In situ mono-or diester dicarboxylate compositions

The present invention relates to in situ compositions of mono- or diester dicarboxylates, methods utilizing these in situ compositions, and methods of making these in situ compositions. More particularly, the invention relates to mono- or diester dicarboxylate antimicrobial compositions which can reduce the population of germs on several different surfaces such as facilities, containers, or equipment found in food, drink, or pharmaceutical processing, or even in food, drink, or pharmaceutical industries, in temperatures between about -70. degree. C. to about 100. degree. C.

 

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BACKGROUND

 

 
There has been a longstanding need for antimicrobial agents having enhanced antimicrobial efficiency and enhanced speed of action. The particular requirements for such representatives vary in line with the intended program (e.g., sanitizer,disinfectant, sterilant, aseptic packaging therapy, etc.) along with the applicable general health conditions.
 

 
Many anti inflammatory agents (e.g., iodophors, peracids, hypochlorites, chlorine dioxide, ozone, etc.) possess a wide spectrum of antifungal properties. Nonetheless, these agents sometimes have insufficient action against bacterial spores, fungalspores, and parasites. Assessing, inactivating, or otherwise reducing the busy population of bacterial parasites and spores on surfaces is particularly tricky. Bacterial spores have a special chemical composition of spore layers which make them more resistantthan vegetative bacteria to the antimicrobial effects of physical and chemical agents. Likewise, the exceptional chemical composition of fungal cells, notably mould cells, which makes them more resistant to physical and chemical agents than are othermicroorganisms. This resistance can be particularly troublesome when the spores or fingi are located on surfaces like food, food contact sites, ware, hospitals and veterinary facilities, surgical implements, and medical and hospital linens andgarments.
 

 
The mold Chaetomium funicolabacterial and bacterial spore-forming germs of the Bacillus species are especially important to be aware of during food packaging, especially during cold or hot aseptic filling of food and beverage, orpharmaceutical, products. Microorganisms of the Bacillus species comprise Bacillus cereus, Bacillus mycoides, Bacillus subtilis, Bacillus anthracis, and Bacillus thuringiensis. These latter germs share many phenotypical properties, have a highlevel of chromosomal sequence similarity, and are known enterotoxin producers. Bacillus cereus is among the most problematic because Bacillus cereus has been identified as possessing increased resistance to germicidal substances used to decontaminateenvironmental surfaces. For example, Blakistone et al., Efficacy of Oxonia Active Against Selected Sporeformers, Journal of Food Protection, Volume 62, pages 262 267, reported that Bacillus cereus was tolerant to the effects of conventionallyformulated peroxyacetic acid germicides than all other spore-forming bacteria tested, including additional Bacillus and Clostridium species.
 

 
Bacillus cereus is frequently diagnosed as a cause of gastrointestinal disorders and has been indicated to function as the cause of several food-borne disease outbreaks. Due to its rapid sporulating capacity, Bacillus cereus easily succeeds in theenvironment. Bacillus cereus is omnipresent in nature, and therefore can normally be found in animal feed and fodder. Bacillus cereus can contaminate raw milk through soil and feces, and can survive intestinal passage in cows and the pasteurizationprocess. Bacillus cereus is known to cause severe human disease via environmental contamination. For instance, Bacillus cereus is known to cause post-traumatic injury eye infections, which can lead to visual impairment or lack of vision within12 48 hours following infection. In addition, Bacillus cereus is seen as transferable from washed surgical garments to patients.
 

 
Agents with greater or quicker activity against bacterial spores, fungi, and other resistant microorganisms (particularly microorganisms of the Bacillus species) can help meet a substantial public health requirement, and one that is not adequatelyaddressed by current commonly-used antifungal agents.
 

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