ANTIMICROBIAL COMPOSITIONS AND METHODS OF USE THEREOF

• US 20160088846A1
• Filed: 12/08/2015
• Published: 03/31/2016
• Est. Priority Date: 01/30/2008
• Status: Abandoned Application

• Current Assignee: Smartwash Solutions, LLC
• Original Assignee: Smartwash Solutions, LLC
• Inventors: LEMONS, Kel Eugene
• Application Number:
  US14/962,128
• Publication Number:
  US 20160088846A1
• Time in Patent Office: Days
• US Class Current: 1/1
• CPC Class Codes: A01N 2300/00 Combinations or mixtures of active ingredients covered by classes A01N27/00 - A01N65/48 with other active or formulation relevant ingredients, e.g. specific carrier materials or surfactants, covered by classes A01N25/00 - A01N65/48
• CPC Class Codes: A01N 3/00 Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions preservation or chemical ripening of fruit or vegetables A23B7/00; Grafting wax
• CPC Class Codes: A01N 31/02 Acyclic compounds
• CPC Class Codes: A01N 31/14 Ethers
• CPC Class Codes: A01N 37/02 Saturated carboxylic acids or thio analogues thereof; Derivatives thereof
• CPC Class Codes: A01N 37/36 containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
• CPC Class Codes: A01N 41/02 containing a sulfur-to-oxygen double bond
• CPC Class Codes: A01N 59/00 Biocides, pest repellants or attractants, or plant growth regulators containing elements or inorganic compounds
• CPC Class Codes: A01N 59/26 Phosphorus; Compounds thereof
• CPC Class Codes: A23L 3/3463 Organic compounds; Microorganisms; Enzymes
• CPC Class Codes: A23L 3/3481 Organic compounds containing oxygen
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A61K 31/047 having two or more hydroxy groups, e.g. sorbitol
• CPC Class Codes: A61K 33/20 Elemental chlorine; Inorganic compounds releasing chlorine
• CPC Class Codes: A61K 33/40 Peroxides
• CPC Class Codes: A61K 33/42 Phosphorus; Compounds thereof
• CPC Class Codes: A61L 2/18 Liquid substances or solutions comprising solids or dissolved gases
• CPC Class Codes: A61L 2/186 Peroxide solutions
• CPC Class Codes: B08B 3/08 the liquid having chemical or dissolving effect substances used, see the relevant classes

Abstract

Aspects relate to an aqueous composition for use on produce. The aqueous composition includes an acid, an organic diol, and an oxidizing agent in the form of chlorine, wherein the aqueous composition has acidic pH and has antimicrobial activity.

Claims

1. An aqueous composition for use on produce, the aqueous composition comprising:

an acid;

an organic diol; and

an oxidizing agent in the form of chlorine,

wherein the aqueous composition has acidic pH and has antimicrobial activity.

2. The composition of claim 1, wherein the amount of said acid alone and said organic diol alone has lower antimicrobial activity compared to antimicrobial activity of a combination of said acid, said organic diol, and chlorine.

3. The composition of claim 1, wherein said composition comprises from 0.001 wgt. % to 40 wgt. % of said acid.

4. The composition of claim 1, wherein said composition comprises from 0.001 wgt. % to 5 wgt. % of said organic diol.

5. The composition of claim 1, wherein said composition comprises from 0.001 wgt. % to 30 wgt. % of said oxidizing agent.

6. The composition of claim 1, wherein said composition further comprises a surfactant.

7. The composition of claim 1, wherein said composition comprises from 0.001 wgt. % to 0.1 wgt. % of said surfactant.

8. The composition of claim 1, wherein said composition is at a temperature from below said composition'"'"'s freezing temperature to 120 degrees Celsius.

9. The composition of claim 1, wherein antimicrobial activity of (a) said acid, (b) said organic diol, (c) said oxidizing agent, (d) a combination of said acid and of said organic diol, (e) a combination of said acid and of said oxidizing agent, and (f) a combination of said organic diol and of said oxidizing agent, is lower than antimicrobial activity of a combination of said acid, of said organic diol, and of said oxidizing agent.

10. An agricultural product having a surface film that comprises:

an acid that does not contain an —

NH group and an —

NH.sub.2 group;

an organic diol; and

an oxidizing agent in the form of chlorine.

11. A method for making an aqueous antimicrobial composition, the method comprising:

providing an acid that does not contain an —

NH group and an —

NH.sub.2 group;

providing an organic diol;

providing an oxidizing agent in the form of chlorine; and

mixing said acid, said diol, and said oxidizing agent in water to produce an aqueous antimicrobial composition.

12. The method of claim 11, further comprising:

mixing a surfactant in said aqueous antimicrobial composition.

13. A method for making an aqueous antimicrobial composition, the method comprising:

providing an acid;

providing an organic diol;

providing an oxidizing agent in the form of chlorine;

mixing said acid and said diol in water to produce a first mixture; and

mixing said oxidizing agent with said first mixture to produce an aqueous antimicrobial composition.

14. The method of claim 13, further comprising:

mixing a surfactant in said aqueous antimicrobial composition.

15. A method for reducing the number of microbes on a surface, the method comprising:

providing a first surface comprising a first number of microbes

providing an antimicrobially effective amount of an aqueous antimicrobial composition that includes an acid, an organic diol, and an oxidizing agent in the form of chlorine; and

contacting said first surface with said aqueous antimicrobial composition under conditions that produce a contacted surface comprising a reduced number of said microbes compared to said first number of said microbes on said first surface in the absence of said contacting.

16. The method of claim 15, wherein said first surface comprises:

a pathogenic microbe and a non-pathogenic microbe, and said reduced number of said microbes comprises a greater reduction in the number of said pathogenic microbe than in the number of said non-pathogenic microbe.

17. The method of claim 15, further comprising:

drying said contacted surface to produce a dried surface comprising one or more of said acid, said organic diol, and said oxidizing agent.

18. The method of claim 15, further comprising:

washing said contacted surface under conditions that reduce the amount of one or more of said acid, of said organic diol, and of said oxidizing agent on said contacted surface.

19. A method for reducing discoloration of an agricultural product, comprising:

providing an agricultural product having a first surface;

providing an anti-discoloration effective amount of an aqueous antimicrobial composition that includes an acid, an organic diol, and an oxidizing agent in the form of chlorine; and

contacting said agricultural product with said aqueous antimicrobial composition under conditions that produce a contacted surface having reduced discoloration compared to discoloration of said first surface in the absence of said contacting.