Zinc composition and their use in anti-microbial applications
The invention relates generally to antimicrobial compositions that are non-toxic to mammals and plants, and are highly effective against a broad spectrum of detrimental pathogenic microorganisms. The antimicrobial compositions contain at least one zinc compound that is microbicidal to at least one microorganism. The antimicrobial compositions of the invention can be diluted in suitable proportions into suitable solvents to produce the desired dosages for each individual application. The antimicrobial compositions can be applied by conventional methods, e.g., spraying, soaking, fogging, impregnation, and the like. The compositions can also be used as preservatives. The antimicrobial compositions can also be made as gels or solids in different forms by using techniques available to those skilled in the art.
1. A method of reducing microbial growth comprising:
introducing an antimicrobial composition in foods or beverages susceptible to attack by at least one microorganism selected from the group consisting of Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Aspergillus niger;
wherein the antimicrobial composition consists of a first zinc compound, a second zinc compound, a third compound, and silicone;
wherein the antimicrobial composition consists of between about 0.10 wt % and 25 wt % of the first zinc compound selected from the group consisting of zinc butyrate, zinc glycerate, zinc glycolate, zinc formate, zinc phthalocyanine, zinc picolinate, and zinc tartrate;
wherein the antimicrobial composition consists of between about 0.01 wt % and 10 wt % of the second zinc compound selected from the group consisting of zinc acetate, zinc butyrate, zinc chloride, zinc citrate, zinc gluconate, zinc glycerate, zinc glycolate, zinc formate, zinc lactate, zinc phthalocyanine, zinc picolinate, zinc proprionate, zinc salicylate, zinc tartrate, zinc undecylenate, colloidal zinc, zinc ligands, and zinc alloys; and
wherein the antimicrobial composition consists of between about 0.05 wt % and 10 wt % of the third compound, wherein the third compound consists of mandelic acid.
2. The method of claim 1 , wherein the step of introducing said antimicrobial composition is by spraying, soaking, fogging, or impregnation.
3. The method of claim 1 , wherein the introducing comprises introducing the composition to food on a food transport line.
4. The method of claim 1 , wherein the introducing comprises introducing the composition to food via a dip pan.
5. The method of claim 1 , wherein the introducing comprises introducing the composition to food via an air circulation system.
6. The method of claim 1 , wherein the introducing comprises introducing the composition to food via aseptic packaging.