Methods for making mixed allergen compositions

1. A method of making a substantially aerobic organism free mixed allergen composition, comprising:

providing a mixed allergen composition comprising 6 to 20 allergens and a bulking agent, wherein the mixed allergen composition comprises at least 6% fat content, wherein the mixed allergen composition comprises a least one nut flour and/or at least one fish powder;

milling the mixed allergen composition in a conical mill to obtain a milled composition with substantially consistent particle size; and

applying microwaves or radio frequency interference to the milled composition so that the milled composition is heated to at least 190° F. for at least 30 minutes,

thereby to obtain the substantially aerobic organism free mixed allergen composition.

2. The method of claim 1 , wherein the mixed allergen composition comprises at least 12% fat content.

3. A method of making a substantially aerobic organism free mixed allergen composition, comprising:

providing a mixed allergen composition comprising 6 to 20 allergens and a bulking agent, wherein the mixed allergen composition comprises at least 6% fat content;

milling the mixed allergen composition in a conical mill to obtain a milled composition with a substantially consistent particle size, wherein milling the mixed allergen composition comprises using a rotor speed of about 9000 RPM; and

applying microwaves or radio frequency interface to the milled composition so that the milled composition is heated to at least 190° F. for at least 30 minutes,

thereby to obtain the substantially aerobic organism free mixed allergen composition.

4. The method of claim 1 , wherein milling the mixed allergen composition comprises passing the mixed allergen composition through a screen with an opening size of about 0.033 inches.

5. The method of claim 1 , wherein milling the mixed allergen composition comprises applying a vacuum suction through the conical mill.

6. The method of claim 1 , further comprising wetting the milled composition to a moisture content of about 6% to about 9% prior to applying microwaves or radio frequency interference to the milled mixed allergen composition.

7. The method of claim 6 , wherein the milled composition is wetted to a moisture content of about 9% prior to applying microwaves or radio frequency interference to the milled mixed allergen composition.

8. The method of claim 1 , further comprising wetting the milled composition to a water activity of about 0.65 to about 0.8 prior to applying microwaves or radio frequency interference to the milled mixed allergen composition.

9. The method of claim 1 , wherein the milled composition is heated to at least 200° F. for at least 60 minutes.

10. The method of claim 1 , wherein the milled composition is heated to no more than 250° F.

11. The method of claim 1 , wherein the milled composition is heated for no more than 360 minutes.

12. The method of claim 1 , further comprising pressurizing the milled composition to at least 30 psi for at least 30 minutes.

13. The method of claim 1 , wherein the substantially aerobic organism free mixed allergen composition has at least one characteristic selected from the group consisting of:

fewer than about 4.5 log CFU/g total aerobic organisms;

at least about 0.5 log CFU/g fewer total aerobic organisms than the mixed allergen composition; and

fewer than about 1 log CFU/g total coliforms.

14. The method of claim 1 , wherein the substantially aerobic organism free mixed allergen composition has a substantially similar protein structure as the mixed allergen composition as measured by SDS-PAGE.

15. The method of claim 1 , wherein the substantially aerobic organism free mixed allergen composition has a substantially similar allergen effect as the mixed allergen composition as measured by immune response in a patient.

16. The method of claim 1 , wherein the bulking agent comprises a sugar.

17. The method of claim 1 , wherein the mixed allergen composition comprises both the at least one nut flour and the at least one fish powder, wherein each of the at least one nut flour is selected from the group consisting of peanut flour, almond flour, walnut flour, cashew flour, hazelnut flour, pecan flour and pistachio flour, wherein each of the least one fish powder is selected from the group consisting of cod powder and salmon powder.

18. A method of making a substantially aerobic organism free mixed allergen composition, comprising:

providing a mixed allergen composition comprising 6 to 20 allergens and a bulking agent, wherein the mixed allergen composition comprises at least 6% fat content;

milling the mixed allergen composition in a conical mill to obtain a milled composition with substantially consistent particle size; and

applying microwaves or radio frequency interference to the milled composition so that the milled composition is heated to at least 190° F. for at least 30 minutes, wherein the milled composition is heated in a microwave blender,

thereby to obtain the substantially aerobic organism free mixed allergen composition.