Antimicrobial compositions and methods of use thereof
This disclosure provides generally for antimicrobial compositions and methods for reducing or preventing microorganism growth, viability, or survival, which are useful for treating poultry, meat, seafood, vegetables, legumes, fruit, crops, and other products for human or animal consumption. For example, the compositions can include GRAS (Generally Recognized As Safe) antimicrobial components such as ε-poly-L-lysine in combination with at least one quaternary ammonium salt, including an aliphatic heteroaryl ammonium salt such as cetylpyridinium chloride.
1. An antimicrobial composition comprising:
a) ε-poly-L-lysine; and
b) cetylpyridinium chloride;
wherein the ε-poly-L-lysine and the cetylpyridinium chloride are present in the composition in a weight ratio of from about 4:1.
2. An antimicrobial composition according to claim 1 , wherein the ε-poly-L-lysine contains from about 20 to about 40 L-lysine residues.
3. An antimicrobial composition according to claim 1 , further comprising water, wherein the ε-poly-L-lysine is present in the composition in a weight percentage of from 0.01 wt % to 15 wt %.
4. An antimicrobial composition according to claim 1 , further comprising at least one additive selected independently from a carrier, a diluent, an adjuvant, a solubilizing agent, a suspending agent, a surfactant, a secondary antimicrobial agent, a preservative, a filler, a viscosity modifier, a thixotropy modifier, an antifoaming agent, a wetting agent, an emulsifier, or combinations thereof.
5. An antimicrobial composition according to claim 1 , further comprising at least one surfactant selected from a cationic surfactant, an anionic surfactant, a non-ionic surfactant, and an amphoteric surfactant.
6. An antimicrobial composition, comprising:
a) a component having antimicrobial activity, consisting essentially of:
i) ε-poly-L-lysine; and
ii) cetylpyridinium chloride; and
b) an aqueous carrier;
wherein the ε-poly-L-lysine and the cetylpyridinium chloride are present in the composition in a weight ratio of from about 4:1.
7. A method for reducing the number of microorganisms on a surface, comprising contacting a surface with a composition according to claim 1 .
8. A method for reducing the number of microorganisms on a surface according to claim 7 , wherein the ε-poly-L-lysine contains from about 20 to about 40 L-lysine residues.
9. A method for reducing the number of microorganisms on a surface according to claim 7 , wherein the surface is a poultry, meat, seafood, vegetables, legumes, fruit, food, or food processing equipment surface.
10. A method for reducing the number of microorganisms on a surface according to claim 7 , wherein the microorganism comprises Salmonella typhimurium, Aeromonas hydrophile, Arcobacter butzleri, Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas fluorescens , or Shewanella putrefaciens.
11. An antimicrobial composition according to claim 1 , further comprising water, wherein the ε-poly-L-lysine is present in the composition in a weight percentage of from 0.16 wt % to 4.3 wt %.
12. An antimicrobial composition according to claim 1 , further comprising water, wherein the cetylpyridinium chloride is present in the composition in a weight percentage of from 0.01 wt % to 15 wt %.
13. An antimicrobial composition according to claim 1 , further comprising water, wherein the cetylpyridinium chloride is present in the composition in a weight percentage of from 0.037 wt % to 1.0 wt %.
14. An antimicrobial composition according to claim 1 , further comprising water, wherein the ε-poly-L-lysine is present in the composition in a weight percentage of from 0.16-4.3 wt % and the cetylpyridinium chloride is present in the composition in a weight percentage of from 0.037-1.0 wt %.