Antimicrobial copper compositions and their use in treatment of foodstuffs and surfaces
The present disclosure provides compositions for antimicrobial use comprising a mineral acid, an organic acid, or a combination thereof; a copper(II) salt; and a buffering salt, a detergent, or a combination thereof. The present disclosure also provides methods for reducing the number of pathogens on a surface by applying compositions of the present disclosure to the surface.
1. A composition comprising:
a mineral acid buffered with a conjugate salt;
a copper(II) salt, wherein the copper(II) salt concentration is between about 35 ppm and about 100 ppm; and
between 0.01 and 0.3 weight percent of an alkyl polyglycoside, based on the weight of the composition;
wherein the composition is an aqueous solution with a pH between 1 and 4.
2. The composition of claim 1 , wherein the copper(II) salt is copper (II) sulfate.
3. The composition of claim 1 , wherein the mineral acid is sulfuric acid, phosphoric acid, hydrochloric acid, or a combination thereof.
4. The composition of claim 1 , further comprising a buffering salt wherein the buffering salt is ammonium sulfate, sodium sulfate, sodium chloride, calcium sulfate, or a combination thereof.
5. The composition of claim 4 , wherein the buffering salt concentration is between 0.05 and 0.5 weight percent, based on the weight of the composition.
6. The composition of claim 1 , further comprising an antioxidant.
7. The composition of claim 6 , wherein the antioxidant concentration is between 0.01 and 1 weight percent or between 0.01 and 0.05 weight percent, based on the weight of the composition.
8. The composition of claim 1 , wherein the ratio of water to the remaining composition components is between about 1:1 and about 500:1 or between about 50:1 and about 500:1.
9. The composition of claim 1 , wherein the composition is in the form of a solid that is a pellet, granule, powder, pod, or tablet, optionally encased in a water-soluble film or packaging, wherein the water-soluble film or packaging is a polyvinyl alcohol film, an aliphatic polyether film, or a polyethylene glycol film.
10. The composition of claim 1 , wherein the pH of the aqueous solution is between 1.6 and 3.5.
11. The composition of claim 1 , comprising between 0.01 and 0.25 weight percent of the alkyl polyglycoside, based on the weight of the composition.
12. A method of reducing the number of pathogens on a surface comprising applying the composition of claim 1 to the surface, wherein the surface is a foodstuff surface selected from the group consisting of a fruit, a vegetable, an algae, a seed, a grain, a sprout, a legume, soy, a nut, a meat product including a beef product and a pork product, a poultry product, a seafood product, or a dairy product.
13. The method of claim 12 , wherein the pathogen is a bacterium that is optionally Salmonella enterica, Listeria monocytogenes, Escherichia coli, Clostridium botulinum, Clostridium difficile, Campylobacter, Bacillus cereus, Vibrio parahaemolyticus, Vibrio cholerae, Vibrio vulnificus, Staphylococcus aureus, Yersinia enterocolitica, shigella , or a combination thereof; a virus that is optionally enterovirus, norovirus, influenza, rotavirus, or a combination thereof; or a parasite that is optionally Cryptosporidium, Toxoplasma gondii, Giardia duodenalis, Cyclospora cayetanensis, Trichinella spiralis, Taenia saginata, Taenia solium , or a combination thereof.
14. The method of claim 12 , wherein the composition is an aqueous solution at a temperature between about 32° F. and about 212° F. or between about 32° F. and about 135° F.
15. The method of claim 14 , wherein the applying comprises a submersion time between about 2 seconds and about 180 seconds, between about 2 seconds and about 120 seconds, between about 2 seconds and about 90 seconds, between about 2 seconds and about 60 seconds, or between about 2 seconds and about 30 seconds.
16. The method of claim 12 , wherein the applying comprises sprinkling, spraying, rinsing, soaking, immersing, or washing.
17. A method of reducing the number of pathogens in a volume of a liquid food product comprising adding the composition of claim 1 to the volume of the liquid food product.
18. The method of claim 17 , wherein the pathogen is a bacterium that is optionally Salmonella enterica, Listeria monocytogenes, Escherichia coli, Clostridium botulinum, Clostridium difficile, Campylobacter, Bacillus cereus, Vibrio parahaemolyticus, Vibrio cholerae, Vibrio vulnificus, Staphylococcus aureus, Yersinia enterocolitica, shigella , or a combination thereof; a virus that is optionally enterovirus, norovirus, influenza, rotavirus, or a combination thereof; or a parasite that is optionally Cryptosporidium, Toxoplasma gondii, Giardia duodenalis, Cyclospora cayetanensis, Trichinella spiralis, Taenia saginata, Taenia solium , or a combination thereof.