Anti-microbial applications for acidic composition of matter
Methods of using a non-irritant, low pH acidic composition to destroy undesirable microorganisms are described. The methods may be used on food products, food processing equipment, and in aqueous solutions.
1. A method for destroying microorganisms on a food product, food processing equipment, or in an aqueous solution comprising applying to the food product, food processing equipment, or aqueous solution a composition that is not an irritant, or a dilution thereof, prepared by the steps comprising
a) combining a low pH acid of approximately 98% purity, selected from the group consisting of sulfuric acid, phosphoric acid, fumaric acid and acetic acid, with water and a metal sulfate to provide a mixture;
b) heating the mixture of step a) in a pressurized vessel at approximately 15 psi at a temperature between about 250° F. and about 1200° F.
c) cooling the mixture of step b);
d) adding a stabilizer at about 10 percent of the total weight of the mixture of step c) to the mixture after cooling, wherein the stabilizer comprises the mixture of step a); and
e) adding sodium hypochlorite to the mixture.
2. The method of claim 1 , wherein the food product is a fruit, flower, leaf, stem, root, seed or other edible part of a plant.
3. The method of claim 1 , wherein the food product is a fungus.
4. The method of claim 1 , wherein the microorganism is a bacterium, fungus, or virus.
5. The method of claim 1 , wherein the metal sulfate is sodium sulfate.
6. The method of claim 1 , further comprising adding a metal ion in the form of a metal sulfate to the composition or a dilution thereof.
7. The method of claim 6 , wherein the metal sulfate is selected from the group consisting of copper sulfate, silver sulfate, zinc sulfate, magnesium sulfate, and manganese sulfate.
8. The method of claim 1 , wherein the aqueous solution is waste water.
9. A method of making a composition, wherein the composition is not an irritant and wherein the composition is capable of destroying microorganisms when the composition is applied to a food or to a food processing equipment or to an aqueous solution and the microorganisms are contacted by the composition, comprising
a) reacting an acid of approximately 98% purity, selected from the group consisting of sulfuric acid, phosphoric acid, fumaric acid and acetic acid, with water and at least one metal sulfate at a temperature between about 250° F. and about 1200° F. at a pressure of approximately 15 psi to provide a mixture;
b) cooling the mixture to about 70° F. to about 160° F.;
c) adding a stabilizer at about 10 percent of the total weight of the mixture of step b) to the mixture after cooling, wherein the stabilizer comprises the mixture of step a); and
d) adding sodium hypochlorite to the mixture of step c).
10. The method of claim 9 , wherein the at least one metal sulfate is sodium sulfate.
11. The method of claim 9 , further comprising adding an additional metal ion in the form of a metal sulfate to the composition or a dilution thereof.
12. The method of claim 9 , wherein the metal sulfate is selected from the group consisting of copper sulfate, silver sulfate, zinc sulfate, magnesium sulfate, and manganese sulfate.
13. The method of claim 9 , wherein the food product is a fruit, flower, leaf, stem, root, seed or other edible part of a plant.
14. The method of claim 9 , wherein the food product is a fungus.
15. The method of claim 9 , wherein the microorganism is a bacterium, fungus, or virus.