CPC A61K 33/30 (2013.01) [A01N 59/16 (2013.01); A61K 31/315 (2013.01); A61K 31/355 (2013.01); A61K 31/555 (2013.01); A61K 45/06 (2013.01)] | 6 Claims |
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.
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