Method of Reducing Microbes on Food
An antimicrobial composition useful for microbial reduction on food includes an oxidizer and an acid component. The oxidizer includes hydrogen peroxide and/or peroxyacetic acid. The acid component includes one or more inorganic acids or their salts. For example, the acid component may be selected from sodium acid sulfate, sulfuric acid, hydrochloric acid, phosphoric acid, sulfamic acid, nitric acid, hydrofluoric acid, or combinations thereof. In certain embodiments, the antimicrobial composition additionally includes one or more surfactants. A method of reducing microbes on food includes applying to the food the above-described antimicrobial composition.
1 . A method of reducing microbes on food comprising applying to the food an antimicrobial composition comprising an oxidizer and an acid component, the oxidizer comprising hydrogen peroxide and/or peroxyacetic acid, and the acid component comprising one or more inorganic acids or their salts.
2 . The method of claim 1 wherein the antimicrobial composition is applied to meat during processing of the meat.
3 . The method of claim 2 wherein the meat is poultry.
4 . The method of claim 1 wherein the antimicrobial composition is applied to vegetables during processing of the vegetables.
5 . The method of claim 4 wherein the vegetables are leafy greens.
6 . The method of claim 1 wherein the antimicrobial composition is applied to fruits during processing of the fruits.
7 . The method of claim 1 wherein the antimicrobial composition is included in an aqueous solution applied to the food during processing.
8 . The method of claim 7 wherein the oxidizer is hydrogen peroxide included in an amount within a range of from about 10 ppm to about 2500 ppm of the solution.
9 . The method of claim 7 wherein the acid component is included in an amount sufficient to achieve a pH level of the solution within a range of from about pH 1 to about pH 9.
10 . The method of claim 1 wherein the antimicrobial composition additionally comprises one or more surfactants.
11 . A method of reducing microbes on food comprising applying to the food an aqueous solution including an antimicrobial composition comprising hydrogen peroxide and an acid component, the acid component comprising sodium acid sulfate and one or more inorganic acids, the solution comprising from about 5% to about 75% hydrogen peroxide, and from about 0.3% to about 40% sodium acid sulfate, and from about 0.5% to about 50% inorganic acid, the remainder being water.
12 . The method of claim 11 wherein the solution comprises from about 25% to about 55% hydrogen peroxide, from about 0.3% to about 10% sodium acid sulfate, and from about 3% to about 15% sulfuric acid, the remainder being water.