Compositions and methods of treating edible matter and substrates therefor

1. A method for reducing at least one of: a) edible matter decay, b) pathogen load on a substrate; the method comprising:

providing an edible matter or a substrate; and

contacting said edible matter or said substrate with a composition comprising an effective amount of a sanitizing agent, wherein said sanitizing agent consists of a) an oxidizing agent comprising hydrogen peroxide;

and b) a plurality of carboxylic acids, a plurality of carboxylate salts thereof, or both; and wherein:

said plurality of carboxylic acids comprises citric acid, propionic acid and lactic acid;

a concentration of said plurality of carboxylic acids within said composition is from 10 ppm to 90%.

2. The method of claim 1 , wherein said edible matter decay is selected from the group consisting of: loss from pathogen load, decomposing, sprouting, loss from a disease, rotting, dehydration, blackheart formation, loss from a higher organism or any combination thereof.

3. The method of claim 1 , wherein said substrate is selected for the group consisting of: a growth medium, a propagation medium, a harvesting surface, a container, a storage surface, a transport surface, a packaging surface, a treatment surface, and a processing surface or any combination thereof.

4. The method of claim 1 , wherein said contacting is selected from the group consisting of: spraying, submerging, fogging, dipping, and injecting or any combination thereof.

5. The method of claim 1 , wherein said contacting is for a time sufficient for reducing at least one of: a) said edible matter decay, b) said pathogen load on the substrate.

6. The method of claim 1 , wherein the method is applied to said edible matter at one more stages throughout the life-cycle of the edible matter, comprising: pre-seeding stage, growth, harvest, post-harvest, storage and transport.

7. The method of claim 1 , wherein said method is for reducing of colony forming units (CFU) on said substrate or said edible matter by a factor of 10 to 100,000, as compared to non-treated substrate or edible matter.

8. The method of claim 1 , wherein a concentration of said plurality of carboxylic acids within said composition is less than 3000 ppm.

9. A method for reducing at least one of: a) edible matter decay, b) pathogen load on a substrate; the method comprising:

providing an edible matter or a substrate; and

contacting said edible matter or said substrate with a composition comprising an effective amount of a sanitizing agent, wherein said sanitizing agent consists of a) an oxidizing agent comprising hydrogen peroxide; and b) a plurality of carboxylic acids, a plurality of carboxylate salts thereof, or any combination thereof; wherein:

said plurality of carboxylic acids is selected from citric acid, propionic acid and lactic acid, and is at a concentration of less than 3000 ppm within said composition.

10. A method for reducing at least one of: a) edible matter decay, b) pathogen load on a substrate; the method comprising:

providing an edible matter or a substrate; and

contacting said edible matter or said substrate with a composition comprising an effective amount of a sanitizing agent, wherein said sanitizing agent consists of a) an oxidizing agent selected from the group consisting of: hydrogen peroxide, urea hydrogen peroxide, sodium peroxide, calcium peroxide, sodium percarbonate, ozone, sodium periodate, sodium persulfate, ammonium persulfate, sodium perborate, silver (II) oxide, chlorine dioxide, benzoyl peroxide, a ketone peroxide, a peroxydicarbonate, a peroxyester, a dialkyl peroxide, a hydroperoxide, a peroxyketal or any combination thereof; and b) phosphorous acid, a salt of phosphorous acid, or both.

11. The method of claim 1 , wherein the w/w concentration of said oxidizing agent within said composition is from 8 to 30%.

12. The method of claim 1 , wherein said composition further comprises a compound selected from the group consisting of: a surfactant, an additive, and a stabilizer or any combination thereof.

13. The method of claim 12 , wherein said additive comprises: a base, a pH regulator, an organic additive or any combination thereof.

14. The method of claim 12 , wherein said surfactant is selected from the group consisting of: a non-ionic surfactant, an anionic surfactant, a cationic surfactant and an amphoteric surfactant or any combination thereof.

15. The method of claim 12 , wherein the w/w concentration of: a) said surfactant and b) said stabilizer within said composition is in a range from 0.1 to 10%.

16. The method of claim 1 , wherein said composition is characterized by a pH in a range from 0.1 to 8.