Abstract: The invention relates to a process for the treatment of a non-liquid food product for assuring its microbial decontamination. This process, applicable to hydrated products containing at least 20% water, comprises depositing on the surface of the hydrated product a preparation called an LP system comprising a mixture of the enzyme lactoperoxidase, a thiocyanate and an oxygen donor. The depositing may in particular be carried out by pulverizing or immersion in a bath. The treatment according to the invention preserves the product against most of the pathogenic or saprophytic germs susceptible of developing on these products, in particular bacteria of the genus Listeria, and in the absence of decomposition of the product and with no risk for the consumer.

Abstract: An anti-bacterial composition contains lactoperoxidase, thiocyanate and a native oxygen donor such as a peroxide or an oxidizing enzymatic system. The peroxide or one of the components of the oxidizing enzymatic system is materially isolated from the rest of said composition by a material that is either water-soluble or water-permeable.