Abstract: 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.
Abstract: A produce wash is provided that reduces or eliminates the chlorine used in treating produce and inhibits the growth of microorganisms, including bacteria and mold, on pre-harvest and post-harvest produce and extends the shelf-life of the treated produce. Methods of making and using the produce wash also are provided.