Abstract: The invention discloses edible anti-microbial food coating materials whose application to foods such as meat, poultry, seafood, vegetables, cheese, or mushrooms results in a significant reduction in the population of microbial contaminants on the surface of the food product. In addition, the edible anti-microbial food coating materials protect the coated food from further microbial growth or contamination. These edible anti-microbial food coating materials contain materials that impart the anti-microbial characteristics. Ingredients that lower the pH of the coating materials result in coating materials that are anti-bacteria, while ingredients that are preservatives or mold inhibitors result in coating materials that are anti-mold and anti-yeast, The edible anti-microbial coating materials are applied to the surface of the food product in layers which are comprised of one or more of the following: adhering material, predust, batter, and crumbs.