Abstract: A system for microbially and/or chemically decontaminating a room such as a hotel room includes a vapor generator which supplies a decontaminant vapor, such as hydrogen peroxide vapor to the room. The room is then aerated to a level at which it is safe for normal occupants to enter. By using a two step aeration, with a second step at lower humidity than the first, the concentration of residual hydrogen peroxide is reduced rapidly to safe levels of 1 ppm or less, typically about 0.5 ppm, in under four hours. The room is rendered substantially free of contaminants, such as those responsible for Severe Acute Respiratory Syndrome (SARS), Norwalk virus, and unpleasant odors.

Abstract: Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to further processing, such as slicing, and then packaged in aseptic packaging. The microbial decontamination step, further processing and packaging are carried out in a clean room which is maintained to a high level of sterilization or disinfection to minimize or eliminate contamination of the food products with pathogenic microorganisms such as Listeria Monocytogenes. The food products thus leave the packaging plant with a much higher assurance of food safety than is found in a conventional packaging plant.

Abstract: Food products, such as precooked meats, raw meats, and poultry are treated with a decontaminant solution to remove surface microorganism contamination. The decontaminant solution contains peracetic acid at a concentration of from about 100 to 4000 ppm and has broad spectrum activity against a variety of pathogenic and spoilage microorganisms, such as Listeria monocytogenes.

Abstract: Cooked food products, such as cooked meats, and poultry, are treated with a decontaminant solution to remove surface microorganism contamination. The decontaminant solution contains peracetic acid at a concentration of from about 100 to 4000 ppm and has broad spectrum activity against a variety of pathogenic and spoilage microorganisms, such as Listeria monocytogenes.

Abstract: Food products, such as precooked meats, sausages, and the like are microbially decontaminated in their cooking packages to remove surface microorganism contamination from the packages. The cooking packages are removed and the food products optionally subjected to further processing, such as slicing, and then packaged in aseptic packaging. The microbial decontamination step, further processing and packaging are carried out in a clean room which is maintained to a high level of sterilization or disinfection to minimize or eliminate contamination of the food products with pathogenic microorganisms such as Listeria Monocytogenes. The food products thus leave the packaging plant with a much higher assurance of food safety than is found in a conventional packaging plant.