Abstract: Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

Abstract: Dry mixtures are provided for color preservation of a meat product, such as a fresh ground meat product and/or a meat cut and in particular for red meat such as ground or cut beef. The mixtures can include dried vinegar and dried lemon present in a ratio (w/w) to preserve the color of the meat product while still inhibiting outgrowth of spoilage microorganisms. Methods of using the N mixtures to prepare and preserve fresh meat products, and fresh ground meat products containing the mixtures are also provided.

Abstract: Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application reduces the microbiological populations on the surface of food contact surfaces, including potential pathogens, thereby reducing cross-contamination and improving food safety. The composition described herein can be use to target a number of microbiological pathogens, including L. monocytogenes, which is a known cross-contaminant in retail environments such as deli counters and slicers due to its ability to grow at refrigerated temperatures and moist environments making it a known cause of post-processing contamination of ready-to-eat food products.

Abstract: Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application reduces the microbiological populations on the surface of food contact surfaces, including potential pathogens, thereby reducing cross-contamination and improving food safety. The composition described herein can be use to target a number of microbiological pathogens, including L. monocytogenes, which is a known cross-contaminant in retail environments such as deli counters and slicers due to its ability to grow at refrigerated temperatures and moist environments making it a known cause of post-processing contamination of ready-to-eat food products.

Abstract: Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application reduces the microbiological populations on the surface of food contact surfaces, including potential pathogens, thereby reducing cross-contamination and improving food safety. The composition described herein can be use to target a number of microbiological pathogens, including L. monocytogenes, which is a known cross-contaminant in retail environments such as deli counters and slicers due to its ability to grow at refrigerated temperatures and moist environments making it a known cause of post-processing contamination of ready-to-eat food products.

Abstract: Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

Abstract: Methods of high pressure processing of food products are provided. The methods can include adding a secondary inhibitor to the food product to prevent or slow the growth of pathogenic microorganisms and/or to prevent or slow the growth of spoilage microorganisms. The methods can increase the shelf life and/or the usable life of ready-to-eat food products. Exemplary food products include ready-to-eat deli style meats such as beef, turkey, or ham products. The secondary inhibitor can be an organic acid or consumable salt thereof. In some embodiments the secondary inhibitor is acetic acid, e.g. vinegar. High pressure processed food products are also provided. The food products can have a longer shelf life, a longer usable life, and can be safer for human consumption that conventional high pressure processed food products.