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: 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.