MICROORGANISM REDUCTION METHODS AND COMPOSITIONS FOR FOOD CLEANING

摘要

Basic food cleaning compositions using food compatible ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided with specific non-substantive perfume. Liquid and solid powder formulations diluted with water also comprising nonsubstantive perfume are applied to food products immediately before consumption and allowed to stay for at least about one half minute to significantly reduce microorganism contamination. With the preferred processes, the food can be consumed without rinsing.