| abstract |
A method for treating a meat product to reduce a microbial population in the meat product, which provides for treating with the antimicrobial composition, containing a mixture of one or more carboxylic acids, having 18 carbon atoms, and a mixture of one or more peroxycarboxylic acids, having up to 12 carbon atoms, and even better a mixture of C2-C4-peroxycarboxylic acid and C8-C12-peroxycarboxylicacid. An antimicrobial composition is adapted for reducing a microbial population in the meat product and contains a mixture of one or more C2-C4-peroxycarboxylic acids and one or more C8-C12-peroxycarboxylic acids and alpha-hydroxy mono- or dicarboxylic acid. |