| abstract |
An antibacterial composition comprising: (a) a first component including at least one gram positive bacteristatic or bactericidal compound selected from the group consisting of: antibiotics, pediocin, and lacticin class bacteriocins, and lytic enzymes; and (b) a second component including at least one compound selected from the group consisting of hops acids, or hops acid derivatives, hops resin; and hops resin derivatives; and the method of applying said composition to the surfaces of solid food. |