Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems

A method using an antimicrobial composition to control the outgrowth of pathogens and spoilage microorganisms in food and beverage products, comprising the steps of:

• providing a food or beverage product having a moisture content of about 38% by weight to about 80% by weight, pH in the range of about 4.6 to about 8.5, and salt content less than about 5.0% by weight;
• contacting the food or beverage product with the antimicrobial composition comprising acetic acid or its salt and a fermentation derived antimicrobial peptide to control growth of pathogens and growth of spoilage microorganisms, wherein the acetic acid or its salt has a concentration in the food or beverage product of at least 0.275% by weight;
• and
• packaging the food or beverage product.