Method of treating a food product with an antimicrobial agent composition and a treated food product

A food product treated with an antimicrobial agent composition resulting from steps of:

• (a) applying an antimicrobial agent composition to a food product;
• (b) subjecting the food product to a negative pressure environment wherein the negative pressure environment comprises a pressure that is at least 10 mm Hg below atmospheric pressure;
• and
• (c) releasing the negative pressure environment to atmospheric pressure at a rate sufficient to cause a reduction in the microbe count on the food as compared to following the treating steps without applying negative pressure.

A food product infused with an antimicrobial agent composition resulting from steps of:

• (a) treating a food product with an antimicrobial agent composition to provide a treated food product;
• (b) subjecting the food product to a negative pressure environment wherein the negative pressure environment comprises a pressure that is at least 10 mm Hg below atmospheric pressure;
• and
• (c) releasing the negative pressure environment to atmospheric pressure at a rate sufficient to cause infusion of at least a portion of the antimicrobial agent composition into the food product.