Method and composition for inhibition of microbial growth in aqueous food transport and process streams

An antimicrobial use composition comprising:

• a combination of peroxyacetic acid and peroxyoctanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising about 10 to about 150 ppm acetic acid, about 5 to about 40 ppm octanoic acid, about 4 to about 20 ppm hydrogen peroxide, about 5 to about 50 ppm peroxyacetic acid, about 2 to about 25 ppm peroxyoctanoic acid, and about 0.2 to about 2.5 ppm chelating agent.

An antimicrobial concentrate composition comprising:

• a combination of peroxyacetic acid and peroxyoctanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising an equilibrium mixture resulting from a composition of about 50 to about 60 weight-% acetic acid, about 10 to about 20 weight-% octanoic acid, about 5 to about 15 weight-% hydrogen peroxide, and about 0.3 to about 1 weight-% chelating agent.

An antimicrobial concentrate composition comprising:

• a combination of peroxyacetic acid and peroxyoctanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising about 50 to about 60 weight-% acetic acid, about 10 to about 20 weight-% octanoic acid, about 5 to about 15 weight-% hydrogen peroxide, and about 0.3 to about 1 weight-% chelating agent.

An antimicrobial use composition comprising:

• food product and a combination of peroxyacetic acid and peroxyoctanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising about 10 to about 150 ppm acetic acid, about 5 to about 40 ppm octanoic acid, about 4 to about 20 ppm hydrogen peroxide, about 5 to about 50 ppm peroxyacetic acid, about 2 to about 25 ppm peroxyoctanoic acid, and about 0.2 to about 2.5 ppm chelating agent.

The antimicrobial use composition of claim 11, comprising the food product, about 133 ppm acetic acid, about 33 ppm octanoic acid, about 17 ppm hydrogen peroxide, about 40 ppm peroxyacetic acid, about 33 ppm peroxyoctanoic acid, and about 2 ppm chelating agent.

A method of controlling microbial growth in an aqueous stream used for transporting or processing food product, the method comprising:

• treating the aqueous stream with a combination of peroxyacetic acid and peroxyoctanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable.

A method of controlling microbial growth in an aqueous stream used for transporting or processing food product, the method comprising:

• administering an antimicrobial concentrate composition to the stream, the antimicrobial concentrate composition comprising an equilibrium mixture resulting from a composition of about 50 to about 60 weight-% acetic acid, about 10 to about 20 weight-% octanoic acid, about 5 to about 15 weight-% hydrogen peroxide, and about 0.3 to about 1 weight-% chelating agent.

A method of controlling microbial growth in an aqueous stream used for transporting or processing food product, the method comprising:

• producing the aqueous stream comprising about 10 to about 150 ppm acetic acid, about 5 to about 40 ppm octanoic acid, about 4 to about 20 ppm hydrogen peroxide, about 5 to about 50 ppm peroxyacetic acid, about 2 to about 25 ppm peroxyoctanoic acid, and about 0.2 to about 2.5 ppm chelating agent.

An antimicrobial concentrate composition comprising:

• a combination of peroxyacetic acid and peroxyseptanoic or peroxynonanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising about 35 to about 45 weight-% acetic acid, about 5 to about 15 weight-% septanoic or nonanoic acid, about 3 to about 8 weight-% hydrogen peroxide, about 8 to about 16 weight-% peroxyacetic acid, about 1 to about 5 weight-% peroxyseptanoic or peroxynonanoic acid, and about 0.1 to about 2 weight-% chelating agent.

An antimicrobial use composition comprising:

• a combination of peroxyacetic acid and peroxyseptanoic or peroxynonanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising about 10 to about 150 ppm acetic acid, about 5 to about 40 ppm septanoic or nonanoic acid, about 4 to about 20 ppm hydrogen peroxide, about 5 to about 50 ppm peroxyacetic acid, about 2 to about 25 ppm peroxyseptanoic or peroxynonanoic acid, and about 0.2 to about 2.5 ppm chelating agent.

An antimicrobial concentrate composition comprising:

• a combination of peroxyacetic acid and peroxyseptanoic or peroxynonanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising an equilibrium mixture resulting from a composition of about 50 to about 60 weight-% acetic acid, about 10 to about 20 weight-% septanoic or nonanoic acid, about 5 to about 15 weight-% hydrogen peroxide, and about 0.3 to about 1 weight-% chelating agent.

An antimicrobial concentrate composition comprising:

• a combination of peroxyacetic acid and peroxyseptanoic or peroxynonanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising about 50 to about 60 weight-% acetic acid, about 10 to about 20 weight-% septanoic or nonanoic acid, about 5 to about 15 weight-% hydrogen peroxide, and about 0.3 to about 1 weight-% chelating agent.

An antimicrobial use composition comprising:

• food product and a combination of peroxyacetic acid and peroxyseptanoic or peroxynonanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable;
• the combination comprising about 10 to about 150 ppm acetic acid, about 5 to about 40 ppm septanoic or nonanoic acid, about 4 to about 20 ppm hydrogen peroxide, about 5 to about 50 ppm peroxyacetic acid, about 2 to about 25 ppm peroxyseptanoic or peroxynonanoic acid, and about 0.2 to about 2.5 ppm chelating agent.

A method of controlling microbial growth in an aqueous stream used for transporting or processing food product, the method comprising:

• treating the aqueous stream with a combination of peroxyacetic acid and peroxyseptanoic or peroxynonanoic acid effective for killing Escherichia coli O157:H7, Listeria monocytogenes, Salmonella javiana, yeast, and mold on the surface of a fruit or vegetable.

A method of controlling microbial growth in an aqueous stream used for transporting or processing food product, the method comprising:

• administering an antimicrobial concentrate composition to the stream, the antimicrobial concentrate composition comprising an equilibrium mixture resulting from a composition of about 50 to about 60 weight-% acetic acid, about 10 to about 20 weight-% septanoic or nonanoic acid, about 5 to about 15 weight-% hydrogen peroxide, and about 0.3 to about 1 weight-% chelating agent.

A method of controlling microbial growth in an aqueous stream used for transporting or processing food product, the method comprising:

• producing the aqueous stream comprising about 10 to about 150 ppm acetic acid, about 5 to about 40 ppm septanoic or nonanoic acid, about 4 to about 20 ppm hydrogen peroxide, about 5 to about 50 ppm peroxyacetic acid, about 2 to about 25 ppm peroxyseptanoic or peroxynonanoic acid, and about 0.2 to about 2.5 ppm chelating agent.