Shelf life extension for commercially processed poultry/fowl and seafood products using a specialized hydrogen peroxide

A process for reducing the overall bacterial count without interfering with the taste or texture of commercially processed animal based food product and thereby increase the shelf life thereof comprising contacting said food product with a sufficient amount of food grade H.sub.2 O.sub.2 and food grade surface active agent selected from the group consisting of alkylaryl sulfonates, sulfates, sulfonates of oils and fatty acids, sulfates of alcohols and sulfosuccinates present together in the chiller water to remove and reduce the number of bacteria on the surface of said food product.