Capsicum based disinfectant and sterilizant

Abstract

A method and formulation for sterilizing and disinfecting surfaces, and for killing bacteria on contact, the sterilizing and disinfecting formulation containing water and between about 0.0001 percent and about 10.0 percent by weight capsicum, the method and formulation particularly adapted for sterilization and disinfecting food and meat stuffs, and for food and meat processing equipment and facilities.

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