Acidic antimicrobial compositions for treating food and food contact surfaces and methods of use thereof

A stabilized, concentrated, acidic antimicrobial composition that forms a substantially clear diluted aqueous composition upon dilution, said stable, concentrated, acidic antimicrobial composition comprising:

• (a) from about 60% to about 80%, by weight of said concentrated composition, of an organic acid selected from the group consisting of citric acid, lactic acid, malic acid, salicylic acid, acetic acid, adipic acid, fumaric acid, hydroxyacetic acid, dehydroacetic acid, glutaric acid, tartaric acid, fumaric acid, succinic acid, propionic acid, aconitic acid, sorbic acid, benzoic acid, gluconic acid, ascorbic acid, alanine, and lysine, and mixtures thereof;
• (b) from about 1% to about 80%, by weight of said concentrated composition, of a surfactant selected from the group consisting of anionic surfactant, nonionic surfactant, and amphoteric surfactants, and mixtures thereof;
• (c) from about 2% to about 20%, by weight of said stabilized composition, of polypropylene glycol;
• (d) from about 1% to about 60%, by weight of said concentrated composition, of a buffer selected from the group consisting of sodium carbonate, sodium bicarbonate, magnesium carbonate hydroxide, and mixtures thereof;
• (e) a toxicologically-acceptable anti-foaming agent;
• (f) optionally, toxicologically-acceptable preservative;
• (g) optionally, perfume, flavoring agent, and/or coloring agent;
• and
• (h) the balance comprising compatible, toxicologically-acceptable inert and/or minor ingredients;
• wherein said concentrated composition has a pH of from about 2 to about 5 upon dilution;
• and
• wherein a ratio of said polypropylene glycol to said surfactant is from about 10:1 to about 1:20.