Peracid and 2-hydroxy organic acid compositions and methods for treating produce
AssigneeFresh Express Incorporated
InventorKai Lai Grace Ho
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Abstract
Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.
Claims15
A method of reducing the amount of a microbial contaminant on the surface of a cut leafy vegetable comprising contacting the surface of the cut leafy vegetable with an aqueous solution comprising:
- i) peroxyacetic acid in a concentration from 50 to 100 ppm, and
- ii) L(+) lactic acid in a concentration from 0.1 to 0.6% (w/w), inclusive, wherein the aqueous solution has a pH from 2.5 to 4.5;
- wherein the contacting is for a period of time from 20 seconds to 2 minutes at a temperature between 35° F. and 45° F. and the amount of the microbial contaminant on the cut leafy vegetable is reduced.
Dependencies are inferred from the claim text.