Patent ID: 6557568
Filing Date: 2003-05-06
Classification: A01N,A23B,A23J,A23L,C11D

Abstract:
A method for reducing the level of microorganisms on produce comprising the step of contacting the surfaces of said produce with an aqueous cleaning solution which cleans and reduces a significant number of microorganisms on produce when allowed to remain in contact with the produce for at least one minute as compared to the same process where the solution is immediately rinsed off, and then removing said aqueous cleaning solution, said aqueous cleaning solution being provided as an article of commerce comprising a container containing said aqueous cleaning solution, said aqueous cleaning solution comprising.(a) from about 0.5% to about 15% by weight of C8-C18 fatty acid in its salt form; (b) optionally, from about 0.1% to about 4% by weight of nonionic surfactant; (c) optionally, from about 0.1% to about 4% by weight of organic polycarboxylic acid in its salt form; (d) optionally, up to about 0.2% by weight of base-stable anionic surfactant; (e) optionally, a toxicologically-acceptable basic buffer; (f) optionally, a toxicologically-acceptable preservative; (g) optionally, from about 0.05% to about 10% by weight of phospohoric acid in its salt form; and (h) the balance comprising an aqueous carrier selected from water and, optionally, low molecular weight, toxicologically-acceptable organic solvent; wherein said aqueous solution has a pH of more than about 10.5 and where said container has instructions for cleaning and reducing a significant number of microorganisms on produce comprising the instruction to apply the solution to the surface of produce and to allow the solution to remain in contact for at least about one minute.