Patent ID: 8263151
Filing Date: 2012-09-11
Classification: A01N,A23B,A23L

Abstract:
1. 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.