Patent ID: 8613968

Claim:
A method of treating produce to reduce an amount of a microbial contaminant on the surface of the produce and to reduce spoilage of the produce, comprising contacting the surface of the produce with an aqueous solution comprising: i) peroxyacetic acid in a concentration of from 40 to 100 ppm; ii) L-(+)-lactic acid in a concentration of 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 time period of from 10 seconds to 10 minutes at a temperature between 35˜F and 45=F; and wherein the amount of a microbial contaminant on the surface of the produce and the spoilage, of the produce is reduced.