Disclosed is a method for reducing the microbial contamination in
products, such as case-ready meat products, including ready-to-eat meat
products, subject to microbial contamination, including contamination by
E. coli and Listeria monocytogenes. The food products are treated with a
defined dispersion of lactoferrin immobilized on a naturally occurring
substrate via the N-terminus region of the lactoferrin. Also disclosed
are case-ready food products, including ready-to-eat food products,
prepared in accordance with such a method.