Microorganism reduction methods and compositions for food

   
   

Basic cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising, optionaly, less than about 0.5% detergent surfactat, such as potassium alkyl sulfate, that does not affect palatability and basic buffer to provide a pH of at least 10.5 are applied to food products immediately before consumption and allowed to stay for at least about one half minute to significantly reduce microorganism contamination. The food can be consumed without rinsing.

Le composizioni di base in pulizia usando gli ingredienti tossicologico-accettabili per trattare l'alimento quale prodotti, per esempio, frutta e verdure e proteine animali commestibili sono fornite. Le formulazioni liquide che contengono, optionaly, meno circa 0.5% surfactat detersivi, quale il solfato alchilico del potassio, che non interessa il sapore gradevole e l'amplificatore di base per fornire un pH di almeno 10.5 sono applicate ai prodotti alimentari immediatamente prima che consumo e sono permesse rimanere affinchè almeno circa un minuto mezzo riducano significativamente la contaminazione del microorganismo. L'alimento può essere consumato senza risciacquare.

 
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