Improved antimicrobial compositions are provided. The improved antimicrobial compositions of this invention contain a dairy-allergen-free nisin derived from whey, pediocin, an edible organic acid (e.g., lactic acid), and a phenol-based antioxidant (e.g., tertiary butylhydroquinone). Such improved antimicrobial compositions are useful in imparting improved antibacterial activity to food products, especially products having a relatively high water activity including cooked or uncooked meat products, cheeses, and the like.