Methods and Compositions for Reducing Contamination on Food Contact Surfaces

Abstract

Embodiments disclosed herein provide methods for decontaminating food contact surfaces using a fine spray/mist that comprise an antimicrobial composition comprising an organic acid and an organic citrus extract. The spray application reduces the microbiological populations on the surface of food contact surfaces, including potential pathogens, thereby reducing cross-contamination and improving food safety. The composition described herein can be use to target a number of microbiological pathogens, including L. monocytogenes, which is a known cross-contaminant in retail environments such as deli counters and slicers due to its ability to grow at refrigerated temperatures and moist environments making it a known cause of post-processing contamination of ready-to-eat food products.

1 . An antimicrobial composition comprising an organic acid and an organic citrus extract. 
     
     
         2 . The antimicrobial composition of  claim 1 , wherein the organic acid is at a concentration of 5% to approximately 99.5% w/v. 
     
     
         3 . The antimicrobial composition of  claim 1 , wherein the organic acid has a pH of approximately 5.5 to approximately 7.3, preferably wherein the organic acid has a pH of approximately 5.9 to approximately 7.1. 
     
     
         4 . (canceled) 
     
     
         5 . The antimicrobial composition of  claim 1 , wherein the organic acid is acetic acid, formic acid, propionic acid, butyric acid, valeric acid, caproic acid, oxalic acid, lactic acid, malic acid, citric acid, benzoic acid, carbonic acid, or a combination thereof. 
     
     
         6 . The antimicrobial composition of  claim 5 , wherein the organic acid is a vinegar comprising acetic acid and/or a consumable salt equivalent thereof. 
     
     
         7 . (canceled) 
     
     
         8 . The antimicrobial composition of  claim 6 , wherein the vinegar comprises 0.5% to 8% acetic acid, preferably wherein the vinegar comprises 1% to 4% acetic acid. 
     
     
         9 . (canceled) 
     
     
         10 . The antimicrobial composition of  claim 6 , wherein the vinegar is a corn vinegar, a sugar cane vinegar, a glacial acetic vinegar, an apple cider vinegar, or a combination thereof. 
     
     
         11 . The antimicrobial composition of  claim 1 , wherein the organic citrus extract is at a concentration of 0.1% to 5% w/v. 
     
     
         12 . The antimicrobial composition of  claim 1 , further comprising a masker, an emulsifier, or a combination thereof;
 wherein the masker is at a concentration of 0.05% to 0.2% w/v.   
     
     
         13 . (canceled) 
     
     
         14 . A method for reducing microbiological contamination on food contact surfaces comprising applying an antimicrobial composition comprising an organic acid and an organic citrus extract in an effective amount to reduce or eliminate one or more microbial populations on the food contact surface. 
     
     
         15 . The method of  claim 14 , wherein the antimicrobial composition has an organic acid concentration of approximately 50% to 99.5% w/v and an organic citrus extract concentration of approximately 0.1% to approximately 5% w/v. 
     
     
         16 . The method of  claim 15 , wherein the organic acid has a pH of approximately 5.5 to approximately 6.2. 
     
     
         17 . The method of  claim 14 , wherein the organic acid is acetic acid, formic acid, proprionic acid, butyric acid, valeric acid, caproic acid, oxalic acid, lactic acid, malic acid, citric acid, benzoic acid, or carbonic acid. 
     
     
         18 . The method of  claim 17 , wherein the acetic acid is provided as a vinegar, and wherein the vinegar comprises 0.5% to 8% acetic acid. 
     
     
         19 . (canceled) 
     
     
         20 . The method of  claim 18 , wherein the vinegar is a corn vinegar, a sugar cane vinegar, a glacial acetic acid vinegar, an apple cider vinegar, or a combination thereof. 
     
     
         21 . (canceled) 
     
     
         22 . The method of  claim 14 , wherein the antimicrobial composition is applied as a fine spray or mist, and wherein it is allowed to remain in contact with the food contact surface for at least 30 seconds prior to food coming into contact with the food contact surface;
 wherein the food contact surface is a wood surface, a plastic surface, a rubber surface, a glass surface, or a stainless steel surface.   
     
     
         23 . (canceled) 
     
     
         24 . The method of  claim 14 , wherein the one or more microbial populations comprises one or more bacteria bacterial species and/or one or more fungal species. 
     
     
         25 . The method of  claim 24 , wherein the bacteria bacterial species is a psychrotroph, a coliform, a lactic acid bacteria bacterium, or a spore-forming bacteria bacterium. 
     
     
         26 . The method of  claim 25 , wherein the bacterium is a  Pseudomonas  species, a  Micrococcus  species, an  Aerococcus  species, a  Lactococcus  species, a  Leuconostoc  species, a  Streptococcus  species,  Streptococcus  species, a  Bacillus  species, a  Clostridium  species, a  Eubacterium  species, an  Enterococcus  species, or a  Listeria  species; preferably wherein the bacterium is  L. monocytogenes.    
     
     
         27 . (canceled) 
     
     
         28 . (canceled) 
     
     
         29 . The method of  claim 24 , wherein the one or more fungal species comprises one or more species of yeast;
 and wherein the yeast is a  Geotrichum  species, a  Saccharomyces  species, a  Hansenula  species, a  Candida  species, a  Kluyveromyces  species, a  Debaryomyces  species, or a  Pichia  species.   
     
     
         30 . (canceled)