Acidic antimicrobial compositions for treating food surfaces and food
contact surfaces comprise an organic acid and a surfactant, said
composition having a pH of from about 2 to about 5. Concentrated, acidic
antimicrobial compositions preferably comprise a stabilizing agent to
prevent precipitation of the surfactant upon dilution of the concentrated
composition. Methods of use comprise contacting food surfaces or food
contact surfaces with the compositions of the present invention. Articles
of manufacture comprise a container, an acidic antimicrobial composition,
and a set of instructions in association with the container.
