| abstract |
A method of protecting food or delaying the onset of food spoilage said method comprising applying a protective bioactive composition to the food or the packing or packaging in which the food is stored. In a first embodiement, the bioactive composition comprises an aqueous carboxylic acid solution, at least one antimicrobial metal ion source and at least one anionic, nonionic and/or amphoteric sufactant selected from the group consisting of sulfonates, sulfates, sulfosuccinates, saccosinates; amine oxides and combinations thereof. In a second embodiement, the bioactive composition comprises an acid, at least one antimicrobial metal ion source and a diluent or filler. |