A tempering composition for tempering grain in a tempering step and controlling pathogens susceptible to be present in and/or on said grain during the tempering step of the grain, said tempering step being eventually carried out before subjecting the tempered grain to a milling step; wherein said tempering composition comprises tempering-water and an oxidizing composition comprising at least one oxidizing agent and/or a precursor thereof, and eventually at least one an agriculturally acceptable excipient and/or at least one additive; and wherein the at least one oxidizing agent represents from 0.01 to 50% by weight of the oxidizing composition. A use and a method for tempering grain and controlling pathogens susceptible to be present on grain. An oxidizing composition for preparing the tempering composition. A use of the tempering composition for sanitizing mill systems. A method for sanitizing mill systems.

An all-natural fruit juice and alcohol composition, including a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.

An all-natural fruit juice and alcohol composition, including a mixture of all-natural fruit juice and alcohol having a pH of less than or equal to 4.6, wherein the mixture has an alcohol content of 2-20% by volume, and wherein the mixture has been subjected to a high-pressure processing such that the mixture has been subjected to a pressure range of 70,000-95,000 psi for a time period of 1 to 5 minutes.

A food product is coated within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, and wherein after the solution reaches equilibrium with the food product, the resultant pH of the solution is between about 1 and 4 and in some embodiments subsequently adjusted to between 3.5 and 5.5. The food product thus prepared remains deliciously palatable and safely edible for prolonged periods without refrigeration.

A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.