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Chemical antibacterials are widely used to control microbial growth but have raised concerns about health risks. It is necessary to find alternative, non-toxic antibacterial agents for the inhibition of pathogens in foods or food contact surfaces. To develop a non-toxic and "green" food-grade alternative to chemical sanitizers, we formulated a multicomponent antibacterial mixture containing Rosmarinus officinalis L., Camellia sinensis L., citric acid, and ε-polylysine and evaluated its bactericidal efficacy against Staphylococcus aureus , Escherichia coli , Bacillus cereus , Salmonella Enteritidis, and Listeria monocytogenes on food contact surfaces. A combination of the agents allowed their use at levels lower than were effective when tested individually. At a concentration of 0.25%, the multicomponent mixture reduced viable cell count by more than 5 log CFU/area, with complete inactivation 24 h after treatment. The inhibitory efficacy of the chemical antibacterial agent (sodium hypochlorite, 200 ppm) and the multicomponent antibacterial mixture (0.25%) on utensil surfaces against S. aureus , E. coli , S. Enteritidis, and L. monocytogenes were similar, but the multicomponent system was more effective against B. cereus than sodium hypochlorite, with an immediate 99.999% reduction on knife and plastic basket surfaces, respectively, and within 2 h on cutting board surfaces after treatment. A combination of these food-grade antibacterials could be a useful strategy for inhibition of bacteria on food contact surfaces while allowing use of lower concentrations of its components than are effective individually. This multicomponent food-grade antibacterial mixture may be a suitable "green" alternative to chemical sanitizers.

The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces