Antimicrobial composition for food and beverage products

This application relates to antimicrobial combinations useful in beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids and beverages containing milk solids and proteins, as well as other food products susceptible to food spoilage microorganisms. This application particularly relates to synergistic antimicrobial combinations that can be formulated from existing preservatives at a suboptimal levels so as not to impart off-flavors. Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as