The combination of the surfactant SDS with levulinic acid produces a synergistic effect in relation to the antimicrobial effectiveness of the individual compounds. Accordingly, this surprising synergy allows the formulation of compositions wherein the active agents are present at concentrations effective to reduce bacterial counts in liquids, including, but not limited to, water and other beverages, especially those having a pH value less than about 7.0 by a factor between 103 and 107 without altering the organoleptic properties of the treated food substance. The active agents are FDA-approved as food additives, and the treated beverages can be any aqueous-based beverage consumable by humans or animals.
