Antimicrobial compositions and methods of using the same for controlling microbial contamination on various foodstuff's during processing are provided. The antimicrobial composition includes a relatively low concentration of active iodine as the antimicrobial agent, but achieves a high efficacy when applied directly to the foodstuff being processed. The present invention can be carried out during processing of meat, poultry, fish, seafood, and even produce with little or no reduction in quality of the final edible product.
