A method of treating a food product with an antimicrobial agent composition is described. The method includes steps of applying an antimicrobial agent composition to a food product, subjecting the food product to a negative pressure environment wherein the negative pressure environment comprises a pressure that is at least 10 mm Hg below atmospheric pressure, and releasing the negative pressure environment to atmospheric pressure at a rate sufficient to cause a reduction in the amount of microbes as compared to applying an antimicrobial agent without the application of negative pressure. The method of the invention may cause infusion of at least a portion of the antimicrobial agent composition into the food product. A food product treated with an antimicrobial agent composition is described.
