Systems, devices, and methods for substantially reducing surface contaminants of a food and inhibiting yeast, mold and bacteria growth in a food, beverage or food grade cosmetic preparation comprising a substantially transparent and odorless solution made from a plurality of substantially organic compounds selected from: citric acid, sodium citrate, vegetable glycerin sea salt, potassium sorbate, decyl glucoside, Sodium Lauryl Sulfate, calcium ascorbate, grapefruit seed extract, Quillaja Saponin, Lauryl Glucoside, calcium carbonate, ascorbic acid, sodium percarbonate and sodium bisulfate, and an applicator for applying the solution to the food substance.
