A method for treating a foodstuff. The method includes the steps of freezing a surface of a foodstuff by contacting the surface of the foodstuff with an antimicrobial treatment material comprising an aqueous ammonia solution or liquid ammonia so that the antimicrobial treatment material freezes the surface of the foodstuff immediately on contact and removing residual antimicrobial treatment material from contact with the foodstuff. Ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.
