A method of treating a foodstuff. The method includes the step of maintaining the foodstuff in a surface treatment condition in which the foodstuff includes a frozen layer beneath a foodstuff surface to be treated and an unfrozen surface layer external to the frozen layer and extending to the foodstuff surface to be treated. The method includes the step of applying an antimicrobial treatment material to the foodstuff surface to be treated while the foodstuff is maintained in the surface treatment condition. 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.
