Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.
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