Hydrogen peroxide (HO) is a well-known agent with a broad-spectrum antimicrobial activity against pathogenic bacteria, fungi, and viruses. It is a colorless liquid and commercially available in aqueous solution over a wide concentration range. It has been extensively used in the food industry by virtue of its strong oxidizing property and its ability to cause cellular oxidative damage in microbial cells. This review comprehensively documents recent research on the antimicrobial activity of HO against organisms of concern for the food industry, as well as its effect against SARS-CoV-2 responsible for the COVID-19 pandemic. In addition, factors affecting the antimicrobial effectiveness of HO different applications of HO as a sanitizer or disinfectant in the food industry as well as safety concerns associated with HO are discussed. Finally, recent efforts in enhancing the antimicrobial efficacy of HO are also outlined.
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