Stopping salmonella: The easy way

In the United States alone there are some 1.4 million salmonella cases and 500 related deaths every year.

With its powerful bactericidal effect,  lactic acid is helping manufacturers fight back against salmonella – the natural way. In fact, in combination with hot water it eliminated Salmonella typhimurium on beef carcasses in an external research study*.

There’s also a labelling benefit: In many regions lactic acid can be applied as a processing aid for carcass treatment.

(*data available upon request)