date:Apr 08, 2013
Apparently, the cure for nasty foodborne pathogens has been hiding in our yogurt all along. Lactic acid, which is a product of nature and dissolves without any chemical residue, is one of many natural acids fighting the good fight against pathogens on carcasses today.
The poultry and beef industry are willing to try new things to receive the best value for their price and stay ahead of government regulations regarding Campylobacterand Salmonellalevels, says Scott Russell, Ph.D., professor of po