CLEANING CHILLED PORK CUTS BY DIPPING IN LACTIC ACID SOLUTIONS IS MORE EFFECTIVE THAN WATER TREATMENT – EFSA
December 1st, 2018
DIPPING chilled pork cuts with lactic acid is more effective in reducing microbiological contamination than cleaning with water, the European Food Safety Authority (EFSA) has concluded. The European Union agency has also concluded in an expert opinion that meat treated in this way is safe for consumers to eat.
EFSA experts tested lactic acid treatments of 2–5% solutions of up to 80°C sprayed on carcasses; or sprayed at up to 55°C onto cuts, which in this case were also dipped into this solution. The EFSA panel on food contact materials, enzymes and ...
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