Purac, a food preservation supplier, announced its support of the European Commission's approval this of the use of lactic acid as a decontaminant for beef carcasses, half carcasses and quarters. Already used to reduce microbial surface contamination in the U.S. for some time, the use of lactic acid for this purpose in beef will be permitted in Europe starting February 25. The decision will boost food safety for consumers, according to the company.
"This week's regulation is great news for the European beef industry," said Lonneke van Dijk, category manager of meat at Purac. "Treating beef with a lactic acid wash has proven effective in reducing foodborne pathogens and will be a valuable additional aspect of hazard analysis and critical control point practices in slaughterhouses, providing the European meat industry another effective solution to fight various food-borne pathogens, including E. coli and Salmonella. This, in turn, will ensure higher food safety standards and prolong shelf life." The company stressed that the use of lactic acid is an additional tool in the food safety armory and not a substitute for hygienic practice.
The use of lactic acid for surface decontamination in beef slaughterhouses was deemed safe by the European Food Safety Authority in 2011.
