Methods of reducing or eliminating pathogenic bacteria
Disclosed are methods for killing or reducing the incidence of pathogenic bacteria, comprising contacting the bacteria with a PURAC CL 21/80 solution (1-2.5% by weight) comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight. In some aspects, the pathogenic bacteria can be present on a meat product.
1. A method of killing pathogenic bacteria, the method comprising contacting the pathogenic bacteria with a solution comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight.
2. The method of claim 1 , wherein the pathogenic bacteria is Salmonella, Escherichia coli , or a combination thereof.
3. The method of claim 1 , wherein the pathogenic bacteria is present on a meat.
4. The method of claim 3 , wherein the meat is poultry.
5. A method of reducing pathogenic bacteria contamination on meat, the method comprising treating the meat with a solution comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight.
6. The method of claim 5 , wherein the pathogenic bacteria is Salmonella, E. coli , or a combination thereof.
7. A method of killing Salmonella , the method comprising contacting the Salmonella with a solution comprising lactic acid in an amount ranging from about 0.43% to 1.23% by weight and citric acid in an amount ranging from about 0.29% to about 0.88% by weight.
8. The method of claim 7 , wherein the Salmonella is present on a meat product.
9. The method of claim 1 , the solution consisting essentially of the lactic acid and the citric acid.
10. The method of claim 5 , the solution consisting essentially of the lactic acid and the citric acid.
11. The method of claim 7 , the solution consisting essentially of the lactic acid and the citric acid.