Europe approves lactic acid for beef

European Commission approval of lactic acid will facilitate U.S. beef trade to Europe.

The European Commission has approved the use of lactic acid on bovine carcasses to decrease microbial contamination, according to an announcement.

The measure takes effect Feb. 25.

The European Food Safety Authority conducted a risk assessment two years ago and published an opinion on July 26, 2011, that lactic acid is efficacious and safe.

Lactic acid has been in use in U.S. meat plants for decades as a pathogen reduction technology, and the commission's approval will facilitate U.S. beef trade to Europe, the American Meat Institute said in a statement Feb. 6.

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