Because of its moderate acid taste, of its efficient antimicrobial effect and more particularly of its natural presence in animal tissues, Lactic Acid is increasingly used by the meat industry either as such or as sodium lactates. Different research have shown that the use of Lactic Acid to replace salted water for the decontamination of beef, poultry and pork carcasses at slaughterhouses allows to significantly reduce salmonellae. Lactic Acid is sprayed on the carcasses to increase their shelf-life without altering the meat at its surface. Benefits: Good bactericidal effectiveness Mild acid taste when compare with other food acids (citric acid) Lactic acid is naturally present in meat tissues Lactic acid is totally soluble in water. Lactic acid forms soluble salts in water (Calcium Lactate). It can thus be used to neutrally solutions containing lime. Calcium lactate will then be easily removed by simple washing. As anaerobic conditions favour growth inhibition by lactic acid, lactic acid treatment is suitable in combination with vacuum packing.