The European Commission (EC) this week adopted a measure to permit lactic acid on bovine carcasses to reduce microbial contamination.  The measure takes effect February 25.

Prior to the EC’s approval of lactic acid, the European Food Safety Authority (EFSA) conducted a risk assessment which  resulted in a favorable opinion published July 26, 2011, about the safety and efficacy of lactic acid.

Lactic acid has been approved for use in U.S. meat plants for several decades.  The EC’s acceptance of this pathogen reduction technology will facilitate trade between the U.S. and the European Union.

Source: American Meat Institute