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Comparison of the Efficacy of a Sulfuric Acid-Sodium Sulfate Blend and Lactic Acid for the Reduction of Salmonella on Prerigor Beef Carcass Surface Tissue.

Yang X, Bullard BR, Geornaras I, Hu S, Woerner DR, Delmore RJ, Morgan JB, Belk KE. Comparison of the Efficacy of a Sulfuric Acid-Sodium Sulfate Blend and Lactic Acid for the Reduction of Salmonella on Prerigor Beef Carcass Surface Tissue. J Food Prot. 2017 May 01; 80(5):809-813.

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