Lactic acid washes will dilute our farm-to-fork approach to food safety

The European Commission has proposed lactic acid as an “extra” safety tool to reduce further trace microbial contamination on bovine carcases. However, this would not be a guarantee of “zero risk”: several factors may affect the
efficacy of the treatment (concentration, temperature, etc.).

Additionally, it could not be excluded that meat is re-contaminated further along the line (and since lactic acid may
remove the normal competitive micro flora – i.e. “good” bacteria -, it may render carcasses susceptible to the preferential growth of pathogens). Another reason which is being given for authorising lactic acid in the EU is the fact that this and other treatments are commonly used in some third countries, therefore it is expected that it would ease some trade barriers.

BEUC does not believe we should compromise the EU’s high standards when it comes to our approach to food safety.
Rather, it should be up to third countries to meet our strict standards.