Table 1.

Antimicrobials used in this study as listed in the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) Safe and Suitable Ingredients List (7120.1).

Category	Substance	Intended Use of Product	Amount	Label Key a
Antimicrobials Lactic acid, 5%	Lactic acid (5%).	Beef and pork sub-primals and trimmings.	2% to 5 % solution of lactic acid, not to exceed 55 °C.	None under the accepted conditions of use (1)
Antimicrobials Sodium acid sulfate, 3%	An aqueous solution of sulfuric acid and sodium sulfate.	In the form of a spray, wash, or dip on the surface of meat (beef and pork) and poultry products processing.	Solution of sulfuric acid and sodium sulfate at concentrations sufficient to achieve a targeted pH range of 1.0–2.2 on the surface of meat and poultry.	None under the accepted conditions of use (1)
Antimicrobials Acidic calcium sulfate (Mionix RTE-17, 5% lactic acid)	An aqueous solution of acidic calcium sulfate and lactic acid.	Applied as a continuous spray or a dip on raw poultry carcasses, parts, giblets, and ground poultry.	Acidic calcium sulfate sufficient for purpose; lactic acid not to exceed 5.0 % and 55 °C.	None under the accepted conditions of use (1)
Antimicrobials Acidic calcium sulfate (Mionix RTE-01, 10% lactic acid)	A solution of water, acidic calcium sulfate, lactic acid, and sodium phosphate (solution with a pH range of 1.45 to 1.55).	Raw whole muscle beef cuts and cooked roast beef and similar cooked beef products (e.g., corned beef, pastrami, etc.).	A solution of water, acidic calcium sulfate, lactic acid, and sodium phosphate (solution with a pH range of 1.45 to 1.55) spray applied for up to 30 s of continual application *sodium phosphate on finished product must not exceed 5000 ppm.	Listed by common name in ingredients statement of multi-ingredient products. Single ingredient raw whole muscle beef cuts must be descriptively labeled (2)

^a Food ingredient label key: (1) The use of the substance(s) is consistent with the Food and Drug Administration’s (FDA) labeling definition of a processing aid, (2) Generally Recognized as Safe (GRAS). The USDA-FSIS regulates which antimicrobials, dependent on use level and application time, must be included on food ingredient labels or can be excluded from such labels because their level and treatment time satisfies the definition of a ‘processing aid’.