Use of Organic Acids to Control and Infection in Swine Jowl Fat.

The objective of this work was to evaluate the mortality of and inoculated in fresh swine jowls treated with different concentrations of organic acids (lactic, acetic, citric, and ascorbic) for 1, 5, and 10 min. Lactic and acetic acids showed minimum inhibitory concentrations (MICs) of 1.25 and 0.