Anti-Bacterial Chicken

Researchers at the University of Arkansas discovered that by adding a mixture of organic acids and plant extracts to chicken, the levels of pathogenic bacteria were considerably reduced. In addition, better results were yielded when the technique was coupled with irradiation.

Technically, agronomists added acetic, citric, lactic and tartaric acids, in addition to green tea and grape seed extracts, to reduce the presence of E. coli bacteria and salmonella in white meat.