Yasothai, RGiriprasad, RTANUVAS2020-08-122020-08-122015http://krishikosh.egranth.ac.in/handle/1/5810150737TNV_IJSET_2015_4(1)164-166Weak organic acids are frequently used as an inexpensive and effective intervention to reduce number and prevalence of bacterial pathogens on food products. Of all organic acids evaluated in the literature, acetic and lactic acid are found to be the most acceptable.enVeterinary ScienceArticle