In the modern meat industry, vinegar has been widely embraced for its natural preservative properties; it is particularly effective as a means for controlling Listeria monocytogenes, which is among the industry’s most prevalent pathogenic risk factors.

Years of research, exploration and practical application by food scientists have led to a high degree of sophistication in the ability to leverage the power of vinegar to provide pathogen suppression, longer shelf life, flavor enhancement, color stability and texture improvement.