- 16,000 to 20,000 ppm, with or without buffering to neutral pH, 10-15 min w/ continuous mixing ? eliminated Salmonella
- (Suslow et al. 2002. J. Food Prot. 65: 452-458; Fett 2002. Food Microbiol. 19: 135-149)
- 20,000 ppm, no buffer, 10 min, intermittent mixing
- ? did not eliminate Salmonella
- (Stewart et al. 2001. J. Food Prot. 64: 618-621)