0ppm
Canned foods (high acid) 100~200ppm
Ricotta cheese 100~200ppm
Continental type cooked sausage 200~500ppm
Dipping sauces 50~250ppm
Salad dressings 50~250ppm
Beer: post fermentation 10~50ppm
Vinegar 50~150ppm
Soy sauce 50~200ppm
Direction of use: prepare 5% aqueous solution with cooled boiled water or distilled water first. It would be the best to apply diluted citric acid or acetic acid solution with a pH value of 4. Then add the solution to the food and stir well. It would be also OK but n