Overview
Ecolab enables you to produce your beef, pork, chicken and seafood products with the highest food safety standards — while improving productivity and reducing costs. Partner with us to help optimize your entire meat processing operation. Our antimicrobial tissue treatment program combines chemistry, industry expertise, advanced equipment and an automation and monitoring platform, to provide innovative solutions, world-class service, and peace of mind.
Features
Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Seafood,Red Meat and Poultry Peracetic acid (PAA) is a widely used antimicrobial in the food and protein industries. Post-application decay of PAA has not been well studied, until now. The experts at Ecolab studied this decay using Inspexx™ and published the study in the March/April issue of Food Protection Trends. The research supports the fact that Inspexx™ can be used as a processing aid in meat and poultry operations at up to 2000 ppm with no long-term residues. PAA and hydrogen peroxide rapidly decays below the limit of detection (LOD) and limit of quantitation (LOQ) levels within 30 minutes of immersion exposure. Ultimately, PAA and peroxide residuals on finished meat products have no functional effect and would be negligible at time of retail sale or consumption.
Details
| Product Code |
Antimicrobial |
|---|---|
| Specifications |
An Ecolab partnership means in-person service at your plant backed by the technical support of 110 staff protein experts. And our 26 field experts have an average of 33 years of experience. We also employ 12 R&D pros in protein innovation and analytical support, as well as experts in engineering, training, regulatory and safety. |
