Antimicrobial dips and sprays have tested properties that have been aiding processors in the meat and poultry industries for decades now.
“Antimicrobial sprays have been shown to reduce both the prevalence and population of many pathogenic bacteria, such as Salmonella and pathogenic E. coli, on fresh meats,” says Jim Dickson, a professor in the department of animal science at Iowa State University, in Ames. “They have been in use for more than 20 years, and their contribution to the overall safety of meats has been significant.”