Antimicrobial dips and sprays are an integral part of a strong food safety system. They benefit not only in bacterial reduction and suppression, but also improve the shelf life of products.
“They are being very widely employed in the industry right now, targeting everything from pathogenic E. coli for beef trims and Salmonella for poultry,” says Jim Dickson, a professor in the department of animal science at Iowa State University, in Ames.