Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?
This equilibrium mixture of peracetic acid, hydrogen peroxide, acetic acid, proprietary ingredients and water, exhibits excellent bactericidal and fungicidal activity against a wide range of microorganisms.
As a line sanitizer SaniDate 5.0 proved effective for reducing aerobic plate counts, yeast and mold levels at test dilution rates of 1:50 or 1:128 and was comparable to CID 2000.
The use of antimicrobial and antioxidant ingredients is growing in meat and poultry products because of the need for longer and more dependable shelf life along with increasing the safety of food products.
This new antimicrobial for use in raw meat and poultry products protects against the three systemic failures leading to E. coli and Salmonella outbreaks.
