Articles Tagged with ''antimicrobial''

UltraZapOdorVac is an absorbent that simultaneously captures any confinement odors and reduces bacterial growth in the purge.

While marinades get spicier for Latin and South American cuisines and barbecue grilling, new technologies are keeping them safe.

Processing aid addresses pathogen persistence in produce, poultry, meats.

New antimicrobials prolong shelf life and protect ready-to-eat and cooked meat products from internal and external contamination.

The PHI Treatment Tunnel-PLUS system provides direct, 360-degree surface application on all exposed meat surfaces resulting in 99.9% surface microbial reduction.

For Mike Satzow, overachieving in food safety is integral to protecting his company’s reputation.

The amended regulation, effective May 6, 2013, will allow RTE meat and poultry manufacturers to use Kemin Industries’ liquid antimicrobial, BactoCEASE, as an alternative to traditional lactates.

Apparently, the cure for nasty foodborne pathogens has been hiding in our yogurt all along. Lactic acid, which is a product of nature and dissolves without any chemical residue, is one of many natural acids fighting the good fight against pathogens on carcasses today.

FSIS is amending the Federal meat and poultry products inspection regulations to allow for the use of sodium benzoate, sodium propionate, and benzoic acid as antimicrobials in certain ready-to-eat meat and poultry products.