Meat Processing Industry Applications

Meat processing hygiene asserts Food Safety in meat and meat products. Meat processing hygiene practices have gained utmost importance in the last two decades, owing to E.coli, Salmonella & Listeria outbreaks. Many food-borne pathogens have been identified as biofilm producers on food and food contact surfaces. Care P and Forac range of products are convenient and effective alternatives to eliminate pathogens and bring down bioburden from the meat and meat products. Our sterilants come in as a multifaceted solution for minimizing microbial contamination in Raw material (meat) and Intermediate/Semi processed products. These sterilants also eliminate microbial contamination and arrest microbial regrowth in the Final products and this helps enhance the shelf life of the end products. Care P & Forac range of products are FOOD GRADE alternatives to other sanitizers (chlorine, ozone & other commercial grade hydrogen peroxide based products). Our sterilants are constituted of food grade Hydrogen Peroxide and Peroxyacids. Their potential to eliminate biofilms and other pathogens even in the presence of high organic load, make them the most efficient and convenient de-contamination solutions for sanitization of meat and meat products. Our products are colourless, mildly pungent (on dilution), non-toxic, non-residual and biodegradable. Our products have been approved for sanitizing food and food contact surfaces. The combination of hydrogen peroxide and peroxyacids is approved as a secondary direct additive into food for human consumption with residues acceptable up to 75 ppm for hydrogen peroxide and 220 ppm for peroxyacids, by the USFDA (CFR 21, 173.370).