Meat&Poultry - February 2012 - 78

Breakthrough Disinfection

FORMULATING FOR SAFETY

ingredients for functionality, palatability and safety. “The trick in this is that we want something that is very cheap, has no color or unacceptable fl avor, looks green on the label and is perfect in controlling pathogens,” Schaffner points out. “And that’s just not out there right now.” What is out there, however, is the continued multi-hurdle approach to

in controlling pathogens, suppliers and processors are also cognizant of growing consumer interest in cleaner labels. “As food safety becomes more of a priority in the industry, manufacturers are seeking label-friendly alternatives that are backed by science. Consumers now demand labels that they can easily understand and ingredients they can recognize,” observes Betsy Blades, marketing manager for the Food Technologies Division of Kemin Industries, Des Moines, Iowa. According to Blades, Kemin has been working with deli manufacturers

For these applications:
Meat brine chillers. Poultry chillers. Other poultry processing. RTE disinfecting rinses. Other process water.

food safety that combines pathogenthwarting ingredient technology with other traditional interventions in the farm-to-plate chain. “I think the industry has shown that by systematically looking at the food-safety problem and different aspects of it, you can have better controls,” Schaffer observes. The high stakes have a lot to do with the multi-pronged approach to food safety. The Centers for Disease Control and Prevention (CDC) peg the incidents of foodborne illness in the US at more than 76 million a year.

How we do it:
Our exclusive patented catalytic process. Powerful SuperOxidants™ generated from the process water itself.

Other bene ts:
Automated operation. No expensive chemicals to buy. No chemical dosing headaches. No restrictive chemical contracts. Compact installation. Exclusive real-time disinfection ef cacy estimate.

“Consumers now demand labels that they can easily understand and ingredients they can recognize.”
to help reduce pathogens that cause Listeria monocytogenes with ingredients that are deemed cleaner. “Kemin scientists discovered an alternative to traditional synthetic preservatives, which allows for lower dosage rates and is a more cost-effective way to ensure meat safety,” she reports. That alternative, BactoCEASE NV, is a buffered vinegar product with an optimized flavor profi le that ensures enhanced product food safety with minimal sensory impact in processed and ready-to-eat (RTE) meats. Ultimately, Blades agrees, that kind of ingredient technology, which is now available for testing, is designed to be used in tandem with other foodsafety measures. “The most effective approach to food safety in meat processing facilities is by putting multiple hurdles in place, which control

Expanding development
Those who have focused on ingredient technology as an effective weapon in the food-safety arsenal continue to expand on product development and applications and underscore the key role of such products. “Food-safety ingredients are a very cost-effective way to increase the safety of foods, far more cost effective then processing technologies such as HPP, post pasteurization or freezing,” declares Robin Peterson, market manager of the Americas for meat and poultry with Lincolnshire, Ill.-based Purac, sharing a basic cost analysis. “Ranging from $0.005 to $.06 a lb. cost in use, a wide range of products exist to meet the needs of processors based on product attributes and food-safety goals.” Even as ingredient suppliers’ work focuses on the efficacy of ingredients

To learn more, please contact:

Dave Wildes VP of Sales 608-838-0300 dwildes@bioionix.com

BioIonix, Inc.
4603 Triangle St. McFarland, WI 53558 608-838-0300

www.bioionix.com 78

• Meat&Poultry • February 2012 • www.MeatPoultry.com

http://www.bioionix.com http://www.MeatPoultry.com

Meat&Poultry - February 2012

Table of Contents for the Digital Edition of Meat&Poultry - February 2012