The contamination of beef during the slaughter and processing of carcasses is a major risk for subsequent food-borne infection. Bacteria present on hides, hooves and other external surfaces of the cattle at the time of slaughter are potential sources of contamination of the carcass and subsequently of all derived beef products.
E. coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes are common pathogens seen on meat and in meat processing facilities that cause food-borne illness. The US CDC estimates that each year roughly 48 million people gets sick from a food-borne illness, 128,000 are hospitalized, and 3,000 die.
Current methods of direct meat sanitation involve hot water, steam, and organic acids such as lactic acid. Lactic acid is expensive for smaller processors and bacteria can develop resistance. Hypochlorous Acid produced from Electrolysed Water (Chlorisal) is a powerful oxidant that is stable in solution.
When saturating meat contaminated with microbial pathogens, Hypochlorous Acid quickly inactivates the pathogens by damaging their cell walls and disrupting their internal proteins, lipids, and DNA.
When cleaning and sanitizing contact surfaces, tools, equipment or large open areas, Chlorisal can be appied via pressure sprayers or foggers.
The active ingredient in Chlorisal is hypochlorous acid, a powerful oxidant that is stable in solution. Chlorisal is highly effective at inactivating microbial pathogens when making contact in liquid form.