Conditions that encourage bacteria growth increase the possibility of toxins in food, risking foodborne pathogens and the potential outbreak of food borne illness such as E-coli, Listeria, Salmonella, and Campylobacter. To decrease your risk and improve consumer safety, Hydrite has the expertise in meat intervention chemistry you need. Hydrite’s Intervention Chemistry Program can help to reduce bacteria growth and food safety risk, and can help to improve shelf life.
Our intervention chemistry line offers the following products including:
A study conducted at Iowa State University under the direction of Department of Animal Science professor, Dr. James Dickinson, tested the effect of Hydrite Hydrishield PA 22 HP treatments on non-pathogenic E. coli surrogate inoculum on pig carcasses.
Hydrite Hydrishield PA 22 HP reduced the E. coli population by an average of 1.32 logs.
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Read how Hydrite achieved and maintained target peracetic acid (PAA) and pH concentration for an effective intervention program in poultry processing facilities.
Hydrite's intervention program focuses on multi-hurdle intervention processes by applying physical, mechanical, and chemical interventions. This includes utilizing equipment technology to dose chemistry accurately and consistently, based on the application method. Process monitoring equipment catalogs concentration levels both automatically and using manually-entered data to provide a detailed analysis of the system's performance for audit purposes.
Users can maintain compliance and quality control by regulating how chemicals are proportioned, monitored, and logged. Detailed usage reports are automatically generated and can be emailed on a regular frequency. Additionally, systems offer real-time PLC access to reports and dashboards, highlighting relevant chemistry parameters and specifications.
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Want to know more about our intervention chemistry solutions? Contact us today.
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17385 Golf Parkway Brookfield, Wisconsin 53045 262-792-1450 262-792-8721 Fax