Conditions that encourage bacteria growth increase the possibility of toxins in food, risking food borne 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:
Intervention Program Reduces Bacteria in Poultry Processing
Read how Hydrite achieved and maintained target peracetic acid (PAA) and pH concentration for an effective intervention program in poultry processing facilities.
Download the Case Study