Salmonella contamination in meat and eggs is a known problem, severely impacting human health. For that reason, there is an increasing pressure from consumers, retail and authorities to reduce Salmonella contamination. In order to reduce salmonella contamination in meat and eggs, Salmonella needs to be controlled throughout the production chain including raw materials and feed.
The OrangeProtect range contributes to the control of salmonella incidences.
OrangeProtect Salkill-L is a synergetic liquid blend of (buffered) organic acids, medium chain fatty acids and surfactants, offering lasting protection against (re-)contamination of gram negative e.g. Salmonella, E. Coli, yeasts and molds.
Traditionally often formaldehyde was being used as salmonella treatment of raw materials and feed. However, formaldehyde does not protect against recontamination with salmonella as it evaporates quickly. Furthermore, due to the strong carcinogenic effect of formaldehyde, it has been banned in the EU.
The above mentioned ingredients in OrangeProtect Salkill-L on the other hand, remain in raw materials and feed, and due to the addition of surfactants spreads evenly over the particles, thereby providing lasting protection.
Medium chain fatty acids are added as they aid in the penetration through the cell wall of the salmonella and other pathogens, thus aiding the antimicrobial efficacy of the other components in OrangeProtect Salkill-L.
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