Meat Products Processing-HOCl

Bacterial contamination of meat is a persistent problem. Transfer-transportation vehicles and conditions of the meat to be processed, preparation areas, packaging areas and machinery-equipment, cold storages and personnel processing the meat are the elements of this bacterial contamination. To prevent all elements in the meat processing chain from creating bacterial contamination; Disinfection can be done with a 100% natural Anolyte (Hypochlorous Acid) solution that is 100% safe in contact with the product and has no residue or toxic effects.

 

Hypochlorous Acid Disinfection Application:

  • Disinfection of water used in the business
  • Transfer-conveyor belts
  • Instant rinsing of packaging machine surfaces
  • On the floors and walls of all business areas (production areas, warehouses, administrative buildings, etc.).
  • On cutting and chopping benches, shelves, machines and all tools and equipment
  • In ambient air disinfection (can be applied by fogging while personnel are working)
  • Disinfection of product transportation vehicles
  • Personnel hygiene in hand and foot disinfection
  • Entry-exit vehicle disinfection
  • Disinfection of ice water in ice production machines.
  • Disinfection of waste
  • Extending shelf life
How can meat processors become disinfectant-independent?

OUR OFFER

With the EcolyTech-ECPA device you have purchased once;

  • Contemporary technology
  • Safe hygiene in accordance with food codex and standards
  • Approved by World Health Institutions, FDA, EPA, USDA.
  • Increased shelf life
  • Independence in purchasing disinfectants.
  • Savings on logistics, supply, storage and disposal costs.
  • Production regularly and in the required amount at the point where you apply the disinfectant
  • Low production cost: The cost of producing 1 liter of ANOLYTE- Hypochlorous acid is only 0.01€
  • Only water + salt + electricity to produce hypochlorous acid.

HYPOCHLORUS ACID

In meat processing facilities, to prevent all bacterial contamination in the meat processing chain; FDA has approved the direct use of Hypochlorous acid solution obtained by electro-activation method, up to 60 ppm, with the product without the need for rinsing. Hypochlorous acid is recognized by the FDA, USDA, EPA as a safe and suitable antimicrobial in the food industry. Electrolyzed water (hypochlorous acid) has been shown in many studies to be highly effective in inactivating E. coli O157:H7, Campylobacter, Salmonella enteritidis and Listeria monocytogenes. Pressure Spraying and Fogging Hypochlorous Acid, a strong oxidant that is stable in solution when cleaning and sterilizing contact surfaces, instruments, equipment or large open areas. Hypochlorous acid is approved by the EPA for use on food contact surfaces at concentrations as high as 200 ppm. HOCl is highly effective in neutralizing microbial pathogens when it comes into contact with liquid form. Chemical Elimination and Worker Safety EcolyTech-ECPA electrolyzers eliminate the need to purchase, transport, store and prepare harmful concentrated chemicals. Processing plants can switch to environmentally friendly technology while saving time, space and money. Electrolyzed water consisting of hypochlorous acid (hypochlorous acid) is 100 times more effective than sodium hypochlorite.

Food Contact Statement 1811
 

Hypochlorous acid is approved by the FDA for use as a rinse-free disinfectant on meat, poultry, fish and seafood, fruits and vegetables, and shell eggs.

To learn more about Food Contact Notice 1811, visit the FDA website at the link below.

Hypochlorous acid is 100% safe and non-irritating to humans. You can find over 300 published research articles on its use on our website.

Click to review the FDA website

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