Combating clostridium

When it comes to vacuum packed and MAP packaged meats, Clostridium botulinum and Clostridium perfringens contamination is a major risk to food safety – especially for uncured meats where nitrate isn’t effective: Enter Opti-Form.

Proven clostridium prevention in meat

When uncured turkey breast was inoculated with Clostridium botulinum and stored at 46°F/8°C, the product turned toxic within eight days.

When the experiment was repeated with a 3% Opti.Form use level, the turkey was still toxin-free…after 90 days.