Protecting people from E.coli

All fresh meat carries some risk of contamination during the slaughter process – and an undesirable scenario for producers is an E. coli O157:H7 outbreak.

Extremely serious in very low infectious doses, E. coli O157:H7 outbreaks have often been linked to undercooked ground beef. Several research studies in beef carcases show the effectiveness of our PURAC® solution. The result: Up to a five log reduction in E. coli O157:H7*.

Labelling


There’s also a labelling benefit: In many regions lactic acid can be applied as a processing aid for carcass treatment.

(* Data available upon request).

 

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