Safe food processing
Food and Beverage
Food processors such as beverage plants, dairies, meat processors, and fish farmers have to meet stringent hygiene standards, ensure aseptic packaging, and support food's shelf life. The powerful biocides peracetic acid and hydrogen peroxide provide a range of services in aquaculture, meat processing, aseptic packaging, fruit and vegetable processing, and other food production.
aquaculture
We offer smart aquaculture solutions based on hydrogen peroxide and peracetic acid in the face of increasing global demand for fish and seafood. In addition to water quality management through the control of pathogens, peroxides are also used for disinfection of aquaculture processing equipment.
Aseptic packaging
Hydrogen peroxide and peracetic acid are sanitizers and disinfectants for closure systems as well as for bath, spray, and steam sterilization of cartons and PET bottles. They ensure longer shelf life of beverages without additional heat exposure or the addition of any preservatives.
Food Fiber Bleaching
Hydrogen peroxide is the most commonly used peroxygen reagent for the bleaching of food fibers. Peracetic acid is also biodegradable and can be used directly on food but also for surface disinfection and in CIP equipment.
Fruit and vegetable processing
Our peracetic acid fights pathogens such as Staphylococcus, E. coli, Salmonella, and Listeria in process waters that come in contact with fruits and vegetables. The product is suitable for disinfecting hard surfaces, food and beverage processing equipment, packaging equipment, and other food service instruments.
Poultry Processing
Peracetic acid is used as an antimicrobial agent, processing aid, and acidifier in poultry processing waters, coolers, aftercoolers, finishing coolers, and on-line reprocessing (OLR) systems, as well as for direct application to poultry parts, carcasses, organs, or finished products to reduce contamination with pathogenic bacteria.
Red meat processing
Peracetic acid reduces pathogenic bacteria such as E. coli, Salmonella, and Listeria monocytogenes during red meat processing, which can lead to rapid degradation and spoilage of products. It can be applied directly to carcasses, organs, and cuts.
