Red Meat Processing

In an effort to enhance food safety, the Food Safety and Inspection Service (FSIS) has recently declared several non O157 Shiga toxin-producing Escherichia coli (STEC) to be adulterants in beef, in addition to E. coli O157:H7.  These new regulations, and the high cross-contamination probability for ground meats, make it critical for processors to employ interventions at multiple steps throughout the post-harvest process.  Albemarle’s unique bromine based chemistries have been proven effective as antimicrobials on carcasses, hides, heads, trim, parts and organs as well as in ice making systems for general use in the processing of beef, goat, sheep and pig.


BoviBrom (1,3-dibromo-5,5-dimethylhydantoin or DBDMH) is a solid which hydrolyzes in water to form hypobromous acid.  This solution is a post-harvest antimicrobial intervention that reduces E. coli and Salmonella levels on the hides, carcasses, heads and organs in the processing of cattle, goat, pig and sheep.

FCN 1190             Red Meat 900 ppm


CellVex® is liquid sodium bromide activated by sodium calcium or potassium hypochlorite to form hypobromous acid.  This is used as a post-harvest antimicrobial proven effective against E. coli, Campylobacter and Salmonella for high volume applications in meat markets.

FCN 1122         Red Meat 900 ppm


Last Updated: 12/30/2015 2:02:04 PM