Black cattle lined up eating from a long trough at a feedlot on a sunny day, with a dirt road next to them.

A pioneering solution in bromine technology, BoviBrom® is designed for the beef processing industry. 

BoviBrom® provides effective protection against E. coli and Salmonella in red meat proteins, using a safe, non-corrosive solution.

Specifically designed for beef processing, BoviBrom® reduces bacteria in multiple processing stages, and our expert support is there to guide you in meeting your microbial reduction goals. Albemarle's bromine-based solutions are proven effective as antimicrobials on carcasses, hides, heads, trim, and other parts, as well as in ice-making systems used in the processing of beef and an array of four-legged animals.

BoviBrom® is approved by the U.S. Department of Agriculture and Food and Drug Administration and has rapidly gained wide use due to its effectiveness against harmful bacteria like Salmonella, Campylobacter, and Escherichia coli O157:H7 (E. coli). Regulations by the Food Safety and Inspection Service (FSIS) now include additional non-O157 Shiga toxin-producing E. coli (STEC) as adulterants in beef, elevating the need for effective interventions during post-harvest processing.


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