Meat Industry Services
Acidified Sodium Chlorite
Updated June 2006
http://www.meatupdate.csiro.au/new/A...20Chlorite.pdf
Acidified Sodium Chlorite
The antimicrobial activity of acidified sodium chlorite is attributed to the oxidative effect of chlorous acid, which is derived from the conversion of chlorite ion into its acid form under acidic conditions. The reactions happen instantly on mixing the sodium chlorite with an acid (eg. citric or phosphoric acid) and therefore the antibacterial solution needs to be prepared shortly before spraying – the effective shelf-life is less than one hour. One company (Grayson Australia) has developed a system which mixes the chemicals immediately before application to maximise the oxidising power of the solution.
Some studies have demonstrated a 1.9 – 2.3 log reduction in Salmonella and E. coli O157 on beef carcass tissue using a wash or spray of sodium chlorite activated with citric acid (Ransom et al 2003). One laboratory trial showed up to 4.6 log reduction in E. coli O157:H7 and Salmonella using a water wash followed by an acidified sodium chlorite spray (Castillo et al., 1999). Other studies indicate limited success (Gill and Badoni 2004).
It appears that the method of activation (i.e. type of acid used), the method of application (eg. Type of sprays), and the contact time with the meat surface are strong influences on the success of this microbial inhibitor. Research using acidified sodium chlorite to sanitize beef trim (using SANOVA® system marketed by Alcide Corporation) achieved reductions of 1.4-2.3 log E. coli depending on the feed rate of the spray. There is evidence to suggest that ASC may be a long-acting microbial inhibitor and may be suitable for pre-packaged meat. Bosilevac et al. (2004) recently published results using a 300 ppm ASC treatment that reduced total microbial counts by 1.0-1.5 log and maintained desirable organoleptic qualities of the ground beef. Sanova is available through EcoLab.
Acidified sodium chlorite is approved for use in the US at concentrations between 500-1200 ppm (21 CFR 173.325; FDA 2003). In Australia, FSANZ has made a final assessment for the approval of an application from Alcide Corporation to use acidified sodium chlorite as a processing aid for use on poultry meats, meat and formed meat products at a concentration of 500-1200 ppm. As a result, the Food Standards Code was amended to accommodate this application – Standard 1.3.3., Clause 14 permits the use of sodium chlorite as an antimicrobial agent for meat, fish, fruit and vegetables as long as a residual level of chlorous compounds is not detected.
A supplier of acidified sodium chlorite (Grayson Australia) will custom-build a cabinet that is designed for spraying carcasses at the end of dressing but prior to entry into the chiller.
Meat Industry Services
Acidified Sodium Chlorite
Proponent/Supplier Information
Grayson Australia
Contact: Adrian McCarthy
Unit 4, 9 Newcastle Road,
Bayswater. Victoria. Australia. 3153
P.O. Box 134, Bayswater. Victoria. Australia. 3153
Phone: 61 3 8727 6900
Fax: 61 3 8727 6999
Website:
http://www.tecnica.com.au/Products.html
Brandname: Vibrex
References
Bosilevac, J. M., Shackelford, S. D., Fahle, R., Biela, T., Koohmaraie, M. (2004b) Decreased dosage of acidified sodium chlorite reduces microbial contamination and maintains organoleptic qualities of ground beef products. Journal of Food Protection 67: 2248-2254.
Castillo, A., Lucia, L. M., Kemp, G. K., Acuff, G. R. (1999) Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on beef carcass surfaces using acidified sodium chlorite. Journal of Food Protection 62: 580-584.
FSANZ (2006) Australia New Zealand Food Standards Code, consolidated version including amendment 85.
http://www.foodstandards.gov.au/foodstandardscode/ Accessed 8th March 2006.
Gill, C. O., Badoni, M. (2004) Effects of peroxyacetic acid, acidified sodium chlorite or lactic acid solutions on the microflora of chilled beef carcasses. International Journal of Food Microbiology 91: 43-50.
FDA (2003) Code of Federal Regulations Title 21, Government Printing Office, USA
Ransom, J. R., Belk, K. E., Sofos, J. N., Stopforth, J. D. Scanga, J. A., Smith, G. C. (2003) Comparison of intervention technologies for reducing Escherichia coli O157:H7 on beef cuts and trimmings. Food Protection Trends 23: 24-34.
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SANOVA® is an FDA and USDA cleared antimicrobial food additive for
reducing microbial contamination on red meat carcasses, parts and organs.
SANOVA is a two-part system which uses SANOVA Base blended together
with Sanova Acid to generate acidified sodium chlorite for use in red meat
spray and dip applications.
SANOVA is not for use as a sanitizer on hard non-porous food contact
surfaces or to reduce microbial count in red meat process water.
http://www.ecolab.com/Initiatives/Fo...atCS2006v2.pdf
BENEFITS
SANOVA® is an FDA and USDA cleared antimicrobial food additive for
reducing microbial contamination on red meat carcasses, parts and organs.
SANOVA is a two-part system which uses SANOVA Base blended together
with Sanova Acid to generate acidified sodium chlorite for use in red meat
spray and dip applications.
SANOVA is not for use as a sanitizer on hard non-porous food contact
surfaces or to reduce microbial count in red meat process water.
Enhances Food Safety and Quality
• Effective in reducing pathogenic organisms such as Escherichia coli
O157:H7
- Pre-evisceration carcasses
- Pre-chill carcasses
- Chill carcasses
- Post-chill carcasses
- Primal and sub-primal cuts
- Parts
• Reduces pathogenic bacteria cross contamination on red meat
carcasses, parts and organs
• Reduces contamination of bacteria that may cause product spoilage or
decay on red meat
• Performance Guarantee available for some applications
• No adverse organoleptic effects
• Classified by USDA/FSIS as a processing aid; therefore, no additive labeling is
required for processors.
• Hands off dilution system
• Reduces trim due to contamination
• Accepted intervention strategy in USDA HACCP programs
Worker and Environmental Responsibility
• Customized generation and dispensing system to allow ease of use (control)
• Remote monitoring capabilities to help ensure effective system and
inventory management
• Training, Preventative Maintenance and Repair agreement are included in
intervention program
• No adverse effects on waste
water biological systems........................................... .........
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980114 Alcide Corporation Announces USDA Approval of Sanova
January 9, 1998
http://www.spcnetwork.com/mii/1998/980114.htm
Redmond - Alcide Corporation announced that the United States Department of Agriculture has approved Alcide's request for the use of the Sanova(tm) Food Quality System in poultry processing.
The System combines an effective broad spectrum antimicrobial developed and patented by Alcide with unique application systems developed by Novus International, Inc. The Food and Drug Administration previously approved the active ingredient of the Sanova Food Quality System (acidified sodium chlorite) as a Secondary Direct Food Additive for use in poultry processing in April, 1996.
Joseph A. Sasenick, Alcide's President and Chief Executive Officer, commented that, "By controlling harmful microorganisms, Sanova improves food quality and safety. The Sanova System significantly reduces key pathogens of concern on poultry carcasses without altering the flavor or texture. Years of testing have shown Sanova to be effective not only against Salmonella and E. coli, which are being measured under new USDA regulations, but also against Campylobacter, Listeria and other food borne pathogens."
Sasenick went on to say that, "Unlike radiation and other germicides tested, Sanova kills germs on freshly slaughtered birds while they are still on the automated processing line and before they have a chance to cross contaminate. It interrupts the contamination cycle without interfering with plant operations and at less than $.01 per pound additional cost to the consumer. Alcide and its marketing partner, Novus International, are pleased to make the Sanova Food Quality System available to the poultry industry as a tool to help enhance the safety of our food supply."
In July, 1996 the USDA issued new rules which adopted the "HACCP" (Hazard Analysis and Critical Control Point Systems) model for regulating food quality and safety. The so-called "Mega-Regs" take effect on January 26, 1998 and set new standards for control of Salmonella and E. coli in food production and require companies to improve monitoring and documentation of critical control points in their operations. Dr. W.J. Privott, Novus President and CEO said that, "The Sanova system provides the poultry industry the most effective germicide approved by the USDA. Also, our new Provus(tm) technology, which is used in the application of the germicide, will enable the improvements in process control and documentation that food companies need to help them meet the new HACCP requirements."
The Company plans to broaden the use of Sanova through regulatory approval and market introduction of the antimicrobial for controlling food borne pathogens on other food products, including red meats, fruits, vegetables and fish. Alcide Corporation develops and markets unique biocidal products based on its patented technology. Alcide currently sells anti-infective products to the animal health market and disinfecting products to the medical industries.
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Alert issued on danger supplement
We have a thread in Alternative Medicine pimping that stuff....
Hybrid Mode
