Peracetic Acid for Hygienic Meat Production
Some argue that a well-prepared steak requires no accompaniment. While we think your condiment choice is up to you, we know that bacteria has no place on the plate, or anywhere in red meat’s journey from the pasture to the plate.
Andrea Johnson
Food Safety North AmericaSpoken languages: english
Further Information
Red meat processing demands reliable products like peracetic acid backed with superior technical expertise – the complete package that offers a safe, economical, low-capital approach to reduce pathogenic bacteria and limit product spoilage or decay. We offer environmentally friendly chemistries that can be applied directly to carcasses, parts, and organs in the processing of red meats such as beef and pork.