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Antimicrobial Tissue Treatment Program
Inspexx™ 150
Antimicrobial agent for surface treatment of poultry and red meat, Inspexx™ 150 is recommended for use on poultry and red meat surfaces to reduce microbial contamination from pathogenic and spoilage bacteria on poultry carcasses and red meat, on parts, trimmings and organs.
How to produce healthy and safe chicken meat?
Chicken is a necessary source of protein, important and widely accessible to the populations of Latin America. Ensuring that consumers have access to safe chicken to eat is critically important. With the Antimicrobial Insights technology, which utilizes Inspexx™ 150 (based on PAA), Ecolab helps poultry companies ensure the quality of their product for consumers.
Ecolab PAA Study
Peracetic Acid and Hydrogen Peroxide Post-dip Decay Kinetics on Red Meat and Poultry
Peracetic acid (PAA) is a widely used antimicrobial in the food and protein industries. Post-application decay of PAA has not been well studied, until now. The experts at Ecolab studied this decay using Inspexx™ and published the study in the March/April issue of Food Protection Trends.
The research supports the fact that Inspexx™ can be used as a processing aid in meat and poultry operations at up to 2000 ppm with no long-term residues. PAA and hydrogen peroxide rapidly decays below the limit of detection (LOD) and limit of quantitation (LOQ) levels within 30 minutes of immersion exposure. Ultimately, PAA and peroxide residuals on finished meat products have no functional effect and would be negligible at time of retail sale or consumption.
The Effect of Antimicrobial Concentrations
Learn how Salmonella sp. and Campylobacter on the surface of poultry react when exposed to higher concentrations of Inspexx™.
Programs, Products, Equipment and Services
Explore our Antimicrobial Tissue Treatment Offerings
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