Legislation paves the way for improved meat hygiene

The combination of a new EU regulation and a Sealed Air solution for the reduction of microbial contamination is set to enhance food safety for beef consumers

A new EU regulation came into force on 25th February 2013 permitting the use of lactic acid to reduce microbiological surface contamination on bovine carcasses. Sealed Air launches its Diversey® DiverContact™ solution to bring increased food safety and shelf life extension to the European beef industry.

Jorge Vitalle, Global Processed Food Sector Director at Sealed Air explains the thinking behind the innovation, “Everything we do at Sealed Air has its foundation in the belief that consumers are entitled to the safest food possible. We have been monitoring the progress of the change in regulations surrounding the use of lactic acid as an additional prevention step and are pleased to be able to bring a comprehensive solution to market as the practice becomes permitted in the EU.”

Diversey® DiverContact™ significantly reduces the microbiological contamination of carcasses, including food borne pathogens such as E-coli and Salmonella. Application reduces the risk of cross contamination within the slaughterhouse and increases shelf life of the finished product, without any adverse odour or discolouration of the meat.

Diversey® DiverContact™ in combination with Cryovac® vacuum barrier packaging offers the optimum solution to guarantee the best quality, hygiene and shelf life.

The use of lactic acid for decontamination is on the agenda of “Fresh Meat Days” at Sealed Air’s Packforum®, Paris, 20th and 21st March 2013. For more information please visit www.packforumeurope.com