Vibrex Sanitation and Pathogen Control

Vibrex has been proven effective in helping to control food borne pathogens on the food surfaces as listed below:

 

• Red Meat: Carcasses, primal and sub-primal cuts, offal and trims.
• Poultry: Carcasses, individual cuts, necks, giblets, all poultry organs and trims.
• Seafood and Fisheries: Finfish and crustaceans.
• Ready-to-Eat Meat: Deli meats, frankfurters, cooked sausages and other cooked meat products.

 

Vibrex is commonly known as a Stabilised Chlorine Dioxide product. By utilising the Vibrex ASC equipment with a GRAS acid, it offers food manufacturers the most effective food grade sanitiser available on the market today.

 

Vibrex key benefits

• Longer shelf life of product
• 2-4 log reduction on TPC
• Provides a 99% kill on inoculated E coli - 0157:H7
• Leaves no residuals
• No toxic by products
• Approved as a processing aid in food manufacture
• No effect on organoleptic properties
• Environmentally safe
• Micro-organisms are unable to develop resistance
• No toxicity to personnel and employees at recommended usage levels
• Does not form chlorinated by-products, including THM's
• Negligible corrosivity at recommended dosage rates.

 

To view the Vibrex Information Brochure please click here