Albemarle launches antimicrobial products in meat processing

Albemarle launches antimicrobial products in meat processing

11:16 AM, 25th May 2012
Albemarle launches antimicrobial products in meat processing

BATON ROUGE, US: Albemarle Corporation launched a new antimicrobial used in meat processing, enhancing the company’s food safety portfolio to include a liquid form of hypobromous acid. CellVex is a post-harvest antimicrobial proven effective against E.coli, Campylobacter and Salmonella for high volume applications in the meat and poultry markets. With the launch of CellVex, Albemarle can now offer customers two product platforms for hypobromous acid, solid and liquid.

CellVex can be used as part of a multiple intervention strategy and is approved in all applications within a meat processing plant. CellVex joins Albemarle’s current food safety products, AviBrom and BoviBrom, which are solid forms of hypobromous acid and sold through a partnership with Elanco Food Solutions. Albemarle utilized its new Research & Development Microbiology Laboratory in Baton Rouge at the Louisiana Business & Technology Centre on the LSU South Campus Research Park for the development and testing of CellVex.

“Albemarle is dedicated to providing antimicrobial interventions to reduce food-borne pathogens across the globe. We offer unique products and science-based solutions for compliance with various global performance standards including the United States Department of Agriculture Food Safety and Inspection Service’s Salmonella and Campylobacter initiative in poultry processing,” said Tina Craft, Global Business Manager, Specialty Bromides, Albemarle.

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