Sani-512
Disinfectant-Sanitizer-Deodorizer-Virucide
Sanitizing is the safest way to ensure pathogens
are killed on your food products or kitchen
products in a variety of facilities. While
some
companies offer you protection in the form
of food contact sanitizers and others offer
disinfectants
for farm and dairy use, Misco Products Corporation
combines both in their SANI-512 Disinfectant/Sanitizer.
Misco Products can provide four uniquely different
label directions for a multitude of applications,
thus giving you complete protection from the “Stable to the Table”.
Whether you’re a brewer, bottler, food
processor, dairy farmer, chicken farmer, beef
farmer, or any where in the food and beverage
industry you all share a common requirement,
a clean and sanitary operation for production
of food. This is the focus of our specialized
disinfectant sanitizer. Good sanitation is a
fundamental requirement of federal meat and
poultry inspection laws and is essential to
preventing harmful contamination of meat and
poultry products. There is a direct and substantial
link between insanitary practices in meat and
poultry plants and the likelihood of product
contamination with pathogenic bacteria. Bacteria
that cause disease are called “pathogens.”
When certain pathogens enter the food supply,
they can cause foodborne illness. Only a few
types cause millions of cases of foodborne
illness
each year. Most cases of foodborne illness
can be prevented with sanitation and proper
cooking
of the food. Each year, approximately 76 million
cases of food poisoning result in 5,200 deaths,
according to the Centers for Disease Control
and Prevention (CDC). Foodborne illness often
shows itself as flu-like symptoms such as nausea,
vomiting, diarrhea or fever, so many people
may not recognize that the illness is caused
by bacteria or other pathogens on food. The
onset of symptoms may not occur for two or
more
days after the contaminated food was eaten.
Thousands of types of bacteria are naturally
present in our environment, but not all bacteria
cause disease in humans. For example, some
bacteria
are used beneficially in making cheese and
yogurt. The food supply has become global with
many
different countries supplying food products
to the U.S. More food is prepared and consumed
away from home. The U.S. Department of Agriculture
(USDA) estimates that consumers spend 43 cents
of every food dollar eating out. Also, an increasing
amount of food prepared away from the home
is
then taken home for consumption, thus creating
new opportunities for mishandling. Adding to
the challenge, microorganisms continue to adapt
and evolve, often increasing their degree of
virulence. For example, in 1990, the U.S. Public
Health Service identified E.coli O157:H7, Salmonella,
Listeria monocytogenes and Campylobacter jejuni
as the four most serious foodborne pathogens
in the United States because of the severity
and estimated number of illnesses they cause.
Of these, Campylobacter, Listeria and E.coli
O157:H7 were unrecognized as sources of foodborne
disease 20 years ago. At the same time, bacteria
already recognized as sources of foodborne
illness
have found new modes of transmission. While
many illnesses from E.coli O157:H7 occur from
eating undercooked ground beef, these bacteria
have also been traced to other foods, such
as
salami, raw milk, lettuce and unpasteurized
apple cider. Salmonella enteritidis, which
once
only contaminated the outside of eggshells,
is now found inside many eggs, making uncooked
eggs no longer safe to eat. According to public
health and food safety experts, each year millions
of illnesses in this country can be traced to
foodborne bacteria. While the likelihood of
serious complications is unknown, the Food and
Drug Administration estimates that two to three
percent of all foodborne illnesses lead to secondary
long-term illnesses. For example, certain strains
of E.coli can cause kidney failure in young
children and infants; Salmonella can lead to
reactive arthritis and serious infections; Listeria
can cause meningitis and stillbirths; and Campylobacter
may be the most common precipitating factor
for Guillain-Barre syndrome We live in a microbial
world, and there are many opportunities for
food to become contaminated as it is produced
and prepared. Many foodborne microbes are present
in healthy animals (usually in their intestines)
raised for food. Meat and poultry carcasses
can become contaminated during slaughter by
contact with small amounts of intestinal contents.
Similarly, fresh fruits and vegetables can be
contaminated if they are washed or irrigated
with water that is contaminated with animal
manure or human sewage. Some types of Salmonella
can infect a hen’s ovary so that the
internal contents of a normal looking egg can
be contaminated
with Salmonella even before the shell in formed.
Oysters and other filter feeding shellfish
can
concentrate Vibrio bacteria that are naturally
present in sea water, or other microbes that
are present in human sewage dumped into the
sea. Later in food processing, other foodborne
microbes can be ntroduced from infected humans
who handle the food, or by cross contamination
from some other raw agricultural product. For
example, Shigella bacteria, hepatitis A virus
and Norwalk virus can be introduced by the
unwashed
hands of food handlers who are themselves infected.
In the kitchen, microbes can be transferred
from one food to another food by using the
same
knife, cutting board or other utensil to prepare
both without washing the surface or utensil
in between. A food that is fully cooked can
become recontaminated if it touches other raw
foods or drippings from raw foods that contain
pathogens. The way that food is handled after
it is contaminated can also make a difference
in whether or not an outbreak occurs. Many
bacterial
microbes need to multiply to a larger number
before enough are present in food to cause
disease.
Given warm moist conditions and an ample supply
of nutrients, one bacterium that reproduces
by dividing itself every half hour can produce
16 billion progeny in 12 hours. As a result,
lightly contaminated food left out overnight
can be highly infectious by the next day. If
the food were refrigerated promptly, the bacteria
would not multiply at all. In general, refrigeration
or freezing prevents virtually all bacteria
from growing but generally preserves them in
a state of suspended animation. This general
rule has a few surprising exceptions. Two foodborne
bacteria, Listeria monocytogenes and Yersinia
enterocolitica can actually grow at refrigerator
temperatures Foodborne diseases are largely
preventable, though there is no simple one-step
prevention measure like a vaccine. Instead,
measures are needed to prevent or limit contamination
all the way from the stable to table. That
is
why Misco Products Corporation has spent so
much money, time and effort formulating and
registering its Maquat line of disinfectants
and sanitizers. Take a look and compare.
