Disinfectant - Sanitizer - Deodorizer - Virucide
Effective against MRSA Superbug Virus
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 cleaning product. 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.