PDF Publication Title:
Text from PDF Page: 016
Poultry chiller red water (i.e., poultry chiller water re- circulated, usually through heat exchangers, and reused back in the chiller) Not to exceed 5 ppm calculated as free available chlorine (measured at influent to chiller) Acceptability determination None under the accepted conditions of use (1) Reprocessing contaminated poultry carcasses 20 ppm calculated as free available chlorine Note: Agency guidance has allowed the use of up to 50 ppm calculated as free available chlorine 9 CFR 381.91 None under the accepted conditions of use (1) On giblets (e.g., livers, hearts, gizzards, and necks) and salvage parts Not to exceed 35 ppm calculated as free available chlorine in the influent to a container for chilling Acceptability determination None under the accepted conditions of use (1) Beef primal 20 ppm calculated as free available chlorine Acceptability determination None under the accepted conditions of use (1) (1) The use of the substance(s) is consistent with FDA’s labeling definition of a processing aid. 8.3 FDA The FDA has expressed no concerns and holds no opposition for the use of NEW. The use of Electrolytically Generated Hypochlorous Acid is consistent with FDA’s labeling definition of a processing aid 9.0 The ChlorKing device uses only salt, water, and electricity to generate NEW, which is used onsite in its appropriate application. Physical introduction methods are described further in Section 10.0, and include the use of a dosing pump, or application directly to products, equipment or facilities via fogging, misting, spraying, soaking, immersing or rinsing. The applications for this technology are infinite and include any process requiring a sterilizing, disinfecting, cleaning or water purification facility. Potential applications are identified in the following sections. 9.1 Food Industry Pathogenic and spoilage organisms may be present in and on foods, but only a few of these are a serious health concern because of their ability to cause human illness. The most frequent or serious causes of food borne bacterial infections include viruses, notably noroviruses and hepatitis A, parasites such as Cryptosporidium and Cyclospora, molds such as Aspergillus spp. and Penicillium spp., and bacteria such as Salmonella spp., E. coli O157:H7, Clostridium botulinum, and Listeria monocytogenes. Other bacteria of concern include Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Shigella spp., Staphylococcus aureus, Vibrio spp., and Yersinia enterocolitica. Food safety is ensured largely, but not exclusively, by controlling the presence and growth of pathogenic organisms in and on foods. Numerous cleaning compounds and processes have been developed to remove and destroy bacteria, viruses, and parasites from equipment and surfaces in food processing plants and from fresh produce and animal carcasses. It is a significant challenge to maintain a clean environment in food processing plants. Antimicrobial compounds are used to eliminate or limit the growth of pathogens in foods, but these are typically costly toxic chemicals. NEW is revolutionizing sanitization and disinfections in the food industry. Not only does this product provide a ‘Green’ solution to help protect the nation’s food supply, it is in line with the American public’s concern over escalating food product recalls and their growing demand for the industry to move quickly to implement more safe and natural products. Applications of NEW 16 | P a g ePDF Image | Neutral Electrolyzed Water
PDF Search Title:
Neutral Electrolyzed WaterOriginal File Name Searched:
Chlorking-Ver4-2-4-10.pdfDIY PDF Search: Google It | Yahoo | Bing
Salgenx Redox Flow Battery Technology: Power up your energy storage game with Salgenx Salt Water Battery. With its advanced technology, the flow battery provides reliable, scalable, and sustainable energy storage for utility-scale projects. Upgrade to a Salgenx flow battery today and take control of your energy future.
| CONTACT TEL: 608-238-6001 Email: greg@salgenx.com | RSS | AMP |