Antimicrobial For Meat & Poultry Processing
Hypobromous Acid is a patented antimicrobial product approved by the FDA-FSIS for use on meat and poultry during processing and is Kosher certified. It is similar to chlorine (hypochlorous acid) in many ways, but with some very distinct advantages.
Advantages of Hypobromous Acid Include:
- Stable and effective in pH ranges of 5-9; does not require acid adjustment which is necessary for chlorine-based products.
- Combines with organic compounds to form a bromamine. Chlorine also combines with the same organic compounds to form chloramine.
- Bromamines are 50-100 times more potent biocides than a chloramine, so bromine is a far superior biocide in the presence of organic matter.
- Least expensive intervention antimicrobial compound choice available on the market today.
HB2 Instructional Video: