Acidified sodium chlorite tradename "Sanova"

I found this article while surfing the net and thought it might be of interest. In Jim Humble's Book 2, Dr. Hesselink talks about the use of FDA approved acidified sodium chlorite in the meat packing industry to sanitize meat.

The link to this site is at the bottom of the page.

New pathogen-controlling ingredients emerge
10/31/2000

Acidified sodium chlorite

Acidified sodium chlorite (ASC), a combination of citric acid and sodium chlorite in an aqueous solution that's marketed by the Alcide Corp. under the tradename "Sanova," has also proven to be an effective microbial control in meat products, according to G. Kere Kemp of Alcide. It works by attacking sulfide and disulfide linkages, and makes non-specific attacks on the amino acid components of bacterial cell components.

Sanova's victims include pathogenic bacteria, viruses, fungi, yeasts, molds, and some protozoa.

The ingredient can be applied as either a spray or immersion dip; its residue -- primarily chloride and chlorate salts -- is safe. Unlike cetylpyridinium chloride, acidified sodium chlorite is approved as a food additive by both USDA and FDA for use on meat, poultry, seafood, and fruits and vegetables; it is also approved by EPA as a pesticide for use on food-contact surfaces.

"It is the most broadly approved antimicrobial additive," said Kemp. Non-food commercial uses include sterilization and disinfectant applications in hospitals, dental labs, and pharmaceutical clean-rooms. ASC is also used in the dairy industry for teat antisepsis. In a meat plant, USDA approval includes whole carcass pre-chill treatment, and carcass parts, trim, and organ-meat post-chill treatment.

The Department and FDA are presently reviewing approval for use in comminuted and formed ready-to-eat products, including hot dogs and other sausages.

Kere reported a 1999 Texas A&M study that showed Sanova to be an effective control of both O157 and Salmonella typhimurium. Water washes alone reduced O157 and Salmonella counts on inoculated beef carcasses by 2.3 logs, but a second treatment with 1,200 ppm ASC resulted in another 2.3 log reduction for both pathogens, for a total reduction of 4.6 log. Another study, done at Kansas State, gave similar results for inoculated beef carcasses.

A prototype application in a commercial slaughter plant involves application of ASC at 1,000 ppm after pre-chilled carcasses are water-rinsed. The 10-second ASC treatment brought down total plate counts 1.28 log on pre-chill carcasses, and 1.56 log on post-chill carcasses. In both cases the count for O157 was zero. The application technology involved a stainless steel cabinet in which circular spray rings apply misting Sanova.

Though government approval for ASC on beef trim is still pending, a commercial prototype system has already been developed and tested. Experiments were conducted on 90% lean and 50/50 trim following storage for 24 hours at four degrees C. The product was inoculated with a five-strain cocktail of non-pathogenic E. coli, and later sprayed, in a production throughput of 20,000 pounds per hour, for 15 seconds with a 1,000-ppm ASC solution (three fluid ounces per pound). Log reduction of E. coli was 2.1, and total coliform log reduction was 2.2.

In pork work done at Colorado State Univ., contaminated pork tongues were surfaced-rinsed for 30 seconds with a 1,200-ppm ASC solution; E. coli counts dropped by 2.0 logs to 0.5 log cfu/ml.

A Kansas State study on frankfurters focusing on ASC effectiveness with Listeria found that a 15-30 second ASC dip or spray treatment resulted in 3.0 log reductions, while a water wash gave only a 1.2 log reduction. The most effective treatment on frankfurters proved to be a 30-second dip.

Kere summed: "ASC can be expected to consistently deliver two-log reductions of pathogens on carcasses, parts, trim, and organ meats."

http://www.organicconsumers.org/Irrad/newcontrols.cfm

Regards and good health to all

John