DiverContact L80 VJ01 250kg - Product voor de vermindering van microbiologische besmetting van het oppervlak van runderkarkassen

At Diversey we believe consumers are entitled to the safest food possible. The use of DiverContact L80 significantly reduces microbiological contamination of carcasses, including food borne pathogens such as E-coli and Salmonella. Reduced risk of cross contamination within the slaughterhouse and increased shelf life of the finished product are both achievable, without any adverse odour or discolouration of the meat. The advantages this brings to beef processors, retailers and consumers are significant, opening up export markets, reducing food wastage and ultimately enhancing food safety. DiverContact L80 is a lactic acid based product that safely can be sprayed on carcases to reduce microbiological surface contamination. DiverContact L80 is approved to be used according EU (COMMISSION REGULATION (EU) No 101/2013) of 4 February 2013 for use on bovine carcases. DiverContact L80 complies with the specifications set out in Regulation (EU) No 231/2012. DiverContact L80 in combination with Cryovac® packaging solutions, ensures Sealed Air can deliver the optimum solution for food safety and shelf life extension to the European beef industry: “protect what we eat and drink, where we work, shop, vacation, and receive our health care, and the products we ship.”.

• DiverContact L80 is safe to use on bovine carcases, half carcases and quarters. • DiverContact L80 can be applied using Diversey® engineering solutions: automated application systems that can be tailored to suit existing lines, with the capability to fully monitor and optimise the process with Diversey® X-Controller technology.

• Increase shelf life of your beef products, optimising the supply chain and leading to less food waste. • Boosting food safety for consumers. • Compliance to EU regulations. • DiverContact L80 complies with the specification set out in Regulation (EU) No 231/2012.

Treating beef with a DiverContact L80 wash has proven effective in reducing foodborne pathogens and will be a valuable additional aspect of HACCP practices in slaughterhouses, providing the meat industry additional effective solution to fight various food-borne pathogens, including E.coli and Salmonella.