|Intensive farming | Aquaculture | Food & Beverages | Institutional Cleaning |

Food and beverages
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• Handling

• Dosage

The risk of microbial contamination exists wherever food and beverages are handled. In addition to reducing product appeal, this also poses a potential hazard for human health. A product may not be consumed until long after it has been contaminated. During this interval the number of pathogenic germs may increase dramatically.

Micro biocidal activity
Yeasts, fungi, Gram-negative and Gram-positive bacteria are a constant source of problems in most industries. Though Halamid^® stands out as a virucidal agent, it is its bactericidal and fungicidal reliability that counts in Food & Beverage industry. As Pseudomonas and specific Streptococci strains are among the most resistant bacteria, there is hardly any need for further bactericidal search. It is of interest however to see confirmed that Halamid^® is able to destroy notorious pathogens, such as:

Micro organism

Pseudomonas

Salmonella

Campylobacter

Clostridium

Colibacteria (a.o E.coli O157:H7)

Staphylococci

Streptococci

Proteusbacteria

Lactic acid bacteria

Listeria

Candida Albicans

Trichophyton mentagrophytus

Vibrio spp.

Achromobacter bacteria

Brucella bacteria

Alcaligenes bacteria

Enterobacteria

Mycobacteria

Klebsiella bacteria

Yersinia bacteria

Saccharomyces cerevisiae

Aspergillus

Coxsackie virus

A particularly striking feature is the prolonged activity of Halamid^® in aqueous systems without building up resistant strains of microbes. A low concentration in rubber hoses or other flexible tubing systems is sufficient to prevent microbial growth during longer periods, such as weekends without effecting the flexibility of the tubing.

Axcentive SARL _ Chemin de Champouse – Quartier Violesi - 13320 Bouc Bel Air -France
Tel: +33 442 694 090 - Fax: +33 442 694 099 - Email: info@axcentive.com