Dear Pork, Poulty, Meat and Food Producers,

If you are interested in better disinfection, here's something for you.

Independent real world testing situations don't come tougher than a pork producer’s boning room. A study was done comparing of Doxall™ 3% with a BAC-based disinfectant (which also contained a significant amount of a second QUAT, didecyldimethyl ammonium chloride). Here is the conclusion published last week by the SunPork Group, Australia’s largest pork producer:

“The lower microbiological build up on pork boning equipment and some of the issues when using quaternary ammonium-based disinfectants supports the shift to non-quaternary ammonium based disinfectants in pork processing facilities.“ 

Results were presented  at the Australasian Pig Science Association  annual meeting by Executive GM of Sunpork Solutions, Dr Darryl D’Souza who commented that not only did Doxall™ perform better as a sanitiser, it was also “kinder” to both the staff and equipment in the facility, with no need for rinsing off.

Put another way, these results show there is no need to rely on a mixture of benzalkonium chloride and didecyldimethyl ammonium chloride, known respiratory and skin irritants and shown to encourage antibiotic resistance. A formulation of capric acid and L-arginine, both common in everyday foods, can do a better job of sanitising a food preparation area.

For more details of the study or Doxall™ 3% please contact or call Dr Tony Peacock on 0402 036110.



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