The Meat and Fish Processing Industry

Risk factors occur during the rearing of animals, the slaughter and processing of their meat up to the packaging and the further processing in the food trade. The Federal Institute for Risk Assessment is of the opinion that chicken meat treated with chlorine dioxide is not harmful to health for the consumer and even has advantages in terms of sterility.

This is also true for by-products, e. g. products of the milk and beverage processing industry. During the manufacturing of these products, the same hygiene standards apply to the production facilities.

The formation of biofilms and the growth of bacteria, fungi and viruses are a risk to humans and nature.  To minimize such risks, the production department implements cleaning and disinfection processes. The continuous application of our products helps minimize these risks.

Fruits and vegetables can also be exposed to the risk of contamination with bacteria and fungi.

While growing, they are irrigated by a water sprinkler system. During the subsequent processing, fruits and vegetables pass a cleaning system. Finally, the products are either packed fresh or deep-frozen and subsequently brought onto the market.