Cecure® featured in Meat Processing magazine

Meat Processing magazine (meatnews.com) says Cecure® is “versatile” and “extremely effective”.

In it’s June 2001 issue, Meat Processing magazine in a story by Beth Walloch on new attempts at controlling pathogens in plants and on products, stated “Cetylpyridinium chloride, developed by Safe Foods Corp. under the brand name Cecure®, is a versatile ingredient with several application options: pre-chill, post-chill, and pre-package. It can be used in ready-to-cook, ready-to-eat, and processed products, and can be applied as a plant sanitizer. According to Safe Foods’ research, Cecure® is effective against a broad spectrum of illness-causing pathogens, including Salmonella, Listeria monocytogenes, Campylobacter, and E. coli0157:H7. Cecure® has not yet been approved by FDA as a food ingredient, but Dr. James Marsden, professor of food science at Kansas State University, said it is extremely effective, and he expects approval from USDA and FDA.”