Optimizing Ingredients

Preventing E-coli in Egg and Meat Products

Maxx has developed a formulation that kills pathogens like E-coli and Salmonella inside the bodies of animals, primarily monogastric animals such as poultry and pigs. Which means manufacturers have a ready solution for preventing contamination of your eggs and meat products from these harmful agents.

The industries suffer significant losses in the early years of an animal life due to bacterial contamination from piglet diarrhea. If not treated with antibiotics the mortality rate from piglet diarrhea is high. During the preparation of chicken and turkeys for food, there can be fecal contamination of the carcasses from the gut of these birds which means bacteria present in the spilled gut content is passed on as contaminants. Of importance is the coliforms especially Escherichia coli and Salmonella. Collibacillosis and Salmonellosis have been described as the leading causes of food-borne illnesses worldwide. The European community (EC) banned the use of antimicrobials as growth promoters in poultry farming in January 2006 because of the risks of increased resistance. However, demand for meat protein from poultry and hogs has increased. Within this dynamic, we used our technology to coat organic acid and mineral compounds that have been shown in vitro to have direct effect on reducing the growth of harmful bacteria that thrive in the large intestine of pigs and poultry. Through our technology, we are able to deliver these compounds into the intestine and to lower the pH range in which these bacteria reside, therefore creating an environment for more beneficial organisms.

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