Synergy’s SYNTRx® product line was developed to be used in poultry and meat processing plants to reduce the presence of bacterial pathogen contamination post slaughter.  The 100% GRAS (Generally Recognized as Safe) components of SYNTRx provide the processor with an effective solution which does not affect the taste, texture or appearance of the meat, while elevating the level of safety.

The FreshFx® product line incorporates several of the most effective and widely utilized oxidizing intervention chemistries utilized today, including Peracetic Acid -which effectively breaks down to form acetic acid (vinegar), peroxide and water – along with hydrogen bromide.  Both chemistries have been approved for use by the U.S. FDA, for which there are supporting Food Contact Notifications (FCN’s) and attained the necessary USDA Food Safety Inspection Service reviews.

Our latest and upcoming product series is based upon oxygen chemistry and will be marketed under the HY-MPACT trade name.

SYNTRx®	FreshFx®

Food safety issues are of high concern to meat, fruit and vegetable processing industries, especially related to pathogenic bacteria such as E. coli sp., Salmonella sp., and Listeria species. Enhanced monitoring techniques have come a long way in identifying potential sources of contamination; likewise improved test methods can provide faster results. Key to increased vigilance in food safety has been the adoption of Hazard Analysis and Critical Control Point (HACCP) procedures by industry, as they clearly define the steps that the processing facility employs to reduce or eliminate production and sanitation hazards.

However, limited options to directly attack pathogens have reduced the benefit of having all of this increased knowledge. Within the last several years, new attempts to control the bacteria have utilized materials that are described as Generally Recognized As Safe (GRAS), including organic acids.

A new technology based on a balanced, buffered citric acid has proven highly effective in controlling cross-contamination and reducing bacterial load. In addition, it has addressed concerns over alternative organic acid chemistries by reducing the safety risk to personnel, by allowing an improved monitoring program to optimize cost-efficiency, and by avoiding technical effects on the beef and pork products themselves.

Poultry facilities utilize SYNTRx® 3200 to assist in reducing bird cross-contamination and the bacterial loading of processing waters post harvest. Feed locations of the processing aid include scalders, evisceration lines, inside-outside bird washers (IOBW), pre-chillers, chillers, and on-line reprocessing (OLR). Targeted pathogenic bacteria include E.coli sp., Salmonella sp., and Campylobacter sp.

Beef and pork slaughterhouses and processors use SYNTRx® 3300 to help control E.coli sp. (including O157:H7) and Salmonella sp. Application is made through both spray and dip to treat hides, carcasses, larger primal cuts, their sub-primals, prepackaged meat (case ready), and value-added cuts and product including ground meat. New applications are being developed to reduce the threat from Listeria in ready-to-eat products such as hot dogs and deli meats, both directly and on and in casings.

Vegetable and fruit processors use a similar blend to reduce hazards on the surface of raw and minimally processed foods including leafy greens, such as lettuce and spinach, tomatoes, carrots, peppers, onions, strawberries, alfalfa sprouts, cucumbers, and beans. Treatment is applied to process waters and food surfaces in packing facilities, pre-processing areas of manufacturers of canned and frozen vegetables and fruit, and in commercial, retail, and home food preparation. The citric acid solutions are also used to enhance the antimicrobial efficacy of blanchers in processing plants. Targeted pathogens include E.coli sp. (including the deadly O157:H7) and Salmonella sp.