ProvaCharge® Foam Trial in Cherryfield Pork Processing Plant

man spraying equipment with foaming product

Issue

Biofilms, complex structures formed by microorganisms, pose a significant concern as they harbour harmful bacteria and compromise the quality and safety of food products. Conventional disinfection methods are often insufficient in killing biofilm bacteria.

Background

Cherryfield operates in a state-of-the-art facility and is renowned for their commitment to deliver safe, high-quality pork products. With a strong focus on innovation and continuous improvement, Cherryfield has earned an excellent reputation in the food industry. Recognising the importance of food safety, the plant sought out the latest technology to address a biofilm
challenge. Sterilex was able to help the plant detect biofilm on belt joints and butcher blocks with cut marks. After extensive research and consultation, Cherryfield partnered with Sterilex to trial ProvaCharge® Foam, a cutting-edge specialty disinfectant designed to penetrate and disrupt biofilms. The plant conducted a comprehensive trial of ProvaCharge Foam against their standard cleaning procedure, which currently uses common disinfectant chemistries. During the trial, Cherryfield used ProvaCharge Foam to treat a cutting line at their facility as part of a multi-day shock treatment.

Results

ProvaCharge Foam was applied to specific points on the Primals Line, while the Cuts Line was cleaned with a traditional disinfectant as per the plant’s standard procedure. Environmental swabs were taken at various points before and after applying ProvaCharge Foam and the standard disinfectant to assess bacteria concentration and biofilm presence. Meat samples were
also collected from different stages of the production process to evaluate the disinfectant’s effectiveness against cross-contamination.

ProvaCharge Foam provided a greater kill [reduction] of bacteria than the traditional disinfectant. ProvaCharge Foam also helped reduce TVC (Total Viable Count), Enterobacteriaceae, E. coli, Staphylococcus, Pseudomonas and Salmonella counts on meat samples, factors that may contribute to shelf life

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