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The Sanova^® program, as an in-line, antimicrobial food surface treatment, has been proven effective in helping to control food borne pathogens on food surfaces. Because it can be used at multiple intervention points, it helps break the contamination cycle without interrupting plant operations. It also significantly reduces the number of spoilage microorganisms on food surfaces to help enhance shelf-life. And, since Sanova is classified by the USDA as a processing aid, no additive labeling is required for processors. Sanova is not intended for use as a hard surface food contact sanitizer.

The approval applies to beef, hogs, sheep and other red meat facilities. There are currently approximately 300 major red meat slaughter operations and almost 2,000 secondary processing, grinding and sausage making operations, all of which may represent potential markets for Sanova.

By controlling harmful microorganisms such as E. coli 0157:H7, Campylobacter, Listeria and Salmonella on meat surfaces, Sanova improves food quality and safety. When the system is used in conjunction with effective management practices, human health risks associated with pathogen contamination are greatly reduced. The Centers for Disease Control and Prevention estimate that at least 6 million people each year suffer infections caused by food borne pathogens and that the infections may result in as many as 9,000 deaths each year. Sanova was designed to address this health issue.
 

For the past two years Sanova has been approved for use on meat products and is presently being used in plants which collectively process more than 160 millions lbs per year for U.S. consumption.