HOW WE PROTECT YOUR FAMILY

   In 2002 Maverick Ranch became the first retail-oriented meat plant in the nation to install SANOVA, the newest USDA-approved system for killing pathogenic (harmful) bacteria. The SANOVA system eliminates over 99% of these pathogens, including Listeria, Salmonella, and E.coli O157:H7, without leaving any residue or affecting taste and tenderness in any way. Unlike other antibacterial measures, SANOVA destroys the harmful bacteria and leaves the "good" bacteria that provide a line of defense against possible new introduction of harmful bacteria in the store or in your home. We do not irradiate any of our products.

   The technology behind SANOVA is an organic, citrus-based cold water rinse which causes a temporary Ph (acidity or alkalinity) change on the meat's surface for a few hours. The pathogenic bacteria can't live with this sudden change in their environment and they are killed in a very short time. The rinse totally evaporates within 24 hours, returning Ph to normal before it even leaves our plant. As a result, it requires no special USDA labeling and does not interfere with natural or organic labeling requirements.

   Beef cattle that have been properly harvested and processed in extremely clean (and small) facilities like those of Maverick Ranch should have no exposure to these invisible pathogens. However, for your family's protection, all beef produced by Maverick Ranch goes through the SANOVA system. Even though SANOVA is over 99% effective, and even though our ground beef receives the treatment twice, you should still cook ground beef to 160¡ to make it 100% safe.

   Like all USDA plants, Maverick Ranch follows strict safe handling and sanitation guidelines known as HACCP. With the addition of the new USDA-approved cleansing antimicrobial wash known as SANOVA, Maverick Ranch eliminates 99% of the seldom-occurring harmful pathogenic bacteria including Listeria, Salmonella, Campylobacter, and E. coli 0157:H7.

   Contamination and spoilage are unavoidable issues that affect the food industry everyday. For microorganisms to spoil foods, they must be able to grow and assimilate on the food. Extrinsic parameters are those that can be altered physically. Temperature, relative humidity, gaseous environment, physical stress, and length of storage are all factors that can be controlled to avoid the survival of undesirable microorganisms.

   Microorganisms can be inhibited or even killed if the ideal conditions for growth are manipulated or changed. SANOVA is a revolutionary bactericide that effectively achieves the food processors goals as well as the USDA-FSIS zero tolerance standards. This innovative approach significantly improves the quality of meat, poultry and fruits and vegetables. Today, SANOVA is the most broadly approved antimicrobial process used commercially. This proven technology is currently being used as a device for the sterilization and disinfection in hospitals, dental operatories, and pharmaceutical clean rooms. In addition, SANOVA is an approved antimicrobial for use on poultry, red meats, fruits and vegetables, and seafood. Other uses include, food contact surface disinfection and a teat antisepsis for the dairy industry.

   HOW SANOVA WORKS: SANOVA is composed of all organic compounds. Its mode of action is principally oxidative. This unique chemistry attacks vital components that make up the bacterial cell membrane, disrupting the growth phase and ultimately killing the bacteria and its potential for doubling. SANOVA is applied at ambient temperature as a spray or an immersion dip.

   While there is not yet a silver bullet for killing all harmful bacteria in our food supply, SANOVA comes close. SANOVA can reduce populations of E. coli O157:H7 and Salmonella typhimurium on red meat by 99% (2 Log) without altering the integrity of the meat. The taste and the texture of the meat remain unchanged after being treated with SANOVA. Our case-ready ground beef products recieve SANOVA twice, resulting in a 4-log (99.99%) reduction in pathogens. Yet SANOVA leaves the "good" bacteria, which help fight future contamination if it should occur at the store or household level.

   Carcass studies indicate that with a concentration of 1000 ppm and an exposure time of 15 seconds a 99% reduction was achieved consistently. On Red meat parts and trim, only 2 ounces of SANOVA is needed to consistently reduce bacterial populations by 99% (2 + Log). SANOVA has been compared to other topical antimicrobial solutions such as lactic acid, peroxyacetic acid, and water. SANOVA repeatedly outperformed each one.

   SANOVA is a safe, effective, and residue free intervention for the red meat industry. Recently, the USDA has amended its approval of the Company's SANOVA antimicrobial for use on post-chill red meat primal cuts, parts and trim, to allow use without the need for supplemental labeling of the treated product. All of the research studies that have been conducted on red meat have demonstrated that SANOVA consistently kills upwards of 99% of harmful bacteria. This is about the same level reported for irradiation but at a substantially lower cost to the processor and ultimately the consumer. Maverick Ranch does not irratiate any of its products.

Visit the Alcide Corporation's SANOVA site