WHAT IS “ RTE 01 “?

One-step Ready-to-Eat Meat Post Lethality application to achieve  
Alternative #1 of #2. 

Hand dipped or Automatically “Sprayed In Bag” or onto conveyor.

Food antimicrobial, achieve minimum 3 to 4 log reduction (Post Lethality)

Food shelf-life extender. (Outgrowth Control)  Same step for both !

Formulated for use on frankfurters, deli meats, beef jerkey, and other RTE products.

Unique blend of Acidic Calcium Sulfate (ACS) and lactic acid.

University of Georgia study of pretreatments on Beef Jerky proclaims RTE 01 (also known in the study as acidic calcium sulfate (ACS)) most effective of all pretreatments in the study. See the Final Report at the USDA website. or call or email request the study here in pdf.

Low pH solution available as a concentrate or ready-to-use

FSIS Directive 7120.1 Amendment 14 - Safe and Suitable Ingredients
Acidic Calcium Sulfate - Page 15, first 5 applications listed on top of page

FEATURES AND BENEFITS OF  “ RTE 01 “

Kills bacteria on contact and/or prevents further
replication (bacteriostatic effect).

Extends the shelf life of the treated food.

Minimal or NO organoleptic effect  

Extends food shelf life.

Generally diluted one part concentrate to two or three parts water depending upon function.

Applied to foods by spray, deluge or submersion.

Validated one-step solution to achieve Alternative #1 and/or just #2               
(able to claim Atlernative #2 "the NEXT DAY as Post Lethality Treatment)

Competitively priced - provides excellent customer value proposition.
 ( less than a Penny a Pound )

“ RTE 01 “ PRODUCT APPLICATIONS

FSIS Directive 7120.1 Amendment 14 - Safe and Suitable Ingredients
Acidic Calcium Sulfate - Page 15, first 5 applications listed on top of page

Frankfurters

Beef or other Jerky

Sausage Products

Roast Beef, Pastrami, Corned Beef

Sandwich Meats

Cured and Uncured Turkey

Roast Chicken

Pre-packaged Fruits, Vegetable, and Salads

In the food manufacturing and processing industry, ACS Technology SafepHix brand Acidic Calcium Sulfate, ACS 100 or ACS, RET 01 for Ready to Eat Meats, is a food agent used as an acidulant or pH adjustment chemicals for Kosher food production.  This application is primarily about food safety.  Depending of application, you may insert on list of food ingredients and on food ingredient labels.

Food processing plants can also benefit in other applications when utilizing Acidic Calcium Sulfate, ACS 100, pHixr or pHixr 100 in their poultry processing water.  The ACS Technology SafepHix brand Acidic Calcium Sulfate, ACS 100, pHixr or pHixr 100 will begin controlling bacterial in floor drains with the food processing plants, as well as throughout the food processing equipment during the food process.  Within the food industry and the making of processed foods, food safety and Listeria salmonella prevention is of a particular concern.  New food processing technology and food processing methods, such as implementing Ready To Eat RTE 01 or rt-01, aka Acidic Calcium Sulfate, ACS 100, pHixr or pHixr 100 on or in the food processes or in lieu of any irradiated food is excellent for listeria salmonella prevention.

Food industry leaders implement a food protection program using ACS Technology SafepHix brand ACS 100, acidic calcium sulfate, to insure quality control of food and any disease of bacteria.  Safety in the food industry is paramount for food quality management and quality control of meat and poultry.  Preventing bacterial food contamination, bacteria food poisoning or foodborne illnesses, such a campylobacter, Listeria m or salmonella food illness is essential food safety in food industry.

Food microbiology has shown that good food hygiene and food safe temperatures along with use of ACS Technology Inc. SafepHix brand Acidic Calcium Sulfate, ACS 100, will control Salmonella Listeria, diseases in food and other hazards in food.  This has proven beneficial for controlling Salmonella and Campylobacter with use of ACS Technology SafepHix brand Acidic Calcium Sulfate, Freshphix or pHesh-phix 100, for antimicrobial effectiveness vegetable wash and vegetable cleaner on whole vegetables.
2004 May;67(5):915-21.

Effectiveness of acidic calcium sulfate with propionic and lactic acid and lactates as postprocessing dipping solutions to control Listeria monocytogenes on frankfurters with or without potassium lactate and stored vacuum packaged at 4.5 degrees C.

Source

Department of Animal Science, Texas A&M University, College Station, Texas 77843-2471, USA.

Abstract

The safety of ready-to-eat meat products such as frankfurters can be enhanced by treating with approved antimicrobial substances to control the growth of Listeria monocytogenes. We evaluated the effectiveness of acidic calcium sulfate with propionic and lactic acid, potassium lactate, or lactic acid postprocessing dipping solutions to control L. monocytogenes inoculated (ca. 10(8) CFU/ml) onto the surface of frankfurters with or without potassium lactate and stored in vacuum packages at 4.5 degrees C for up to 12 weeks. Two frankfurter formulations were manufactured without (control) or with potassium lactate (KL, 3.3% of a 60% [wt/wt] commercially available syrup). After cooking, chilling, and peeling, each batch was divided into inoculated (four strains of L. monocytogenes mixture) and noninoculated groups. Each group was treated with four different dips: (i) control (saline solution), (ii) acidic calcium sulfate with propionic and lactic acid (ACS, 1:2 water), (iii) KL, or (iv) lactic acid (LA, 3.4% of a 88% [wt/wt] commercially available syrup) for 30 s. Noninoculated frankfurters were periodically analyzed for pH, water activity, residual nitrite, and aerobic plate counts (APCs), and L. monocytogenes counts (modified Oxford medium) were determined on inoculated samples. Surface APC counts remained at or near the lower limit of detection (<2 log CFU per frank) on franks with or without KL and treated with ACS or LA throughout 12 weeks at 4.5 degrees C. L. monoctogenes counts remained at the minimum level of detection on all franks treated with the ACS dip, which indicated a residual bactericidal effect when L. monocytogenes populations were monitored over 12 weeks. L. monocytogenes numbers were also reduced, but not to the same degree in franks made without or with KL and treated with LA. These results revealed the effectiveness of ACS (bactericidal effect) or LA (bacteriostatic effect) as postprocessing dipping solutions to inhibit or control the growth of L. monocytogenes on vacuum-packaged frankfurters stored at 4.5 degrees C for up to 12 weeks. 

Effect of ACS on pH and water ativity. The water activity of all pie

formulations at all sampling times was

0.97-0.98. The pH of pies containing no

ACS was 6.0 on day 0 and remained

stable at this level throughout storage.

The pH of pies containing 1.5% ACS on

day 0 was 5.3 and declined to 4.9 by day

8. For pies containing 2.1% ACS, pH

values of 4.6 and 4.7 were observed on

days 0 and 8, respectively.

 

 

 

 

 

Validation of Acidified Calcium Sulfate for Control of Listeria monocytogenes, Staphylococcus aureus, and Salmonella serotype Enteritidis in Shelf-Stable Pumpkin Pies

 

Effect of ACS on pH and water

activity. The water activity of all pie

formulations at all sampling times was

0.97-0.98. The pH of pies containing no

ACS was 6.0 on day 0 and remained

stable at this level throughout storage.

The pH of pies containing 1.5% ACS on

day 0 was 5.3 and declined to 4.9 by day

8. For pies containing 2.1% ACS, pH

values of 4.6 and 4.7 were observed on

days 0 and 8, respectively.

 

 

 

 

Sensory evaluation. All panelists identified the type of pie as pumpkin

and rated the appearance as excellent. Taste was rated as very good by

five panelists and as average by one panelist. All subjects indicated

they would purchase the pie for a holiday dinner. In addition, Brian

Strouts, Head of Experimental Baking with the American Institute of

Baking (AIB) evaluated the pies formulated with 1.5% ACS for

commercial salability. Following subjective taste testing, Mr. Strouts

indicated the pie tasted less acidic than other shelf stable pumpkin pies

currently selling well in the market place.

 

Acidic calcium sulfate, Freezing, Thermal inactivation

* Corresponding author

Phone No. 770-228-7284

Fax No. 770-229-3216

E-mail address: mdoyle@uga.edu

 

ABSTRACT

Undercooked ground beef is a leading vehicle for acquiring Escherichia coli O157:H7 infections through consumption of foods. Studies were done to determine the effect of freezing and the combined effect of freezing and addition of 20% acidic calcium sulfate and 10% lactic acid (ACS) on the thermal sensitivity of E. coli O157:H7 in ground beef. Five strains of E. coli O157:H7 were separately inoculated into ground beef and held at 5°C for up to 10 days or –20°C for up to 3 weeks, then heated at 57, 60, 62.8, 64.3 and 68.3°C to determine rates of thermal inactivation. Results revealed that D-values at equivalent temperatures of four of five E. coli O157:H7 strains were less in the previously frozen than refrigerated ground beef. Only one strain of E. coli O157:H7 was used to determine the effect of ACS in previously frozen or refrigerated ground beef on rates of thermal inactivation. The addition of ACS to ground beef at a ratio of 20 ml per kg increased the thermal sensitivity of E. coli O157:H7 in both previously frozen and refrigerated ground beef, with greatest rates of inactivation occurring in previously frozen ground beef containing ACS. Reducing the ACS concentration by half increased the sensitivity of E. coli O157:H7 in ground beef to heat treatment regardless of whether the beef was previously refrigerated or frozen. D-values at 57, 60, 62.8, and 64.3°C obtained for E. coli O157:H7 in frozen ground beef containing ACS were significantly (P<0.05) less at equivalent heating temperatures than those obtained from previously frozen ground beef with no ACS added. Results revealed that the addition of ACS to ground beef, whether frozen or refrigerated can have a substantial effect on reducing the temperature or time required to kill E. coli O157:H7 during heating.

Escherichia coli O157:H7, first identified as a human pathogen in 1982, has emerged as a major cause of both sporadic cases and outbreaks of bloody diarrhea throughout much of the world

(13). Most outbreaks of E. coli O157:H7 infection are foodborne of which foods of bovine origin have been identified as the principal vehicle (13,19, 20). The low infectious dose and high degree of virulence of E. coli O157:H7 make this pathogen of particular concern (19).

The objectives of this study were: (1) to compare the rates of thermal inactivation in ground beef of several E. coli O157:H7 isolates obtained from ground beef at different periods of time to determine if unusual heat resistance occurs among these isolates; (2) to determine whether freezing increases the susceptibility of cells of E. coli O157:H7 to thermal inactivation; and (3) to evaluate the potential value of a mixture of acidic calcium sulfate and lactic acid (ACS) and freezing for increasing the thermal sensitivity of E. coli O157:H7 in ground beef.

MATERIALS AND METHODS

Bacteria used for evaluation. All E. coli O157:H7 strains were originally isolated from ground beef and included strain 401 (isolated March 1999), 419 (isolated May 1999), 431 (isolated January 2000), OH1395 (isolated May 1994) and E1993 (isolated March 1993). Two successive 24-h culture transfers were made for each isolate before the culture was used as an inoculum for each trial. Bacteria were grown to the late stationary phase in 10 ml of brain heart infusion broth at 37°C for 18 h with agitation (100 rpm). Bacteria were sedimented by centrifugation at 4,000 x g for 20 min and washed in 0.1 M phosphate buffer, pH 7.2, with 0.85% NaCl (PBS) for three times by the same method. Sedimented bacteria were suspended in PBS and adjusted to an OD reading of 0.5 at 630 nm (ca. 10^{8 CFU/ml). Actual E. coli O157:H7 cell counts were confirmed by enumeration on tryptic soy agar after incubation at 37°C for 24 h.}

Inoculation of ground beef. Treated ground beef was prepared for Trial 1 by adding 4.5 kg of ground beef containing 24% fat, 90.8 ml of 10% lactic acid, 20% acidic calcium sulfate (ACS,

Safe_{20TM Brand Ground Beef Additive, Mionix Co., Roseville, CA) and for Trial 2 by reducing the concentration of ACS to 5% lactic acid and 10% acid calcium sulfate (half dosage), while mixing in a Hobart ribbon mixer (Hobart Corporation, Troy, Ohio) for 3.5 min at 5°C. Untreated ground beef was prepared under similar conditions but sterilized PBS was used instead of ACS. ACS was added during the final one minute of mixing. The ground beef was then ground through a 15-mm (5/8 inch) plate for three times for uniform distribution of the additive. Washed cells of E. coli O157:H7 at a ratio of 1 ml of 108 CFU per 100 g of ground beef was added into ground beef and mixed by massaging the meat with gloved hands for 2 min under a laminar floor hood. After mixing, ca. 30-g portions of the inoculated ground beef preparation were added to 12 to 14 Whirl-Pak (120-g) bags and held at either 5°C or -20°C prior to use in thermal inactivation trials. ACS-treated and untreated ground beef held at 5°C were used within 10 days following inoculation, whereas ACS-treated and untreated ground beef held at –20°C were used within 3 weeks.}

Thermal inactivation. One-gram portions of refrigerated treated or untreated (control) ground beef samples were weighed and lightly packed in a laminar hood into each of 24 Pyrex test tubes (10 x 75 mm) capped with rubber stoppers. Frozen ground beef samples were thawed at 21°C in a laminar flow hood for 20 to 30 min, then 1-g portions were lightly packed into test tubes as described above. Temperature was monitored by thermocouples placed in the center of several meat samples. All tubes were submerged in water in a circulating water bath (Model 1265PC, VWR Scientific, Cornelius, OR) pre-adjusted to the appropriate temperature (2°C greater than the desired temperature of the study). Once the ground beef reached the desired temperature (57, 60, 62.8, 64.3 or 68.3°C), two tubes were immediately removed and cooled in iced water (3°C). E. coli O157:H7 counts in these samples were the initial number reported at zero-time. Duplicate samples were taken at appropriate time intervals and enumerated for E. coli O157:H7. Duplicate tests were done for each

temperature treatment. Sampling times for refrigerated ground beef included: 0, 5, 10, 15 and 20 min at 57°C; 0, 2, 5, 10, and 15 min at 60°C; 0, 1, 3, 5, 7, and 9 min at 62.8°C; 0, 0.5, 0.75, 1, and 1.25 min at 64.3°C; and 0, 0.67, 1, 2, and 5 min at 68.3°C. Sampling times for frozen ground beef included: 0, 1, 3, 5, 10 and 15 min at 57°C; 0, 0.5, 1, 2, 5 and 10 min at 60°C; 0, 0.17, 0.33, 0.5, 1 and 1.5 min at 62.8°C; 0, 1.7, 0.33, 0.5, 0.67 and 1 min at 64.3°C; 0, 0.17, 0.33, 0.5, 0.67, 0.83 and 1 min at 68.3°C.

 

Enumeration of E. coli O157:H7. Following heat treatment and cooling, the ground beef was transferred to 9 ml of 0.1% peptone water. Using a sterilized inoculation loop, the sample was macerated and 1 ml was serially (1:10) diluted in 0.1% peptone to 10-3. A 0.1-ml portion from each dilution was plated in duplicate on tryptic soy agar (Becton Dickinson, Sparks, MD) and Rainbow agar O157 plates (Biolog Inc., Hayward, CA). The plates were incubated at 37°C for 24 h and colonies were enumerated. Five colonies from TSA plates with the highest dilution having colonies were randomly selected and confirmed as O157 by E. coli O157 latex agglutination assay (Unipath, Oxoid Division, Ogdensburg, N.Y.). E. coli O157:H7 counts were determined based on the portion of O157-confirmed colonies from TSA plates at the appropriate dilution. Black colonies typical of E. coli O157:H7 on Rainbow agar plates with the highest dilution were randomly selected and confirmed as O157 by the E. coli O157 latex agglutination assay. Without exception, all black colonies on Rainbow agar were E. coli O157:H7; hence all black colonies on the medium were counted as E. coli O157:H7.

Statistical analysis. Least square (LS) means of D-values of E. coli O157 in ground beef patties at the different temperatures with different treatments were determined using the general linear model of the Statistical Analysis System Procedure (SAS Institute, Cary, NC).

RESULTS

Escherichia coli O157:H7 counts obtained on TSA were very similar to results obtained from Rainbow agar, with counts on TSA being slightly higher. Hence, E. coli O157:H7 counts obtained on TSA were used to determine D-values. D-values of the five ground beef strains of E. coli O157:H7 that were isolated from products of different ground beef processors at different periods of time (between 1993 and 2000) were approximately the same when determined in previously frozen patties, and were similar for 4 of the 5 strains when determined in previously refrigerated ground beef (Table 1). The exception was E. coli O157:H7 strain 401 that had considerably higher D-values at equivalent heating temperatures in previously refrigerated, but not previously frozen, ground beef.

Comparing D-values of E. coli O157:H7 in previously frozen ground beef to those of the pathogens in previously refrigerated ground beef revealed that freezing injures E. coli O157:H7 cells sensitizing them to subsequent thermal inactivation. However, statistical analysis did not reveal a significant difference (P>0.05). Four of 5 strains were consistently more sensitive to heat following freezing in beef, whereas one strain, 419, was equally sensitive or slightly more resistant to thermal inactivation when previously frozen in beef than in previously refrigerated meat.

The addition of ACS (10% lactic acid and 20% acidic calcium sulfate) reduced the pH of the ground beef from 6.0 to 5.0, whereas the addition of only 10% lactic acid did not noticeably change the pH of ground beef. Results of D-values of E. coli O157:H7 in ground beef with or without ACS and previously held at refrigeration temperature revealed that the addition of ACS consistently reduced the time required for thermal inactivation of the pathogen (Table 2). Similarly, the D-values of E. coli O157:H7 in ACS-treated frozen ground beef were considerably less than those determined for the control frozen ground beef not treated with ACS. Statistical analysis revealed inactivation of E. coli O157:H7 was significantly (P<0.05) greater in frozen ground beef treated with ACS than in

control (no ACS) frozen ground beef when heated at 57°C for 5 min, 60°C for 2 min and 62.8°C for 1 min.

When the ACS treatment of ground beef was reduced by one half, results revealed that E. coli O157:H7 was more rapidly inactivated at equivalent temperatures than occurred in the control ground beef (without treatment); however, not as rapidly as occurred when the higher concentration of ACS was used (Table 2). The D-values for E. coli O157:H7 in the one-half ACS concentration-treated ground beef were not statistically different (P>0.05) than those when the ground beef was not treated with ACS.

 

 

 

DISCUSSION

Depending on conditions, freezing ground beef may reduce E. coli O157:H7 cell numbers by 1 log10 CFU/g or not substantially at all (2, 9, 17). Rapidly freezing E. coli O157:H7-inoculated ground beef patties at -20°C and holding them at –20°C for up to 12 months resulted in an approximate reduction of 1.0 log10 CFU/g (2). Survival of individual E. coli O157:H7 strains did not differ significantly from each other or from an E. coli control strain (2).

Although results from some previous studies are conflicting, several studies have revealed that organic acids such as acetic, citric and lactic acid do not substantially reduce E. coli O157:H7 cell numbers in beef (1, 6), which may be explained by the exceptional acid tolerance of many strains of E. coli O157:H7 (5, 10, 12, 15). It has been determined that E. coli O157:H7 can tolerate acidic conditions in a variety of fermented and acidified meats such as during the processing of dry fermented sausage (10), in processed salami (7) and in acidified ground, roasted beef (1).

Bolton et al. (5) determined the potential value of individual and combined applications of some GRAS (generally recognized as safe) additives with freezing and pulsed-electric field (PEF)

treatments on reducing E. coli O157:H7 cell numbers in beef patties. Sequential application of 2% (v/v) lactic acid and freezing at –20°C for 2 h resulted in a decrease of approximately 6 log10 CFU cm-1 in E. coli O157:H7, but only on filter paper. Their results indicated that currently available methods for controlling E. coli O157:H7 in beef burgers during production are ineffective and that freezing does not provide a significant intervention strategy to reduce the risks of human infection with E. coli O157:H7 transmitted in contaminated beef burgers.

Although freezing or organic acid treatments of ground beef by themselves may not eliminate E. coli O157:H7 from beef patties, prior exposure to these conditions could sensitize E. coli O157:H7 to subsequent bactericidal treatments such as heating (3, 4, 8, 11, 14, 17, 18). Our results revealed that freezing E. coli O157:H7 in ground beef substantially increased the rate at which most strains of the pathogen are killed during heating. Furthermore, the addition of ACS (10% lactic acid and 20% acidic calcium sulfate) to ground beef significantly increases the rate of thermal inactivation of E. coli O157:H7, with greater rates of inactivation occurring when the ground beef is previously frozen than refrigerated. Reducing the ACS concentration in ground beef by one-half reduced the sensitivity of E. coli O157:H7 to thermal inactivation irrespective of whether the ground beef was previously frozen or refrigerated; however, rates of thermal inactivation were still greater than those in control (no ACS) ground beef. The combined effect of freezing and ACS addition to ground beef provides an increased margin of safety to cooking hamburgers.

 

 

 

 

 

 

              ADVANTAGES of “ RTE 01 “

Maintains antimicrobial environment after appliction

Customized application formulae

Consumable

Increases shelf life of: 
        raw material
           In-process material
           End product

Acidulent, pH modifier, with customizable pH

FDA Permitted as food additive “GRAS” (Generally Recognized As Safe)

Increases processing yields

Odorless, colorless, tasteless in many applications

Feed conversion (aids in conversion of complex carbohydrates)

Reduces need for addition of antibiotics to feeds

Taste enhancement

Selected formulae enhance nutritional attributes (calcium enrichment)

“Processing Aid” requiring no ingredient label changes

Methods of application: fogging, freezing, dipping, spraying or direct additive

Enhances flavor and texture

Saves retort energy and processing costs (change “D” value)

Provides a cooked food safety window by changing the “D” value

Not a lacrimating agent (its use doesn’t cause ones eyes to water)

NOAEL (No Adverse Effect Level) is greater than 5,000 mg/kg.

No dermal or ocular damage when 1.5 pH solution was tested.

Reduces food processing time when added 

Achieve Alternative #2 or #1 in a One-Step application.

Can either hand dip or have applied by automatic spray system

Prevents food borne pathogens from attaching to food(Salmonella, Escherichia coli, spp., Listeria monocytogenes, Campylobacter jejeuni, etc.)

 For further information
Click on our other page buttons
please call 719-265-9141
or e-mail to

Applications@ACSProductInfo.com

please contact us for a PDF file MSDS

 

 

MATERIAL SAFETY DATA SHEET

Ready To Eat Meat / RTE 01

 

 

PRODUCT NAME      Ready to Eat Meat / RTE 01   EMERGENCY NUMBER             800-424-9300         

1	HEALTH	HAZARD RATING   4=EXTREME 3=HIGH 2=MODERATE 1=SLIGHT 0=INSIGNIFICANT
0	FIRE
1	REACTIVITY
C	MINIMUM PERSONAL PROTECTION
A=GOGGLES  B=GOGGLES & GLOVES C=GOGGLES, GLOVES, & APRON

 

MSDS NUMBER       14026                      PRODUCT USE                         Acidulant                

 

VERSION NUMBER   1.9                           DOT HAZARD CLASS                                8             

 

ISSUE DATE:            03/28/03                 DOT SHIPPING NAME:             Corrosive liquid, Acidic,

                                                                                                                Inorganic, N.O.S.

 

REVISION DATE:       11/09/07                 UN NUMBER                            3265

 

PREPARED BY:        ACS Technology       PACKAGING GROUP                                II

 

MANUFACTURER     Hydrite Chemical Co. for

ACS Technology

                                5470 Wilson Rd.

                                COS, CO 8099

                                719-265-9141

 

ABBREVIATION KEY: NA= Not Applicable   NE = Not Established   ND = Not Determined

 

CHEMICAL INDENTITY                                    HAZARDOUS                                      CAS REG#                                                               

 

Water                                                                    No                                              7732-18-5                                               

 

Lactic Acid                                                            Yes                                               50-21-5

 

Acidic Calcium Sulfate                                         Yes                                                   NA                                                     

 

 

 

BOILING POINT: – 104ºC – 105ºC                        SPECIFIC GRAVITY: – (H₂O = 1.0) – 1..06 - 1.10           ODOR: – Odorless and slightly acidic

 

PHYSICAL STATE: - Liquid                                   Appearance – clear to slightly cloudy or opaque       pH: - <2.0

 

FREEZING POINT:  - 5ºC

 

 

Exposure to significant quantities of liquid and/or mist may cause irritation or burns to body tissue. Swallowing of large quantities may be fatal.  Harmful if undiluted Ready to Eat Meat / RTE 01 is inhaled.  Excessive heat (>100^OC)  may cause volatility.  Slightly water reactive.  Contains strong inorganic acid.  Long term exposure to undiluted Ready to Eat Meat / RTE 01

 

POTENTIAL HEALTH EFFECTS

 

Inhalation:  Inhalation of undiluted Ready to Eat Meat / RTE 01 may produces damaging effects  on the mucous membranes and upper respiratory tract. Symptoms may include irritation of the nose and throat.  May cause lung edema, a medical emergency.

 

Skin Contact: Corrosive. Symptoms of redness, pain, and burn can occur by skin contact with undiluted Ready to Eat Meat / RTE 01.

 

Ingestion: Ready to Eat Meat / RTE 01 is a food additive, however ingestion of undiluted ACS 100 may cause burns to the mouth, throat, and stomach.

 

Eye Contact: Contact with undiluted Ready to Eat Meat / RTE 01 may cause blurred vision, redness, pain & severe tissue burns. 

 

Chronic Exposure: Chronic exposure to mist of the undiluted Ready to Eat Meat / RTE 01 may increase risk of cancer.

 

Aggravation of Pre-existing Conditions: Persons with pre-existing skin disorders or eye problems or impaired respiratory function may be more susceptible to the effects of undiluted RTE 01.

 

 

Inhalation:  Remove to fresh air. If not breathing, give artificial respiration. If breathing is difficult, give oxygen. Get medical attention immediately.

 

Skin Contact: In case of contact, immediately flush skin with plenty of water for at least 15 minutes while removing contaminated clothing and shoes.  Wash clothing before reuse.

 

Ingestion: If swallowed, DO NOT INDUCE VOMITNG. Give large quantities of water. Never give anything by mouth to an unconscious person. Get medical attention immediately.

 

Eye Contact: Immediately flush eyes with plenty of water for at least 15 minutes, lifting lower and upper eyelids occasionally. Get medical attention immediately.

 

ACS TECHNOLOGY                                                       Page I of 3      MSDS I4033 – Ready to Eat Meat / RTE 01

 

 

 

Fire: Concentrated material is a strong dehydrating agent. Do not store around unapproved chemicals (see Section 10). 

 

Explosion: A mild exothermic reaction may occur  when undiluted Ready to Eat Meat / RTE 01 is added to water. 

 

Fire Extinguishing Media: Dry chemical, foam or carbon dioxide.  Water spray may be used to keep fire exposed containers cool.

 

Special Information: In the event of a fire, wear full protective clothing and NIOSH-approved self-contained breathing apparatus with full face piece operated in the pressure demand or other positive pressure mode. Structural firefighter's clothing is ineffective for fires involving this material. Stay away from sealed containers.

 

 

 

Ventilate area of leak or spill. Wear appropriate personal protective equipment. Isolate hazard area. Keep unnecessary and unprotected personnel from entering. Contain and recover liquid when possible. Neutralize with alkaline material (soda ash, lime), then absorb with an inert material (e.g., vermiculite, dry sand, earth), and place in a chemical waste container. Do not use combustible materials, such as saw dust. Do not flush to sewer. US regulations (CERCLA) require reporting spills and releases to soil, water, and air in excess of reportable quantities. The toll free number for the US Coast Guard National Response Center is 800-424-8802.

 

 

Store  in well ventilated storage area.  Protect from physical damage. Keep  away from incompatible materials. When diluting, always add Ready to Eat Meat / RTE 01 to water; never add water to undiluted Ready to Eat Meat / RTE 01.  

 

 

Airborne Exposure Limits:

For  undiluted Ready to Eat Meat / RTE 01.

-OSHA Permissible Exposure Unit (PEL): 1mg/m3 (TWA)

-ACGIH Threshold Unit Value (TLV): 1 mg/m3 (TWA), 3 mg/m3 (STEL),  A2 - suspected human carcinogen for undiluted ACS 50 contained in strong inorganic acid mists.

 

Skin Protection: Wear impervious protective clothing, including boots, gloves, lab coat, apron or coveralls, as appropriate, to prevent skin contact.

 

Eye Protection: Use chemical safety goggles and/or a full face shield where splashing is possible. Maintain eye wash fountain and quick-drench

facilities in work area.

 

 

Stability: Stable under ordinary conditions of use and storage.

 

Hazardous Decomposition Products: Reacts with carbonates to generate carbon dioxide gas, and with cyanides and sulfides to form poisonous hydrogen cyanide and hydrogen sulfide respectively.

 

Hazardous Polymerization: Will not occur.

 

Incompatibilities: Potassium chlorate, potassium perchlorate, potassium permanganate, sodium, lithium, bases, organic material, halogens, metal acetyl ides, oxides and hydrides, metals (yields hydrogen gas), strong oxidizing and reducing agents and many other reactive substances.

 

Conditions to Avoid:  Excessive Heat (>100^OC) and incompatibles.

 

 

Toxicological Data: Oral rat LD₅₀: 2140 mg/kg; inhalation rat LC₅₀: 510 mg/m3/2H; standard Draize, eye rabbit, 250 µg (severe); investigated as a tumorigen, mutagen, reproductive effector (0.1N solution).

 

Carcinogenicity: Cancer Status: The International Agency for Research on Cancer (IARC) has classified "strong inorganic acid mists" as a known human carcinogen, (IARC category 1).

 

 

Environmental Fate: When released into the soil, this undiluted RTE 01 may leach into groundwater. When released into the air, this material may be removed from the atmosphere to a moderate extent by wet deposition. When released into the air, this material may be removed from the atmosphere to a moderate extent by dry deposition.

Environmental Toxicity: This undiluted Ready to Eat Meat / RTE 01 may be toxic to aquatic life.

 

 

ACS TECHNOLOGY                                                       Page 2 of 3     MSDS I4033 – Ready to Eat Meat / RTE 01

 

 

 

Chemical waste generators must determine whether a discarded chemical is classified as a hazardous waste. US EPA guidelines for the classification determination are listed in 40 CFR Parts 261.3. Additionally, waste generators must consult state and local hazardous waste regulations to ensure complete and accurate classification.

RCRA P-Series: None listed.

RCRA U-Series: None listed.

 

 

Shipping Name:                      Corrosive liquid, Acidic, Inorganic, N.O.S (ACIDIC CALCIUM SULFATE)

Hazard Class:                          8

UN Number:                            UN3265

Packing Group:                      II

 

 

TSCA

CAS# 7664-93-9 is listed on the TSCA inventory.

Health & Safety Reporting List

None of the chemicals are on the Health & Safety Reporting List.

Chemical Test Rules

None of the chemicals in this product are under a Chemical Test Rule.

Section 12b

None of the chemicals are listed under TSCA Section 12b.

TSCA Significant New Use Rule

None of the chemicals in this material have a SNUR under TSCA.

 

SARA

Section 313

RTE 01 may contain sulfuric acid (CAS# 7664-93-9, 95 98 0%) and lactic acid (CAS# 50-21-5), which is subject to the reporting requirements of Section 313 of SARA Title III and 40 CFR Part 373.

Clean Air Act:

This material does not contain any hazardous air pollutants. This material does not contain any Class 1 Ozone depletors. This material does not contain any Class 2 Ozone depletors.

Clean Water Act:

CAS# 7664-93-9 is listed as a Hazardous Substance under the CWA. None of the chemicals in this product are listed as Priority Pollutants under the CWA. None of the chemicals in this product are listed as Toxic Pollutants under the CWA.

OSHA:

None of the chemicals in this product are considered highly hazardous by OSHA.

STATE

CAS# 7664-93-9 and (CAS# 50-21-5), can be found on the following state right to know lists: California, New Jersey, Florida, Pennsylvania, Minnesota, and Massachusetts.

California No Significant Risk Level: None of the chemicals in this product are listed. European/International Regulations

European Labeling in Accordance with EC Directives

Hazard Symbols:

C

 

 

MSDS Creation Date: 6/20/2005

Revision #3 Date: 6/20/2006

The information above is believed to be accurate and represents the best information currently available to us. However, we make no warranty of merchantability or any other warranty, express or implied, with respect to such information, and we assume no liability resulting from its use. Users should make their own investigations to determine the suitability of the information for their particular purposes. In no event shall ACS Technology be liable for any claims, losses, or damages of any third party or for lost profits or any special, indirect, incidental, consequential or exemplary damages, howsoever arising, even if ASC Technology has been advised of the possibility of such damages

 

 

 

 

 

 

 

 

 

 

 

ACS TECHNOLOGY                                                       Page 3 of 3     MSDS I4033 – Ready to Eat Meat / RTE 01

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