HB2 Bromine Precursor – A New Antimicrobial Intervention
Controlled lab tests have shown that hypobromous acid (generated from Enviro Tech’s liquid HB2 precursor) is effective in reducing E. coli O157:H7 and other problem pathogens by as much as 99.959% in a one-minute period and up to 99.999% over five minutes.This compares favorably with other popular antimicrobial interventions in current use.
HB2 offers specific advantages over other sources of hypobromous acid in cost, ease of application and safety.
This all-liquid source of hypobromous acid offers significant advantages over the other source of hypobromous acid, DBDMH.
Enviro Tech received FDA FCN (Food Contact Notification) 000944 for use of hybobromous acid from HB2 and has received GRAS (Generally Regarded As Safe) notification for use in meat plants. It is listed in 7120.1 R2 and may be used as intervention on red meat and poultry in USDA-inspected plants.
Efficacy testing of HB2 against E. coli 0157:H7 in the presence of organic contamination (5% Fetal Bovine Serum), 1 and 5 minute contact times.
HB2 competes favorably with chlorine, peracetic acid (PAA) and acidified sodium chlorite (ASC) both in cost and in its technical effect on E. coli O157:H7 and other problem pathogens such as Listeria, Salmonella and Campylobacter.
Hypobromous acid is a high-efficacy, low-cost antimicrobial intervention approved for use on all beef, pork and lamb.
Properties and Attributes:
- Hypobromous acid from HB2 is a broad-spectrum antimicrobial
- Comparable in efficacy to other antimicrobials in current use
- Superior efficacy over chlorine
- Significant advantages over DBDMH for HOBr generation
- Has a more lasting effect than PAA
- Liquid chemistry – activates easily and instantaneously on site
- Neutral pH (6.5 – 7.5) after activation
- The activation process is readily automated
- Improved employee safety due to lower product exposure
- No persistent residuals
- No chlorine or chlorine by-products
- Approved for use in red meat operations under 7120.1 R2
Hypobromous acid from HB2 is applied at a maximum of 300 parts per million for red meat and a maximum of 200 parts per million for poultry.
With hypobromous acid, pathogen reduction is quick enough for use in portion-cut or grind operations where whole muscle meat or trimmings can move rapidly through the process. Hypobromous acid is a very functional product for use with antimicrobial spray units since it offers a quick-kill of problem pathogens, is non-corrosive and leaves no odor or flavor profile on high-value, portion-cut product. Hypobromous acid helps further processors to comply with their E. coli intervention requirement under FSIS Notice 05-09. Hypobromous acid generated from HB2 is a processing aid and requires no label declaration.
For Further Reading: HB2 Basics & Chemistry, a white paper from Enviro Tech
HB2 Basics & Chemistry
HBr + NaOCl HOBr + NaCl
HB2 (liquid) = hydrogen bromide precursor + bleach hypobromous acid + salt
Summary of the Technology:
HB2 is an FDA approved antimicrobial for use on meat and poultry carcasses to reduce microbial load and cross-contamination. HB2 is approved for direct and indirect use on whole carcasses, parts, organs, and trim without a potable water rinse (FCN #944). HB2 is a simple two part system based on a hydrogen bromide precursor and sodium hypochlorite bleach. The activated solution contains no chlorine or chlorine by-products. HB2 offers an effective, safe, and easy-to-use antimicrobial for the meat and poultry industry.
Features and Benefits:
- Broad spectrum efficacy against pathogenic and spoilage-associated microorganisms.
- Excellent solubility (30,000 ppm as Bromine) across a wide range of water temperatures
- Highly soluble in fat (98%)
- Neutral pH (6.5 – 7.5)
- Efficacy not affected by high pH conditions
- Low odor
- Low corrosivity
- Superior efficacy over chlorine
- No chlorine or chlorine by-products
- HB2 precursor has shelf life two years
- Solutions older than one day can be regenerated by adding more bleach to pH 6.5-7.5
This graph shows the results of a study comparing the efficacy of HB2, peracetic acid (PAA), and solid bromine (DBDMH) against E. Coli O157:H7 after 30 seconds contact time. This study was designed to replicate the short contact times found in a spray cabinet at a production facility. The meat was inoculated with log 107 E. Coli O157:H7 and treated with one of the three chemical interventions. The results are reported as compared to a control group water wash.
Cost Comparison with Popular Technologies
| Equipment Installation | Operation and Maintenance |
Chemical Costs | |
|---|---|---|---|
| HB2 | $ | $ | $ |
| Peracetic Acid | $$ | $ | $$$ |
| Lactic Acid | $ | $ | $$$$ |
| Chlorine Dioxide | $$$ | $$$ | $$ |
| DBDMH | $$$$ | $$$ | $$$ |
Explanation of Bromamines vs. Chloramines:
In the presence of ammonia and/or nitrogen-based organics, hypobromous acid forms bromamines, and hypochlorous acid forms chloramines. The chloramines are 60-100 times less effective than the “free” hypochlorous acid (HOCl). However, bromamines (OBr-) are only 1 magnitude less effective than hypobromous acid (HOBr). The following graph represent the relative efficacy differences between bromamines and chloramines, as reported by Nalepa.
