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PURE CLEAN BFE-The Bio Film Eliminator



 The solution to control the environment where salmonella, listeria, campylobacter, e-coli and other pathogens harbor and flourish by eliminating the "Bio Film".

PURE CLEAN BFE is a non-bacterial multi-enzymatic product specifically formulated to stop poultry odor at its source by elimination of the bacterial host environment. Degreases and emulsifies fats and oils and breaks down organic waste matter.


 Controls and eliminates tough Poultry, Pork, Beef, and Vegetable processing problems.






 The answer for decontamination of poultry products must address itself to the whole rather than the part. We must move to what is practical and feasible. What has been done in the lab in inspection procedures has been determined to be inadequate and unrealistic and just plain does not work. What is needed are "unseen sentinels" constantly and consistently on watch throughout the poultry process to ensure contamination-free products.

 We have treated symptoms and performed spot applications, but because these systems are not 100% accurate, organisms still get through and flourish. This results in re-contamination and reverses the work already done. As Dr. Edward T. Mallison (Extension Poultry Veterinarian, Virginia-Maryland), and others have so aptly pointed out in their works on the subject, we must strive to provide the processor with the most contamination-free produce available. This is where the Bio Film Elimination approach is necessary.



 In the limited studies completed, a bio-catalyst ( non-bacterial, multi-enzymatic product) has been used on the food stuffs and in the water of the egg layers in minute quantities to begin treating the chicken and its internal organs to remove biofilms and colonies of harmful bacteria in the bird’s intestinal tract.

 The formula has also been applied externally into the air to eliminate ammonia and to ensure that the proper conditions may be maintained for a healthier bird. In addition to treating the birds and their fecal matter, the product’s use treats rodents and beetles which controls the contamination caused by their unwanted presence. The eggs and incubators are washed with PURE CLEAN BFE and the hatchery’s air is humidified with the mixture to eliminate ammonia odor and to decontaminate the chick’s feces. You cannot expect to raise healthy and contaminate-free chicks in an environment where untreated fecal matter exists.

 During sexing, the employee’s gloves should be constantly dipped in a PURE CLEAN BFE solution to retard cross contamination. As the chicks grow, the air, feed and water should be routinely exposed to the PURE CLEAN BFE solution to control the environment where salmonella, listeria, campylobacter, e-Coli, and other pathogens flourish. It will continue to work throughout the chick’s life by eliminating the bacterial host environment primarily (the bio film).

 When the birds are ready for transport, the cages and trucks should be routinely washed with PURE CLEAN BFE and the poultry should receive a thorough fogging prior to loading the cages. This constant application continues to deal with the biofilms where the bacteria is constantly attempting to re-establish. The poultry delivered to the processing plant will have the lowest potential bacterial counts possible when the product is used throughout the poultry environment.

 Another point to address at this juncture concerns the chlorinated water that is used in feeding the chicks and maturing chickens. This chlorine lowers the chick’s resistance to diseases by poisoning its system. This also applies when used in the production of other meats and vegetables products.




 Caged poultry should be fogged and /or sprayed with a PURE CLEAN BFE solution while awaiting unloading, which reduces ammonia and offensive odors created by fan cooling of the birds. An alternative suggestion for the cleaning of fecal matter during uncaging and hanging of the birds is to run them through a "bird Jacuzzi" prior to stunning and bleeding. The scald bath will then have a lower amount of fecal matter. The birds should be thoroughly rinsed with the solution prior to and after picking and evisceration. The cavities should also be rinsed thoroughly with the solution. Any visible or unseen fecal matter left on the carcasses or in the cecal will be under the control of the residual PURE CLEAN BFE, both internally and externally.

 As the birds reach the chill bath, they should receive another rinse with the product to further reduce the biofilm and any contaminants which have survived to this point. Then the carcasses will enter the chill bath which will also contain a PURE CLEAN BFE solution that will absorb into their tissues. This is applicable to chicken parts as well as whole carcasses. The chill or freezing will not affect the PURE CLEAN BFE product because temperatures of 40 deg. F or below cause the enzymes to become dormant. After defrosting, or once the temperature exceeds 40 deg. F., the enzymes again flourish and continue to remove the host environment (bio film) of the few surviving bacteria. The shelf life of the poultry is extended and odor created by bacteria is removed because the bacterial host environment is being destroyed throughout the entire process. PURE CLEAN BFE is destroyed during cooking.




 We have arrived at this method by very carefully considering our results from overcoming grease, oils, fats, e. Coli, salmonella, campylobacter, listeria, etc. found in the effluent of processing plants, PURE ONE BFE is a superb cleaner of poultry processing equipment, floors, walls and drain lines. It will continue to attack bio film and bacteria on any surface until it is removed with clean water. The accumulation of the product in the wastewater system will greatly enhance the ponds and the waterway they spill into. PURE CLEAN BFE will continue to flourish as long as it has contaminants to react with, and it will continue to provide water and carbon dioxide until there is no longer a host environment (bio film) for the bacteria to harbor. The failure of disinfectants and contamination in the entire process of production and processing in the poultry industry is caused by the lack of effectiveness in removing the bio films in which pathogens thrive. Although the food industry has known about biofilm for years, the role in contamination it plays has only recently been recognized and the real danger emphasized. Biofilms consist of a matrix of bacteria, polysaccharides, extra-cellular components, lipids and environmental contaminants which cling to the surface by bacterial adhesion substances. These films cannot be penetrated by traditional water-based cleaners and sanitizers such as caustics, bleach or quats. Although the surface may be tested as free of bacteria, listeria, E Coli, etc., other types of bacteria may still thrive within the biofilm. These bacterial may remain viable and re-emerge to spread throughout the processing plant when given favorable conditions. The following is an excerpt from The Federal Veterinarian:


September, 1991

 "THE SANITARIAN’S NIGHTMARE COMES TRUE": Our understanding of the mechanism of cross contamination has taken a giant leap forward since it was first viewed in the light of the scanning electron microscope. In the past few years especially, scientists have been exploring the ecology of the "biofilm", a unique environment that the microbes generate for themselves enabling them to establish a beachhead on any surface and to resist all but the most intense assault by sanitizing agents. The following is what the experts have to say about the sanitarian’s nightmare come true.

 Biofilms are layers of bacterial that attach to inert surfaces and to one another with the help of a polysaccharide-like material which traps nutrients, microbes and viruses and enables the colonies to remain, thus presenting the constant possibility of viable cross contamination. The existence of biofilms has been known for nearly a half century, having become the bane of the maritime industry from the time the first hull floated on water long enough for the slime to begin to form.

 The moment a microbe lands on the surface, it attaches itself with the aid of filaments and tendrils, spiderleg - like appendages that reach out to grab hold of the cracks and crevices of even the stainless steel surface. Almost immediately, the organism begins to produce a polysaccharide-like material, a sticky substance that in a matter of hours will cement the bacteria’s position on the surface and act as a glue to which nutrient material will stick, along with other bacteria and even viruses. Within 24 hours, the bacterium is entrenched on the surface, clinging to it with the aid of numerous appendages and a tremendous amount of the polysaccharide material.

 In time, the biofilm builds upon itself, adding layer upon layer of polysaccharide material populated with pathogens - salmonella, listeria, Norwalk virus, e. Coli and any other microbes that may be in the neighborhood. The longer the organism is in contact with the surface, the more difficult it becomes to remove, said Dr. Edmund A Zottola, Professor of Food Sciences and Nutrition at the University of Minnesota, who has been studying biofilm for the past ten years.

 In time, the biofilm becomes like plaque, a tough, plastic skin that sometimes can be removed only by scrapping with a stainless steel scalpel. Cleaning the surface with a chemical sanitizer may result in the destruction of the top layers of biofilm, and a swab test will show the surface to be sterile. However, a firmly established layer of biofilm will have layers of organisms still viable on the surface and will be able, in time, to cause a foodborne illness problem. As the biofilm builds up, portions of it will be sheared off by the action of food or liquid passing over the surface. The shear force is greater than the adherence force in the topmost layers of the biofilm, so chunks of the polysaccharide cement with its microorganic population will topple into the product, thus causing a contamination problem.

The National Food Processors Association is conducting a two year test of biofilms in the food production environment. The findings so far are not terribly reassuring. NFPA microbiologist Bonnie J. Humm recently made public the results of tests she conducted on No. 4 stainless steel chips that were positioned for seven weeks on equipment in a food processing plant.

Despite the daily washing and sanitizing, the steel chips received as part of the equipment cleanup, and notwithstanding the negative findings of routine swab and Rodac tests, when aseptically returned to the laboratory land viewed under a scanning electron microscope (SEM), the test chips clearly showed the presence of bacteria in biofilms attached to the stainless steel. Even more startling, when the steel pieces were immersed in nutrient broth after sitting for eight months in a dry, sterile environment, there was an 85% recovery of bacteria. In tests of sanitizers - including hot water a 180 deg. F., chlorine at 20, 50 and 200 ppm, and iodine a 25 ppm - the bacteria on stainless steel chips survived even after immersion in the sanitizer for five minutes.

What all this means, said Ms. Humm, is that "perhaps when we are doing our swabs, especially on dried surfaces, even when we pick up negatives, we may not be giving ourselves a whole idea of what’s happening on these stainless steel surfaces".

Biofilms represent a whole new frontier of microbial investigation. "The adhesion event exerts profound effect on bacteria, in that it alters the physiological processes, their surface structures in relationship to the bulk fluid environment," said University of Calgary professor J. W. Costerto, whose work in aquatic ecosystems uncovered the existence of biofilms in the surgical setting.

Professor Zottola has called for more research on the subject. "Until research has been done in non-food systems in characterizing the forces involved in both the attachment and adherence of the biofilms, and the shear force necessary to remove these microbiological contamination in food systems from biofilms, we need to develop a better understanding of the forces involved in the adherence of microorganisms to food contact surfaces and the chemical and physical forces needed to remove, control or prevent the formation of biofilms."


PURE CLEAN BFE meat and vegetable wash has shown its ability to penetrate and remove biofilms from plastic, stainless steel, tiles, concrete, etc., as well as the surface layers of grease, oils and fats. PURE CLEAN BFE should be left on equipment continually to help in the reduction of environments that host bacterial reproduction.


PURE CLEAN BFE can be used on any surface not harmed by water. Comparable with most commercial cleaning systems (pressurized, mechanical, manual) and with fresh or saline water. Optimal water temperature is 90 deg. F or 37 deg. C, however, a range from 65 deg. F - 130 deg. F or 24 deg. C - 50 deg. C can be used effectively. Time requirement is prolonged somewhat for temperatures under 65 deg. F. Not recommended for used with steam. Keep from freezing.

PACKAGING: five gallons and 55 gallons

MSDS: Available

For More Information Please E-mail jwlj@earthlink.net
Copyright 1996 CompanyLongName
Last modified: April 20, 2006