Sentry Sanitizer Prevents Brown Spots on Meat

J.M., North Texas

Meet Joe.

Over the last 20 years, he's worked in four different meat markets. And he's used products from five different chemical providers, all of them major players in the industry. He made an interesting comment to our Service Coordinator:

"It used to be that every morning, I would come in and find brown spots on the meat I had just cut the day before. Since we changed over to Sentry, I haven't seen brown spots."

When you do a good job of killing germs on your cutting equipment, you reduce the potential for cross-contamination. Your meat lasts longer. You throw less away. Your department sees profits rise. It's a small investment with great return potential.


Remember that there is a difference between something that is clean and something that is sanitized. Cleaning removes dirt. Sanitizing kills germs. Dirt can reduce the effectiveness of the sanitizer.

All items should be 100% clean before entering the sanitizing process -- even (and especially) the sink itself. A customer called a few weeks ago with concerns that their sanitizer readings were all over the map. When our technician arrived, he discovered a thin film of scum around the edge of the sanitizing sink. After cleaning the sink, readings fell back into the appropriate range.


Sentry (60033) and Quick San 10 (60199) are broad-spectrum disinfectants and food-contact surface quat ammonium sanitizers. They not only kills the bugs, but they keep germs from growing again for several hours. Bleach is often used as a sanitizer because it is cheap. As soon as the bleach dries, however, it loses its effectiveness as a sanitizer. The quat ammonium keeps your equipment germ-free for a longer period of time, boosting your overall profitability.

Small investment, great potential for return.

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