Sucrose, Dried Lactobacillus plantarum fermentation product, Dried Lactobacillus brevis fermentation product, Dried Lactobacillus casei fermentation product, Dried Lactobacillus acidophilus fermentation product, Dried Propionibacterium freudenreichii fermentation product, Dried Saccharomyces cerevisiae fermentation product, Dried Asperillus oryzae fermentation product, Dried Trichoderma longibrachiatrum fermentation extract, Dried Bacillus subtlis fermentation extract, Dried Bacillus subtilis fermentation product, Dried Bacillus licheniformis fermentation product.

• Please use 3.5oz (100 grams) of SuperDFM-Steer per 1 ton of feed.
• Mix into milled feed or top dress the feed.
• Suitable for all ruminant animals such as calves, goats, sheep.

Stable for 2 years at room temperature when sealed. Stable for 5 years at cold storage.

Safety Data Sheet (SDS) Date of revision: August 23, 2018

 

1. Identification of the substance or mixture and of the supplier

a) GHS Product Identifier:

SuperDFM-Steer

b) Other means of identification Product UPC codes:

113.5g (0.25lbs) – 019962644856 227g (0.5lb) – 019962644757 454g (1lb) – 019962644658

c) Recommended use of the chemical and restrictions on use:

Beneficial microbial supplement for bovine feedlot cattle.

d) Supplier’s details (including name, address, phone number etc.)

Strong Microbials Inc: 3950 N. Holton St. Milwaukee, WI 53212, 1-844-696-4276

e) Emergency phone number:

1-414-364-6374

 

2. Hazard identification

a) GHS classification of the substance/mixture and any national or regional information:

CONTAINS NO HAZARDOUS COMPONENTS AS LISTED IN 29 CFR 1900.1000 OR OTHER PERTINENT SECTIONS OF OSHA REGULATIONS. PRODUCT IS GRAS FOR HUMAN CONSUMPTION 21CFR 184.1444 b) GHS label elements, including precautionary statements. (Hazard symbols may be provided as a graphical reproduction of the symbols in the black and white or the name of the symbol e.g. “flame”, “skull and crossbones”); N/A c) Other hazards which do not result in the classification (e.g. “dust explosion hazard”) or are not covered by the GHS. N/A 3. Composition/information on ingredients Substance a) Chemical identity; Lactobacillus casei fermentation product, Lactobacillus acidophilus fermentation product, Enterococcus faecium fermentation product, Propionibacterium freuderencii fermentation product, Aspergillus oryzae fermentation product, Bacillus subtilis fermentation product, Bacillus licheniformis fermentation product.

b) Common name, synonyms, etc.

Record Maker - Bovine

c) CAS number and other unique identifiers

N/A

d) Impurities and stabilizing additives which are themselves classified and which contribute to the classification of a substance.

Inert Carriers: sucrose Mixture The chemical identity and concentration or concentration ranges of all ingredients which are hazardous within the meaning of the GHS and are present above their cut-off levels. NOTE: For information on ingredients, the competent authority rules for CBI take priority over the rules for product identification. Active Ingredients: Lactobacillus casei fermentation product, Lactobacillus acidophilus fermentation product, Enterococcus faecium fermentation product, Propionibacterium freuderencii fermentation product, Aspergillus oryzae fermentation product, Bacillus subtilis fermentation product, Bacillus licheniformis fermentation product.

 

3. Composition/information on ingredients Substance

a) Chemical identity;

Lactobacillus plantarum, Lactobacillus casei,Lactobacillus acidophilus, Propionibacterium freudenreichii, Saccharomyces cerevisiae, Asperillus oryzae, Trichoderma longibrachiatrum extract, Bacillus subtilis, Bacillus subtilis extract, Dried Bacillus licheniformis.

 

b) Common name, synonyms, etc.

Record Maker Steer Health & Growth

c) CAS number and other unique identifiers

N/A

d) Impurities and stabilizing additives which are themselves classified and which contribute to the classification of a substance.

Inert Carriers: sucrose Mixture The chemical identity and concentration or concentration ranges of all ingredients which are hazardous within the meaning of the GHS and are present above their cut-off levels. NOTE: For information on ingredients, the competent authority rules for CBI take priority over the rules for product identification. Active Ingredients: Pediococcus acidilactici, Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus Plantarum, Lactobacillus reuteri, Saccharomyces cerevisiae, Bacillus subtilis, Bacillus licheniformis, Sucrose

 

4. First aid measures

 a) Description of necessary measures, subdivided according to the different routes of exposure, i.e. inhalation, skin and eye contact and ingestion;

Primary Route of Exposure: Inhalation – as dust. Skin – no hazard. Ingestion – no hazard.

b) Most important symptoms/effects, acute and delayed. Effects of Overexposure:

none

c) Indication of immediate medical attention and special treatment needed, if necessary. Emergency and First Aid Procedures:

Rinse mouth, skin flush eyes with water

 

5. Fire-fighting measures

a) Suitable (and unsuitable) extinguishing media.

Extinguishing Media: Water, Foam, Carbon Dioxide, Dry Chemical

b) Specific hazards arising from the chemical (e.g. nature of any hazardous combustion products). Unusual Fire and Explosion Hazard:

None Flammable limits in air (volume %): Upper: NA Lower: NA

c) Special protective equipment and precautions for fire-fighters. Special Fire Fighting Procedure:

None

 

6. Accidental release measures

a) Personal precautions, protective equipment and emergency procedures. Steps to be taken if material is released or spilled:

Ventilate area to prevent dust, sweep up material and place in closed container

b) Environmental precautions.

NA

c) Methods and materials for containment and cleaning up. Waste Disposal Method:

Consult local environmental authorities

 

7. Handling and storage

a) Precautions for safe handling. Respiratory Protection: Protective dust mask to avoid breathing dust Ventilation:

Local Exhaust: As needed for dust control Protective Gloves: Not Required Protective Equipment: Not Required

b) Conditions for safe storage, including any incompatibilities.

Store in a cool dry area. Keep container closed when not in use.

 

8. Exposure controls/personal protection

a) Control parameters e.g. occupational exposure limit values or biological limit values. Primary Route of Exposure:

Inhalation – as dust. Skin – no hazard. Ingestion – no hazard

b) Appropriate engineering controls.

N/A

c) Individual protection measures, such as personal protective equipment. Respiratory Protection: Protective dust mask to avoid breathing dust Ventilation: Local Exhaust: As needed for dust control Protective Gloves: Not Required Protective Equipment: Not Required

 

9. Physical and chemical properties

a) Appearance (physical state, color etc.);

Light tan powder

b) Odor;

No discernible odor

c) Odor threshold;

N/A

d) pH;

N/A

e) Melting point/freezing point;

N/A

f) Initial boiling point and boiling range;

N/A

g) Flash point;

N/A

h) Evaporation rate;

N/A

i) Flammability (solid, gas); Non-flammable (test method):

closed cup j) UppeN/Ar/lower flammability or explosive limits;

k) Vapor pressure;

N/A

l) Vapor density;

N/A

m) Relative density;

N/A

n) Solubility(ies);

Water soluble

o) Partition coefficient: n-octanol/water;

N/A

p) Auto-ignition temperature;

N/A

q) Decomposition temperature;

N/A

r) Viscosity.

N/A

 

10. Stability and reactivity

a) Reactivity;

N/A

b) Chemical stability;

Stable

c) Possibility of hazardous reactions;

N/A

d) Conditions to avoid (e.g. static discharge, shock or vibration);

Exposure of product to moisture, use dry.

e) Incompatible materials;

Chemical sanitizers

f) Hazardous decomposition products.

None

 

11. Toxicological information Concise but complete and comprehensible description of the various toxicological (health) effects and the available data used to identify those effects, including:

a) Information on the likely routes of exposure (inhalation, ingestion, skin and eye contact); Primary Route of Exposure:

Inhalation – as dust. Skin – no hazard. Ingestion – no hazard

b) Symptoms related to the physical, chemical and toxicological characteristics; Effects of Overexposure:

none

c) Delayed and immediate effects and also chronic effects from short and long term exposure;

None

d) Numerical measures of toxicity (such as acute toxicity estimates).

N/A

 

12. Ecological information

a) Ecotoxicity (aquatic and terrestrial, where available);

N/A

b) Persistence and degradability;

N/A

c) Bioaccumulative potential;

N/A

d) Mobility in the soil;

N/A

e) Other adverse effects.

N/A

 

13. Disposal information Waste Disposal Method:

Consult local environmental authorities

 

14. Transport information

a) UN number;

N/A

b) UN proper shipping name:

N/A

c) Transport hazard class(es);

This product does not contain any ingredients listed as an extremely hazardous substance (EHS) for emergency planning under section 301-303 and for Emergency Release Notification under section 304.

d) Packing group, if applicable

N/A

e) Environmental hazards (e.g.: Marine pollutant (Yes/No));

N/A

f) Transport in bulk (according to Annex II of MARPOL 73/78 and the IBC Code);

N/A

g) Special precautions which a user needs to be aware of, or needs to comply with, in connection with the transport or conveyance within or outside their premises.

None

 

15. Regulatory information

This product does not contain any ingredients listed as toxic chemical for Annual Release Reporting Requirements under section 313.

 

16. Other information including information on preparation and revision of the SDS

The information contained herein is based on data considered accurate, however, no warranty is expressed or implied regarding the accuracy of this data or the result to be obtained from the use thereof, Strong Microbials, Inc. assumes no responsibility for the personal injury or property damage to the vendee, users, or third parties caused by the material. Such vendees or users assume all risks associated with the use of the material.