Meat Processing & Meat Products (Raw and RTE)
Meat processing requires continuous sanitation of the plant, equipment, and surfaces, as well as the meat products themselves. Poor or inadequate sanitation practices can contribute to reduced quality, increased spoilage and the potential of foodborne diseases.
Ozone disinfection can be applied at multiple points in meat processing:
- Carcass sanitation
- Direct contact meat sanitation at all cut points
- Post-lethality sanitation on RTE meat products
- Surface sanitation on food-contact and non-food-contact surfaces
- Process equipment, e.g. knives, cutters, saws and gloves
Maintaining food safety in meat processing begins in the slaughterhouse and continues through final packaging (raw or cooked). At every process stage (whole, halves, quarters, primals, subprimals, fabricated cuts and cooked products) ozone can be used efficiently and effectively to reduce microorganisms that threaten product quality, shelf life, and consumer safety. Ozone is an extremely effective antimicrobial that kills all known pathogens including E. coli, Listeria, Salmonella, Campylobacter, Bacillus and Norovirus.
- Effective raw meat sanitation
- Effective post-lethality disinfection
- Flexible application modes
- No impact on organoleptic quality of product
- Extends shelf life
- Destroys biofilm on surfaces
- Safe for workers
- No hazardous waste disposal
- USDA, FDA, EPA and USDA-Organic approved
Ozone is an approved food additive, so it can be simultaneously applied at any time during processing on the product and equipment. When sprayed on conveyors and automated cutting equipment during processing, ozone can eliminate biofilm and significantly reduce fats, oils and grease on all surfaces. This can reduce downtime for cleaning as well as provide further protection from cross-contamination in the processing line.
Ozone will not affect the organoleptic qualities of meat. It can be used as an additional point of intervention in the HACCP plan or it can be used in lieu of one or more traditional chemical or thermal processes.
Ozone compares favorably with traditional disinfectants used in meat processing. It has a broader spectrum of efficacy than chlorine, peroxyacetic acid, acidified sodium chlorite, hydrogen peroxide and quaternary ammonia. Unlike other disinfectants, ozone will penetrate and destroy biofilm. Biofilm is endemic to cutting surfaces and processing room surfaces, and must be eliminated for reliable product safety. Ozone leaves no harmful byproducts and requires no rinsing.
Applications in Meat Processing
Ozone can be adapted to any existing aqueous or gaseous configuration with minimal retrofit of water and power. Aqueous ozone can be utilized through sprayers, showers, or cascades and can be plumbed into a flume. Gaseous ozone can be applied into any confined storage location.