Maintaining food safety in meat processing starts at a slaughterhouse and continues until the final packaging ( raw or cooked meat ). At each stage of the procedure ( the whole body, halves, quarters, basic pieces, other pieces, ready-made cuts, and cooked products ) UVC and ozone technology can be used efficiently for reducing micro-organisms which jeopardize the product quality, its shelf life, and general consumer safety.
Ozone is an extraordinarily efficient anti-microbe agent which kills all the known pathogens, including E. coli, Listeria, Salmonella, Campylobacter, Bacillus, and Norovirus. Ozone will not affect the organoleptic properties of meat. It can be used as an additional point of intervention in HACCP plan, or it can be used instead of one or more traditional chemical or thermal procedures.
Application of ozone and UVC solutions in meat industry:
- Pork halves
- Chicken bodies
- Sausages and other products
- Moving lines
- Foils and packaging
- Ripening facilities
- White rooms
- Warehouses
- Production lines
- Slicers
- Cooling units
- Plant sanitization
Advantages of the process:
- Efficient sanitization of raw meat
- Efficient disinfection after slaughtering
- Flexible application modes
- No influence on organoleptic quality of products
- Extends shelf life
- Destroys surface bio-film
- Safe for the employees
- No hazardous waste treatment required
- Approved by USDA, FDA, EPA and USDA- Organic