Food Protection Trends - October 2008 - (Page 712)

Copyright© 2008, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 28, No. 10, Pages 712–722 Knife Sanitizing in Abattoirs: The Effectiveness of Current and Alternative Practices IAN EUSTACE,1* JOCELYN MIDGLEY,1 ALISON SMALL,1 IAN JENSON2 and JOHN SUMNER2 1 Food Science Australia, P.O. Box 3312, Tingalpa DC, QLD 4170, Australia; 2Meat & Livestock Australia, Locked Bag 991, North Sydney, NSW 2059, Australia; †Present address: Food Innovation Partners Pty. Ltd., Altona North,Victoria, Australia INTRODUCTION Since the 1960s, there have been regulatory requirements in many countries for the use of hot water at temperatures no less than 82°C (180°F) for disinfection of knives and other implements used during slaughter and dressing operations. All Australian red meat establishments have been required to have available, during processing, water at a minimum of 82°C for disinfection of tools. The water is required for knife sterilizers, sterilizers for carcass splitting saws, hock cutters, brisket shears and other large items, and for viscera tables. The premise for the requirement is that unless the knives and other implements are disinfected they become sources of microbiological contamination. Failure to maintain knife sterilizers at 82°C will lead to suspension of slaughter and dressing until this has been corrected. Recent amendments to guidelines, standards or regulations in several countries mean that regulators will consider alternatives to water at 82°C if these alternatives can be demonstrated to be at least as effective and reliable as brief contact with the 82°C water. The purpose of this review is to: 1. Consider the role of knives in contaminating meat during slaughter and dressing; SUMMARy For many years, regulations have required the use of water at temperatures no less than 82°C to disinfect knives used during slaughter and dressing. Because of recent amendments in several countries, regulators may now consider alternatives to water at 82°C if these alternatives can be demonstrated to be effective and reliable. In this review, the historical reasons for using 82°C water are traced and the new regulations and guidelines outlined. We describe the current industry practice for slaughter and dressing using knives and other tools, consider their role in contaminating meat, and, with reference to available microbiological data, assess current and alternative industry practices for knife disinfection. According to available evidence, the numbers of bacteria on knives in abattoirs are reduced by 1 to 2.5 log10 units by current rinsing and sanitizing procedures. Because there is no evidence that rinsed and sanitized tools are significant sources of carcass contamination, and scant evidence of a scientific basis for prescribing water at 82°C, it is concluded that a riskbased approach to sanitization of knives and equipment could be implemented. Combinations of lower water temperature and extended treatment times result in adequate disinfection, lower water and energy consumption, and lower health and safety risks. A peer-reviewed article *Author for correspondence: +61.7.3214.2117; Fax: +61.7.3214.2103 E-mail: Ian.Eustace@csiro.au 712 FOOD PROTECTION TRENDS | OCTOBER 2008

Table of Contents Feed for the Digital Edition of Food Protection Trends - October 2008

Food Protection Trends - October 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Employee Motivators for Following Food Safety Practices: Pivotal Role of Supervision Knife Sanitizing in Abattoirs: The Effectiveness of Current and Alternative Practices Call for Nominations – 2009 Secretary Call for Awards – IAFP 2009 New Members Updates Industry Products Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - October 2008

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