Meat + Poultry - April 2006 - 50

Carcasses

MICROBIAL MULTIPLE HURDLE INTERVENTIONS
PRE-HARVEST

Beef

HARVEST

PQA

MEAT&POULTRY

DISTRIBUTION

* Cold chain
management

* Cold carcass sanitizer
* Employee hygiene
-Hands
-Boots
-Equipment
* Conveyor sanitizer

* Fecal evaluator
* Scald & dehair
* Thermal
pasteurization

* Steam vac
* Organic acid

* Cold chain
management

* Employee hygiene
-Hands
-Boots
-Equipment
* Conveyor sanitizer

Setting up hurdles
Warren Mirtsching, vice president
of Q.A. and food safety at Swift &
Co., Greeley, Colo., says his company's approach to carcass handling
practices for pork and beef are part
of a multiple hurdle approach to processing, spanning from harvest to
distribution. Swift's program for beef
carcass handling includes a six-step
pasteurization process designed to
kill and prevent pathogens in its prodI

FABRICATION

* Steam vac
* Pre-evis wash
* Thermal org. acid
* Thermal
pasteurization
* Thermal org. acid

carcasses," he says. "We then go back
and adjust the refrigeration system and
see if there is a change."
Measuring and managing individual
carcasses is an emphasis the industry
didn't used to have, says Campbell.
"It used to be you'd look at lots from
different producers, but there wasn't a
real effort to measure everything. Now,
especially because we are owned by the
producers, they get constant feedback
on yield and quality issues as well as
the condition of the pigs when they arrive at the plant."
The goal of getting carcass feedback is for the plant to get pigs that
yield well and provide quality product without production issues, and to
let growers know more than just how
much their pigs were discounted.
"The whole feedback system is much
more sophisticated than it used to
be," says Campbell.

52

CHILLING

* Hide washing
* Hide sanitizer

BQA

Pork

SLAUGHTER

I April 2006 I

ucts. In handling pig carcasses, Swift
has adopted a four-step approach to
ensure the safety of the products.
(See chart above.)
The strategy has been developed
since the 1990s as part of the company's pathogen management initiative.
As technology has advanced, Swift has
applied it throughout the process flow,
starting with the live animal through
to the consumer. "You're dissecting
the process and applying the best technology,"
says Mirtsching.
For example, in the
beef hide-washing activity, "We are washing
the hides with water, and
then, we add a chemical
to kill the bacteria that
is on those hides and
reducing a percentage
amount of the bacteria
load that is coming into
our plant on the live
side. We don't control
the live, but we have got
to somehow minimize
Swift's Multiple Hurdle
Intervention Program
starts with hide washing.
Live animals are the source
of contamination, primarily
from the hide, and hide
washing reduces the
microbial load coming into
the plant.

www.MEATPOULTRY.com

* Cold chain
management
* Pallets/option
* Temperature
recorder/option

what load is coming into our plants."
Factors such as weather and the resulting mud or snow on a cow can
have a direct impact on the amount of
cleaning and sanitizing needed, says
Mirtsching. Today's hide washing and
sanitizing equipment and the accompanying solutions are able to adequately
clean the dirtiest of hides without slowing line speeds. The only significant
improvement in this area has been in

Photos courtesy of Swift & Co.


http://www.MEATPOULTRY.com

Meat + Poultry - April 2006

Table of Contents for the Digital Edition of Meat + Poultry - April 2006

Contents
Meat + Poultry - April 2006 - 1
Meat + Poultry - April 2006 - 2
Meat + Poultry - April 2006 - 3
Meat + Poultry - April 2006 - Contents
Meat + Poultry - April 2006 - 5
Meat + Poultry - April 2006 - 6
Meat + Poultry - April 2006 - 7
Meat + Poultry - April 2006 - 8
Meat + Poultry - April 2006 - 9
Meat + Poultry - April 2006 - 10
Meat + Poultry - April 2006 - 11
Meat + Poultry - April 2006 - 12
Meat + Poultry - April 2006 - 13
Meat + Poultry - April 2006 - 14
Meat + Poultry - April 2006 - 15
Meat + Poultry - April 2006 - 16
Meat + Poultry - April 2006 - 17
Meat + Poultry - April 2006 - 18
Meat + Poultry - April 2006 - 19
Meat + Poultry - April 2006 - 20
Meat + Poultry - April 2006 - 21
Meat + Poultry - April 2006 - 22
Meat + Poultry - April 2006 - 23
Meat + Poultry - April 2006 - 24
Meat + Poultry - April 2006 - 25
Meat + Poultry - April 2006 - 26
Meat + Poultry - April 2006 - 27
Meat + Poultry - April 2006 - 28
Meat + Poultry - April 2006 - 29
Meat + Poultry - April 2006 - 30
Meat + Poultry - April 2006 - 31
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Meat + Poultry - April 2006 - 33
Meat + Poultry - April 2006 - 34
Meat + Poultry - April 2006 - 35
Meat + Poultry - April 2006 - 36
Meat + Poultry - April 2006 - 37
Meat + Poultry - April 2006 - 38
Meat + Poultry - April 2006 - 39
Meat + Poultry - April 2006 - 40
Meat + Poultry - April 2006 - 41
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Meat + Poultry - April 2006 - 74
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http://digital.meatpoultry.com/sosland/mp/2003_12_01
http://digital.meatpoultry.com/sosland/mp/2003_10_01
https://www.nxtbookmedia.com