Meat&Poultry - January 2013 - 56

Breakthrough
Disinfection
POULTRY SAFETY
ability to identify
hazards and
For these applications:
Meat brine chillers.
Poultry chillers.
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Other poultry processing.
RTE disinfecting rinses.
Other process water.
How we do it:
Our exclusive patented
catalytic process.
Powerful SuperOxidants™
generated from the process
water itself.
Other benets:
Automated operation.
No expensive chemicals
to buy.
No chemical dosing
headaches.
No restrictive chemical
contracts.
Compact installation.
Exclusive real-time
disinfection efcacy
estimate.
To learn more, please contact:
reassessments
improve a
company’s
“HACCP
better prevent
foodborne
illness.”
Safeguarding products
Last month, the US Dept. of Agriculture’s
Food Safety and Inspection
Service announced companies producing
“comminuted” poultry, which
includes ground chicken and mechanically
separated chicken, must reassess
their Hazard Analysis and Critical
Control Points (HACCP) plans.
“HACCP reassessments improve a
company’s ability to identify hazards
and better prevent foodborne illness,”
said USDA Undersecretary for Food
Safety Dr. Elisabeth Hagen.
FSIS also plans to expand the Sal-
BioIonix, Inc.
4603 Triangle St.
McFarland, WI 53558
608-838-0300
info@bioionix.com
www.bioionix.com
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Booth #7648
monella verification sampling program
to include other raw comminuted
poultry products, in addition
to ground product; increase the sample
size for laboratory analysis to 325
grams from 25 grams to provide consistency
as FSIS moves toward analyzing
samples for Salmonella and Campylobacter;
plus conduct sampling to
determine the prevalence of Salmonella
in not-ready-to-eat comminuted poultry
products and use the results to develop
new performance standards for
those products, the National Chicken
Council says.
Ashley Peterson, Ph.D., NCC vice
president of scientifi c and regulatory
affairs, says pre-requisite programs are
56 • Meat&Poultry • January 2013 • www.MeatPoultry.com
continually developed, monitored and
updated by chicken-plant teams and
reviewed with USDA/FSIS personnel.
“These programs are adjuncts to
HACCP and Sanitation SOPs that
help reduce contamination and product
defects through production and
distribution,” she adds. “Such programs
outline key processes and steps
within the process that are monitored.
This ensures controls are in place, operating
within recommended parameters
and help to improve food safety
and product quality.”
Over the last decade, intervention
technologies and applications have
been widely adapted and introduced
into the slaughter and processing processes,
including approved antimicrobial
chemical rinses, dips and washes
to cut contamination within a process.
“These approved antimicrobials
offer an alternative to chlorine and
have demonstrated to be more effective
than chlorination when used at
key intervention steps in the process;
for example pre- and post-chill sprays/
dips; chiller, scalders, inside-outside
bird washes and rinses/dips in further
processing, to name a few,” Peterson
says. Off-line antimicrobial interventions
include peroxyacetic acid and
acid blends as a chlorine alternative.
http://www.bioionix.com
Meat&Poultry - January 2013

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