Meat & Poultry -- December 2013 - 38

Best Practices
in Brine Chiller
Disinfection

Food Safety

MIRRORING

Come see us at IPPE
booth #7451

USDA
INSPECTION

Featuring BioIonix's
exclusive online
disinfection efcacy
estimate.

BY BeRNARD SHIRe

▪

meatpoultry@sosland.com

Never
again guess
whether your brine has
proper microbial control.

F

or a long time, a simple question

But the question remains: Why

▪

Proven to be highly consistent
with lab results obtained a day
or more later.

about government food-safety ef-

does USDA inspect plants every day,

forts has been asked: Why is the US

or at least require plants to be available

▪

With continuous QA/FSMA
operating data recording.

Dept. of Agriculture's Food Safe-

for inspection every day they're oper-

ty and Inspection Service so much

ating, while years can pass between

tougher than inspection by the Food

inspections of FDA-regulated plants?

and Drug Administration, which has

Again, the answer has come down to

food-safety authority over most non-

the number of inspectors, the money

meat food? There are a lot of possible

to be spent on the job and the require-

answers to the question, but the reason

ments of the regulations themselves,
which differ a great deal between the

ey and employees at the FSIS, com-

two agencies. But one of the themes of

With these major benets:

▪
▪

Effective and consistent
disinfection.
No disinfection chemical
costs or dosing headaches.

▪

Not affected by brine color
or turbidity.

always seems to come down to mon-

▪

Longer brine use...weeks
or more.

pared to its counterpart at the Dept.

▪

Compact system, easy to
retrot.

One of the goals of the Food Safe-

of Health and Human Services.
ty Modernization Act (FSMA) is

How we do it:

to make the FDA's food inspection

▪

Breakthrough patented
catalytic process.

▪

Powerful SuperOxidants™
generated from the brine itself.

▪

Disinfection strength
automatically adjusts for
changing organic load.

tougher than it's been in the past, and
agency officials say that process began even before FSMA became law.
They claim there are more warning
letters being issued to company violators, more inspection reports given to

Why does USDA
inspect plants
every day,
while years can
pass between
inspections of
FDA-regulated
plants?

processors, based for the most part on
®

BioIonix, Inc.
608-838-0300
info@bioionix.com

www.bioionix.com
38

the FSMA is to make the FDA more

what the agency's had to operate with

"USDA-like" in its approach to food

in the past: its good manufacturing

safety and inspection of processing

practices regulations regarding pest

and manufacturing facilities.

and sanitation control, and other basics of food safety.

* Meat&Poultry * December 2013 * www.MeatPoultry.com

The implementation of a HACCP
food-safety process system, adopted
http://www.bioionix.com http://www.MeatPoultry.com
Meat & Poultry -- December 2013

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