Meat&Poultry - March 2014 - 79

Best Practices
in Brine Chiller
Disinfection

B

roadening applications for exist-

and humans. The phages in Listex do

ing on-farm and in-plant food-

not affect "good" bacteria - but are

safety intervention technologies con-

lethal to only Listeria, which - despite

tinues to be constantly researched and

rigorous cleaning controls - can hide

tested by industry, technology sup-

in the nooks and crannies of process-

pliers and academia. Currently, the

ing equipment, and can be present on

most important alternative interven-

skin of cattle and more.

tion technologies being used by the
meat and poultry industry appear to

Interventions galore

be HPP [high-pressure processing or

Although technically impossible to

pasteurization], ultraviolet (UV)/ ad-

produce a bacteria-free, fresh-meat

vanced oxidation processes and bac-

supply, industry continues tireless-

teriophages, says Dr. James Marsden,

ly researching new strategies that re-

Kansas State Univ. Distinguished Pro-

duce bacteria to as close to zero as

Alternative intervention
technologies benefit packing
and processing plants

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

▪

Never
again guess
whether your brine has
proper microbial control.

▪

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

▪

With continuous QA/FSMA
operating data recording.

By Bryan Salvage
bsalvage@sosland.com

fessor of Food Safety and Security,

possible. Some of the most common

associate director of the Biosecurity

on-farm interventions used by the US

Research Institute located at KSU and

meat and poultry industry are vaccines

senior science advisor for the North

and probiotics - probiotic bacteria are

American Meat Association.

harmless, beneficial and compete with

"One [intervention technology]

pathogens to reduce or prevent their

taking hold in ready-to-eat [RTE]

colonization of the gut, according to

products is Listex - a bacteriophage

The American Meat Institute Foun-

for controlling Listeria," Marsden says.

dation (AMIF).

"HPP is widely used for processed

Common in-plant interventions

ready-to-eat products and shellfish.

include hide washes, sanitary hide re-

UV is widely used for environmen-

moval, carcass washes/hot water wash-

tal control of Lm and for direct de-

es, steam vacuums, thermal treatment

contamination of trimmings and

/steam pasteurization, acidified sodi-

subprimals."

um chlorite, lactic acid wash, lacto-

In May 2011, the US Dept. of Ag-

ferrin or calcium hypochlorite, chlo-

riculture approved Listex from Wa-

rine dioxide and bacteriophages, the

geninhen, Netherlands-based Micre-

Foundation iterates.

With these major benets:

▪

Effective and consistent
disinfection.

▪

No disinfection chemical
costs or dosing headaches.

▪

Not affected by brine color
or turbidity.

▪

Longer brine use...weeks
or more.

▪

Compact system, easy to
retrot.

How we do it:

▪

Breakthrough patented
catalytic process.

▪

Powerful SuperOxidants™
generated from the brine itself.

▪

Disinfection strength
automatically adjusts for
changing organic load.

os, formerly EBI Food Safety, as an
antimicrobial processing aid to com-

HPP on the move

bat Listeria monocytogenes.

More US meat and poultry compa-

®

Phages are bacteria-specific, en-

nies are incorporating high-pressure

abling targeted bacterial control - and

processing or pasteurization (HPP)

they are harmless to plants, animals

to process their products, one insid-

Photo courtesy of Avure Technologies Inc.

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

www.bioionix.com

www.MeatPoultry.com * March 2014 * Meat&Poultry *

79
http://www.bioionix.com http://www.MeatPoultry.com
Meat&Poultry - March 2014

Table of Contents for the Digital Edition of Meat&Poultry - March 2014
