Meat+Poultry - December 2016 - 70

FOOD SAFETY

Birko's hot water preevisceration carcass
wash system is used by
many processors as a
primary intervention.

70

Swanson on the difficulties of bringing new
technologies into the market. "The regulations
can be complicated and very expensive to
navigate, especially outside the US with
regulatory approvals," he says. "Market access
with any food safety technology is essential as
meat exports play such an important role in the
meat protein value chain."
Concentrations of chemicals used have
gone up as have the number of interventions,
says Rob Ames, business development
manager for harvest interventions at Lenexa,
Kansas-based Corbion. "We've evolved from
a single-use to a multi-use or multi-hurdle
approach to intervention," Ames says. Corbion
has produced its Purac brand of lactic acid
for slaughter processing for over 20 years
according to Ames. "It's very effective against
Salmonella, E. coli, Campylobacter, really
any pathogen or bacteria that you might have
concern for," Ames says. "Even Listeria is
affected by lactic acid."
Corbion also offers a buffered lactic
acid-based product to protect against some
of the effects of products with lower pH and
the consequent discoloration that comes with
it. In addition, Corbion offers a peroxyacetic
acid-product which takes a different route to
kill microorganisms.
"So we pride ourselves on being the leader
in the lactic acid space and have a lot of
customers who use our products around the
world," Ames says. "We're new to peroxyacetic

MEAT+ POULTRY | 12.16 | www.meatpoultry.com

acid, but we have what we think is a really
compelling portfolio."
Ames explains the process by which
lactic acid-based solutions target bacteria in
a low pH environment as having the ability
to pass through the cell wall of the target and
dissociate once inside. It then acidifies the
bacteria cell, damages and kills it.
Once processors cook the meat, Corbion
takes a slightly different approach to food
safety. The agent is still lactic acid-based, but
now comes in the form of sodium or potassium
lactate (salts of lactic acid).
"Lactates in cooked meats are
bacteriostatic, which means they inhibit growth
and proliferation of bacteria," Ames says.
Corbion's Optiform products (lactate and
diacetate) are closer to neutral pH which is
necessary to make desirable processed meats.
The lactate molecules surround bacteria
cells and subsequently dissociate releasing
lactic acid which enters the bacteria cell wall.
Bacteria then exhaust their energy trying to
increase pH within the cell. This method of
intervention prevents any bacteria that might
be present on cooked product from putting
energy into proliferation and multiplication.
Because of the nuance involved with each
plant's individual situation, Corbion goes into
the plant to assess a customer's needs and
work with equipment manufacturing partners
and equipment technicians to ensure the most
efficient, effective solution.
"There's so much to do with how these
antimicrobials can work best with respect to
concentration, pressure, water temperature,
flow, application point, etc.," Ames says. "There
are a number of things that need to be known
that we can advise on remotely. Yet when we
get into the plant, we pick up on things and we
know how to adapt our system to their need."

SHOOT TO KILL
In addition to Birko's chemical offerings,
carcass wash cabinets from Chad, a subsidiary
of Birko since 2011, provide processors with
the equipment needed to apply solutions.
"Unfortunately there is no 'one-size-fits-all'
intervention process," Ogren says. "The best
defense is to utilize a multi-hurdle approach.
We accomplish this through strategically
placing intervention equipment throughout the
harvest floor."


http://www.meatpoultry.com

Meat+Poultry - December 2016

Table of Contents for the Digital Edition of Meat+Poultry - December 2016

Meat+Poultry - December 2016
CONTENTS
COMMENTARY - Carving out options
BUSINESS NOTES - SMITHFIELD TO ACQUIRE CLOUGHERTY PACKING
MCDONALD’S NIXES ‘CREATE YOUR TASTE’ PLATFORM
MENU TWEAKS, CUSTOMER VOLUME IMPACT WENDY’S IN Q3
TACO BELL’S GRANDE GROWTH STRATEGY
MAPLE LEAF Q3 PROFIT JUMPS 70%
TYSON ANNOUNCES Q4 RESULTS, NEW CEO
WASHINGTON - Antibiotic anguish
COVER STORY - SUSTAINABLY SUPERIOR
INDUSTRY OUTLOOK - Confidence and concerns
EDUCATION - Swine school
IN-PLANT OPERATIONS - Peace of mind
INTERNATIONAL TRADE - South American sales
PACKAGING SOLUTIONS - Living large
FOOD SAFETY - Sanitizing the surface
SMALL BUSINESS MATTERS - Return of the Country Butcher
INGREDIENT ISSUES - Sodium strategies
COMPANY PROFILE - British invasion
CATEGORY REPORT - Booming bison
FROM THE CORRAL - Taking a robust approach
SHOWCASE
CALENDAR
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
Meat+Poultry - December 2016 - FC - 1
Meat+Poultry - December 2016 - FC - 2
Meat+Poultry - December 2016 - Meat+Poultry - December 2016
Meat+Poultry - December 2016 - 2
Meat+Poultry - December 2016 - 3
Meat+Poultry - December 2016 - CONTENTS
Meat+Poultry - December 2016 - 5
Meat+Poultry - December 2016 - 6
Meat+Poultry - December 2016 - 7
Meat+Poultry - December 2016 - COMMENTARY - Carving out options
Meat+Poultry - December 2016 - 9
Meat+Poultry - December 2016 - MENU TWEAKS, CUSTOMER VOLUME IMPACT WENDY’S IN Q3
Meat+Poultry - December 2016 - 11
Meat+Poultry - December 2016 - TYSON ANNOUNCES Q4 RESULTS, NEW CEO
Meat+Poultry - December 2016 - 13
Meat+Poultry - December 2016 - WASHINGTON - Antibiotic anguish
Meat+Poultry - December 2016 - 15
Meat+Poultry - December 2016 - COVER STORY - SUSTAINABLY SUPERIOR
Meat+Poultry - December 2016 - 17
Meat+Poultry - December 2016 - 18
Meat+Poultry - December 2016 - 19
Meat+Poultry - December 2016 - 20
Meat+Poultry - December 2016 - 21
Meat+Poultry - December 2016 - 22
Meat+Poultry - December 2016 - 23
Meat+Poultry - December 2016 - 24
Meat+Poultry - December 2016 - 25
Meat+Poultry - December 2016 - 26
Meat+Poultry - December 2016 - 27
Meat+Poultry - December 2016 - INDUSTRY OUTLOOK - Confidence and concerns
Meat+Poultry - December 2016 - 29
Meat+Poultry - December 2016 - 30
Meat+Poultry - December 2016 - 31
Meat+Poultry - December 2016 - 32
Meat+Poultry - December 2016 - 33
Meat+Poultry - December 2016 - 34
Meat+Poultry - December 2016 - 35
Meat+Poultry - December 2016 - 36
Meat+Poultry - December 2016 - 37
Meat+Poultry - December 2016 - EDUCATION - Swine school
Meat+Poultry - December 2016 - 39
Meat+Poultry - December 2016 - 40
Meat+Poultry - December 2016 - 41
Meat+Poultry - December 2016 - 42
Meat+Poultry - December 2016 - 43
Meat+Poultry - December 2016 - IN-PLANT OPERATIONS - Peace of mind
Meat+Poultry - December 2016 - 45
Meat+Poultry - December 2016 - 46
Meat+Poultry - December 2016 - 47
Meat+Poultry - December 2016 - 48
Meat+Poultry - December 2016 - 49
Meat+Poultry - December 2016 - 50
Meat+Poultry - December 2016 - 51
Meat+Poultry - December 2016 - INTERNATIONAL TRADE - South American sales
Meat+Poultry - December 2016 - 53
Meat+Poultry - December 2016 - 54
Meat+Poultry - December 2016 - 55
Meat+Poultry - December 2016 - 56
Meat+Poultry - December 2016 - 57
Meat+Poultry - December 2016 - 58
Meat+Poultry - December 2016 - 59
Meat+Poultry - December 2016 - PACKAGING SOLUTIONS - Living large
Meat+Poultry - December 2016 - 61
Meat+Poultry - December 2016 - 62
Meat+Poultry - December 2016 - 63
Meat+Poultry - December 2016 - 64
Meat+Poultry - December 2016 - 65
Meat+Poultry - December 2016 - 66
Meat+Poultry - December 2016 - 67
Meat+Poultry - December 2016 - FOOD SAFETY - Sanitizing the surface
Meat+Poultry - December 2016 - 69
Meat+Poultry - December 2016 - 70
Meat+Poultry - December 2016 - 71
Meat+Poultry - December 2016 - 72
Meat+Poultry - December 2016 - 73
Meat+Poultry - December 2016 - SMALL BUSINESS MATTERS - Return of the Country Butcher
Meat+Poultry - December 2016 - 75
Meat+Poultry - December 2016 - 76
Meat+Poultry - December 2016 - 77
Meat+Poultry - December 2016 - INGREDIENT ISSUES - Sodium strategies
Meat+Poultry - December 2016 - 79
Meat+Poultry - December 2016 - 80
Meat+Poultry - December 2016 - 81
Meat+Poultry - December 2016 - 82
Meat+Poultry - December 2016 - 83
Meat+Poultry - December 2016 - 84
Meat+Poultry - December 2016 - 85
Meat+Poultry - December 2016 - COMPANY PROFILE - British invasion
Meat+Poultry - December 2016 - 87
Meat+Poultry - December 2016 - 88
Meat+Poultry - December 2016 - 89
Meat+Poultry - December 2016 - 90
Meat+Poultry - December 2016 - 91
Meat+Poultry - December 2016 - 92
Meat+Poultry - December 2016 - 93
Meat+Poultry - December 2016 - CATEGORY REPORT - Booming bison
Meat+Poultry - December 2016 - 95
Meat+Poultry - December 2016 - 96
Meat+Poultry - December 2016 - 97
Meat+Poultry - December 2016 - FROM THE CORRAL - Taking a robust approach
Meat+Poultry - December 2016 - 99
Meat+Poultry - December 2016 - 100
Meat+Poultry - December 2016 - 101
Meat+Poultry - December 2016 - SHOWCASE
Meat+Poultry - December 2016 - 103
Meat+Poultry - December 2016 - CALENDAR
Meat+Poultry - December 2016 - 105
Meat+Poultry - December 2016 - NAMES IN THE NEWS
Meat+Poultry - December 2016 - 107
Meat+Poultry - December 2016 - CLASSIFIEDS
Meat+Poultry - December 2016 - 109
Meat+Poultry - December 2016 - 110
Meat+Poultry - December 2016 - 111
Meat+Poultry - December 2016 - 112
Meat+Poultry - December 2016 - ADVERTISERS
Meat+Poultry - December 2016 - 114
Meat+Poultry - December 2016 - 115
Meat+Poultry - December 2016 - 116
Meat+Poultry - December 2016 - 119
Meat+Poultry - December 2016 - 120
Meat+Poultry - December 2016 - 121
Meat+Poultry - December 2016 - 122
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