Meat + Poultry - February 2004 - 44

that have failed the Salmonella performance standards are using these
type of agents as corrective actions to prevent failure of a second or
third set of tests.
A new intervention that has recently been approved and marketed
is activated lactoferrin. This agent rinses the carcasses and causes
pathogenic bacteria to release from the surface and be rinsed away.
This product can also be included in the formulation of some meat
products, such as raw ground beef.

ozonated water or electrolyzed water. Carcasses or products can be
dipped or rinsed with this treated water to effectively kill pathogens
and other bacteria. A benefit of these systems is there is no ongoing chemical cost.
An ozone system can be installed in a facility for about $10,000.
Progressive chicken growers are even using ozone in the growing
house to substantially reduce mortality rates of birds.
In raw products, agents such as sodium lactate or activated lactoferrin can be incorporated into the formulation of the product. Other
Beyond antimicrobials
agents can be sprayed directly onto the surface of the product. These
Other affordable technologies that show promise are the use of include sodium lactate, ozonated water or acidified calcium sulfate.
A.C.S. has recently been approved and is
effective in controlling pathogens and extending shelf life.
In cooked products, many companies
have incorporated sodium lactate, potassium lactate, sodium diacetate or sodium
acetate into their product formulations as
When enough is enough - better call BIRKO
growth inhibitors against Listeria. Again, a
Coolers and other problem floors can be successfully stripped and disinfecteded
combination approach is best. Most comover a weekend down period using Birko's proven floor remediation program.
panies use a mixture of sodium lactate and
1. Rough down rinse with the hottest
sodium diacetate for greatest effect. Use of
water available.
these agents qualify products under Alter2. Foam floor with a solution of
native 2 of the Food Safety and Inspection
BIRKO SuTec FG TM heavy duty
Service's revised Listeria regulations that
cleaner and BIRKO 10 Chlor TM in
went into effect this past year.

Shock and Awe Treatment
for Problem Floors

hottest water and allow to work.
3. Rinse with hottest water.
4. Foam with BIRKO Acid Brite No. 2TM
to neutralize the cleaning step and
further strip the floor. Allow time
to work.
For ongoing floor sanitation, place
5. Rinse with hottest water.
BIRKO's new automated Entryway
6. Disinfect with BIRKO Ultra Quat TM Foamers at all critical doorways.

We service what we sell - 24/7
Contact your BIRKO Technical Representative for information and details on
this practical floor remediation process and the more than 250 cleaning,
sanitation and production chemicals we manufacture - just for meat plants.

Small processors - order BIRKO products on-line at our new

e-warehouse * www.birkocorp.com

Supplier of the Century

Companies of
every size can use
the lactic or acetic
acid rinse on their
carcasses.
Another alternative is to employ post
lethality treatment processes. These processes typically raise the surface temperature to greater than 160°F to kill any
surface contamination that may have occurred in the packaging environment.
Technology currently available includes
hot water dip tanks, radiant heat tunnels
or steam pasteurization incorporated into
packaging machines.

Celebrating 50 years of dedicated service to the meat industry in 2003

BIRKO is your total cleaning and sanitation resource.
9152 Yosemite Street, Henderson, CO 80640 * Toll Free (800) 525-0476
International Distribution in the Western Hemisphere
with Representatives in Principal Locations

Beyond the norm
Other types of post lethality treatment
processes include high pressure processing and irradiation. H.P.P. can be used on
all types of products but is not widely used
at this time. Irradiation can be used for raw

For more information, see ad index on Page 69

MEAT&POULTRY

www.MEATPOULTRY.com

FEBRUARY 2004

http://www.birkocorp.com http://www.MEATPOULTRY.com

Meat + Poultry - February 2004

Table of Contents for the Digital Edition of Meat + Poultry - February 2004