During the production of meat in a meat processing facility, there are several places where contamination can occur. In the previous article (1 of 5), we listed a few of them. These are:
- Slaughtering
- Cutting
- Processing
- Heat treatment
In this article, we will go on with item number 2 on the list – the cutting of the meat. At this stage of the process, it is unfortunately not possible to minimize the contamination of the meat that has already happened from the slaughtering. However, it is possible to avoid further contamination at this stage if the right measures and precautions are taken.
Further processing of the meat
After slaughtering and cutting, there is the further processing of the meat. The transformation of the raw meat into the product. Like the previous stage, this stage – processing – is not a stage where the contamination that has occurred up to this point can be reduced. Yet it is a stage where you are able to avoid further contamination. It is also a stage in the process where the production can be designed so that the bacteria – the sources of contamination – or the microbial growth have a hard time surviving. In the production, you can create “obstacles” for the survival of the bacteria. One example of “an obstacle” is adding preservatives to the meat.
Heat treatment such as pasteurization or sterilization
The final stage is the heat treatment of the nearly finished product. One kind of heat treatment that you may be familiar with is pasteurization which is approximately at around 80 °C. Pasteurization causes a massive reduction in the contamination that has happened ever since the slaughtering. After this process, however, the products have to be refrigerated. Another way of combatting bacteria and microbial growth is through sterilization which occurs above 100 °C. This process eliminates all contamination totally, and after this treatment, the products may be stored without being refrigerated. This applies for instance to canned or sealed food containers.
Massive demands on hygiene in meat processing plants
There are tons of regulations, standards and legislation in terms of hygiene in meat production plants. The ones we have dealt with so far revolve around the process from slaughtering to heat treatment. So far, we have identified the different critical points of contamination at the different stages through the process of meat production. In the last article, we touched upon the fact that hygiene needs to be built into the very design of the entire production facility. Only this way you are able to reduce the risk of contamination – the risk of microorganic growth and bacteria that render the meat unsuitable for human consumption. The staff needs to be instructed properly in hygiene, and the equipment that is being used has to be hygienic as well. Even the different components and parts of the equipment have to be hygienic as well – and this applies to all parts, no matter their size. machine levelling feet and conveyor parts and many, many more. All have in common that they need to be produced so that they actively support hygiene in the production facility.
Do you wish to learn more about hygienic meat processing? Then go on to read the next part – part 3 of 5 – of this guide on principles and practices for hygiene in the meat production plant.