In this part of our guide, we will address some principles for avoiding contamination risks in meat production and processing in terms of hygiene and animal cleanliness. We will clarify how hygienic treatment of meat is important for the quality of the final production. Therefore, we will in this part of the guide take a closer look at hygiene controls and measures in meat processing facilities.

 

Animal cleanliness is an important factor in hygienic meat processing

A hygienic treatment of meat is highly important for the final quality of the meat. The used animals need to be kept clean before they reach the processing stage. The cleanliness of the animals is a major source of contamination. Failures in slaughter hygiene, meat handling or transportation, meat cutting, the hygiene of by-products in the process and additives in the meat can contribute to quality losses, and moreover the final processed meat products will deteriorate. Hygiene is a very important factor in minimizing hazards and risks as much as possible since contaminated raw meat is unfit for further processing.

A lower level of hygiene in the meat production will have an impact on the final products since end products which are made from unhygienic raw meat are tasteless, unattractive in color, untypical in taste and will have a shorter shelf life. Furthermore, unhygienic meat production will always increase the risk of food poisoning microorganisms – these small microorganisms can pose a significant public health hazard. In regard to living animals, the muscle meat is as good as sterile, but other parts of the animals contain a massive number of bacteria, such as their hooves and intestines. These bacteria are transferred to the carcass and contaminate the meat during the slaughter process, if the slaughter does not maintain good hygiene. But the bacterial contamination of meat does not stop after slaughtering – it is ongoing both during meat cutting and meat processing. To keep the meat unspoiled from bacteria, keep the meat cooled down (-1°C – +4°C) or frozen (below 1°C). Most bacteria will be able to grow in the range between 30°C and 37°C.

 

How can certain types of hygienic controls reduce the risk of contamination?

There are different control and monitoring systems in food plants with the goal of minimizing or eliminating health hazards to consumers as well as avoiding spoilage meat.  There are different work procedures surrounding the slaughtering of the creature that they should be aware of and follow. The following section will address how these procedures can actively support the reduction of contamination risks.

The slaughterhouses must follow some general hygienic rules and apply recognized hygienic principles, as well as regulations and laws issued by the authorities. Some of the general hygienic rules include that all staff receive regular training on hygiene requirements, and that all raw materials must meet hygiene quality standards etc. Moreover, the slaughterhouses must prevent health hazards before or during the production of meat to counteract suspected or emerging health risks.

 

The right production equipment is designed to maximize a hygienic meat production  

A careful instruction and implementation of the best meat practices are important when designing a hygienic meat production. Further, the hygiene needs to be built into the design of the production or equipment facility. Even the tiniest details or components of the facilities must be hygienic, for instance the stainless steel castors, the conveyor belts or the side guides for conveyor belts in the processing equipment. If the components are hygienic and implemented correctly in the production plant, the entire meat production will be of a great quality.

Do you want to learn more about how equipment can help minimize the risks of contamination in the meat production? In part 5 of 5 of this practical guide, we will explain four topics, which all are of equal significance in hygienic meat production and processes.