Meat+Poultry - July 2018 - 78


15 to 20 psi to provide minimal water
temperature loss from the spray nozzle
to the carcass. Based on scientific
studies, the minimum exposure or dwell
time of the carcass to the hot water is
10 seconds. However, depending on the
available space and line speed of the
plant, this dwell time may be impossible
to achieve. We have seen hot water
intervention dwell times as low as 7 to 8
seconds still be effective.
The hot water pre-evisceration
carcass wash is designed to
match a plant's line speed and can
accommodate even the largest plants in
the country. Nozzles are positioned on
vertical spray pipes with approximately
25 nozzles per spray pipe. There are
typically two spray pipes for smaller
plants and four for larger plants.
A final hot water pasteurization
system is also a primary intervention
in most beef slaughter facilities. It

provides one of the most effective
antimicrobial hurdles on the harvest
floor. Applying hot water to the
carcass surface after all dressing
procedures greatly reduces the
chances of pathogen contamination.
The critical operating parameters
for the final hot water pasteurization
system are similar to the parameters
discussed above for the preevisceration intervention. Although,
since the final hot water intervention
is after inspection, the exposure time
to the hot water sprays is generally
longer than at the pre-evisceration
location because the potential for
cross-contamination is eliminated.
The precise use of critical operating
parameters, such as time, temperature,
psi and concentration, is vital for all
interventions. Critical parameters must
be properly identified and monitored to
achieve maximum results.

M+P: For high-volume plants, can
multiple cabinets be used together/
integrated on the line to achieve the
required results?
Ogren: The use of multiple cabinets
is a possibility but isn't typically
necessary. A one-cabinet design
can accommodate even the largest
plants. In many plants, there isn't
sufficient space available for multiple
cabinets. Additionally, multiple
cabinets are not necessary for a final
hot water pasteurization system
because the final hot water cabinet
can be designed to whatever length
is required to meet the plant's dwell
time requirements.
M+P: How is success measured?
Ogren: The success of a hot water preevisceration carcass wash is typically
measured by the degree of bacteria
reduction but can also be evaluated

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- Steven M. Burger
Burgers' Smokehouse


MEAT+ POULTRY | 07.18 |

Table of Contents for the Digital Edition of Meat+Poultry - July 2018