Meat+Poultry - July 2018 - 80
antimicrobial system and uses
recirculated water to minimize the
actual water usage to about 10 percent
of the spray volume;
x very little impact on the plant
structure while the antimicrobial spray
can be corrosive to metals and destroy
concrete, if not properly contained
Since the chemical interventions are
generally applied as a fine mist, they are
relatively ineffective at removing debris
from the carcass surface. On the other
hand, the flood application in the hot
water pasteurization cabinet combines
heat as an antimicrobial with a water
wash to remove debris.
M+P: Discuss the main differences
in the antimicrobials used in the
equipment and how each is designed to
address specific applications or types
of plant operations and what can plants
expect in terms of efficacy using the
Ogren: All of the chemical
antimicrobials applied with these
cabinets kill pathogens E. coli and
Salmonella on the carcass surface.
They can be divided in two groups
based on their mode of action. Lactic
acid and organic acid blends have
a pH-based activity. Peracetic acid,
sodium hypochlorite, acidified sodium
chlorite and hypobromous acid have
an oxidative kill mechanism. Most are
effective when applied as a fine mist,
but hypobromous acid requires a flood
application for efficacy to be obtained.
The organic acids are generally
more effective when applied at
higher temperatures (110 to 135°F),
and can have some residual activity,
while the oxidative antimicrobials
provide an immediate kill at ambient
temperatures. All of the antimicrobial
THE MOST PROFITABLE
chemicals are capable of delivering
a minimum of a one-log reduction
in pathogens and other bacteria on
the carcass surface when correctly
and consistently applied. However,
most plants observe that organic
acids show greater efficacy on hot
carcasses compared to the oxidative
chemistries. While the immediate
efficacy at ambient temperature of the
oxidative products makes many of
them preferable on the fab floor. All of
these products can be used by plants of
any size, and at any stage of slaughter
and fabrication, and all are approved
for application to carcasses, primals,
sub-primals, cuts and trim.
M+P: Water conservation is an obvious
concern for all operations and is a
focus of the systems. Can you quantify
how much the new equipment designs
have reduced water use in this process?
USDA LABEL APPROVALS
IN THIS $140 BILLION INDUSTRY A GOOD LABEL APPROVAL
CAN CREATE $500,000 TO OVER $5,000,000 IN SALES.
Enhances Taste and
WOULD YOU SPEND A FEW DOLLARS
TO MAKE OR SAVE LARGE SUMS OF MONEY?
WE WORK TO GET YOU THE BEST.
AVOID COSTLY PROBLEMS. LET US HANDLE ALL GOVERNMENT
NEEDS- BLUEPRINTS, FDA, OSHA, EPA, IRS, AND MORE.
PATENT AND COPYRIGHT SERVICES
AVOID LEGAL DISASTERS - ESTABLISH VALUABLE OWNERSHIP
We are the oldest, largest, and most professional.
Established in 1957 - Over 100 years staff experience.
JAMES V. HURSON ASSOC., INC.
200 N. Glebe Rd. Ste. 321 - Arlington, VA 22203
Ph: (703) 524-8200 FAX: (703) 525-8451
V FOR FAST ANSWERS TO ANY QUESTIONS PHONE
TOLL FREE 1-800-642-6564
Visit our website: www.hurson.com
MEAT+ POULTRY | 07.18 | www.meatpoultry.com