Meat+Poultry - April 2021 - 44

FOOD SAFETY

Heading off
outbreaks

Highlighting the latest trends in
E. coli detection and prevention
BY K E I T H LO R I A | m e a t p o u l t r y @ s o s l a n d.c o m

I

44

MEAT+ POULTRY | 04.21 | www.meatpoultry.com

E. coli and other pathogen verification, but also
monitoring the extra ingredients and chemicals
added to products to ensure they are at levels
that are safe to consume.
Elis Owens, director of technical services
for Birko Corp., Henderson, Colo., notes the
meat industry in particular faces the challenge
of reducing water usage, as meat processors can
use hundreds of thousands of gallons per day.
Beef carcass washing cabinets, for
example, can go through 300 gallons of water
per minute, which is not only a heavy use of
resources, but also costly.
" Processors can't simply cut back on
the volume of water they're using, as doing
so would pose risks to food safety, which is
of particular concern in the context of the
pandemic, " Owens said.
There's also the question of chemical use.
Processors don't want to waste chemicals,
but some of the processes don't allow for
controlling overspray. That's why one of the
main conversations right now is about how
processors can keep treating their products

Photos: Bureau Veritas North America

E. coli continues to be a
concern for ground beef
processors, especially
during a time of heightened
food safety awareness
that has stemmed
from the pandemic.

n 2021, consumers have a heightened
awareness of health and food safety because
of the COVID-19 pandemic and are expecting
food products to be safe and wholesome,
perhaps more than ever.
That's why food processors are looking
for new ways to prevent and detect E. coli,
while also saving on costs and supporting
sustainability initiatives - all without
compromising food safety.
After all, consumer buying patterns shifted
during the pandemic. People previously
consumed more of their meals from
restaurants and often sourced ingredients from
farmers markets, where the produce and meat
are often fresher and less processed. Now, with
limitations stemming from COVID-19, more
people are buying their food from grocery
stores and other retail environments.
For manufacturers, this means preserving
or adding chemicals to food, so it has a longer
shelf life better suited for the inventory
schedule of grocery and retail environments.
Longer shelf life means a greater need for


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Meat+Poultry - April 2021

Table of Contents for the Digital Edition of Meat+Poultry - April 2021

Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - vdg - 1
Meat+Poultry - April 2021 - vdg - 2
Meat+Poultry - April 2021 - 1
Meat+Poultry - April 2021 - 2
Meat+Poultry - April 2021 - 3
Meat+Poultry - April 2021 - 4
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Meat+Poultry - April 2021 - Marel - 1
Meat+Poultry - April 2021 - Marel - 2
Meat+Poultry - April 2021 - Marel - 3
Meat+Poultry - April 2021 - Marel - 4
Meat+Poultry - April 2021 - Marel - 5
Meat+Poultry - April 2021 - Marel - 6
Meat+Poultry - April 2021 - Marel - 7
Meat+Poultry - April 2021 - Marel - 8
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