Leveraging post-processing pasteurization technologies and methodologies is vital if meat and poultry processors are to eradicate the threat of pathogens throughout the production cycle.
To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.
Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?
It’s common to think of sanitation as third-shift work that ends the production day. But given that workers ensure the plant is clean and ready to operate, it’s preferable to consider sanitation as the beginning of production, or “shift zero.”
Despite the advances in X-ray and metal detection systems, keeping meat and poultry totally free of foreign objects remains an ongoing processor challenge.
Sanitation made simple: The use of contract sanitation services enables meat and poultry plant operators to sidestep the burden of hiring, training and managing workers while ensuring a full complement of cleaning personnel.
Deciding whether to use contract sanitation firms or stay with in-house personnel is a key issue for meat and poultry processors. While there are potential benefits for each, the optimal method depends on the needs of plants.