Depending on the species, processing facilities implement chilling methods that include air or spray chilling of carcasses.

For protein processors, carcass washing on the harvest floor is one of the plant’s biggest offenders when it comes to water usage.

Antimicrobial interventions have been instrumental in improving food safety in the meat and poultry industry.

Antimicrobial dips and sprays have tested properties that have been aiding processors in the meat and poultry industries for decades now.