Antimicrobial Carcass Treatments Practices in Meat Industry

Antimicrobial Carcass Treatments Practices in Meat Industry

The meat industry is committed to ensuring the safety and quality of meat products for consumers worldwide. Antimicrobial carcass treatments play a crucial role in achieving this goal by reducing the risk of microbial contamination and extending the shelf life of meat products. This article explores the practices and importance of antimicrobial carcass treatments in the meat industry, focusing on their role in food safety, regulatory compliance, and consumer confidence.

 Abstract

For several years, the use of chemicals apart from freshwater resources, i.e. antimicrobial compounds, has been rejected since they would cover unsanitary slaughterhouse or handling processes and would surely not provide an additional incentive to improve their practices. Hygiene practices must be implemented. It was also thought that if they were allowed to be used, they would be abused. Extensive use, along with higher microbial levels as a result of unsanitary procedures, would induce resistance in the microorganisms on the processed products’ surfaces. Premises are required to enhance their cleanliness and processing techniques following the acceptance of the hygienic packages and the implementation of the hazard analysis and critical control points (HACCP) concepts across the food industry. In such cases, the use of antimicrobial agents on animal-derived foods may be reconsidered

Introduction

Substance’s antimicrobial action is characterized by its ability to alter cell membranes, various cell structures, and physiological cellular functions. Compounds used to decontaminate chicken carcasses include a wide range of chemicals. The problem of chlorine-washed poultry carcasses has recently gained public attention. Because the EU has prohibited the shipping in of chemically washed American chicken since 1997, the United States has filed an objection to the World Trade Organization (WTO) also. Following the transportation of the bird to the production plant for slaughtering, an extra pad cleaning cabinet with a sterilized water spray may be used to eliminate biological materials. By removing biological stuff during this phase, you can decrease the quantity of faecal matter that reaches the scalding chamber. After that, winged carcasses are boiled in hot water to aid in the plucking of feathers. Antimicrobial treatments can be added to scalding water, but this creates numerous complications. Increased water temperatures cause antimicrobial off-gassing, and a total organic burden can attach and degrade antimicrobials. Sulphuric acid, ammonium sulphate, and copper sulphate have been recommended for use in scalding water to reduce total aerobic concentrations and the predominance of Escherichia coli, Salmonella sp., and to minimise cross-contamination. The use of counterflow water between several scalding tanks can help reduce biological load and possible cross-contamination in scalding tank. While defeathering, bacterial defilement was shown to rise. Columns of discs having rotating rubber picker’s fingertips have been used to extract feathers from carcasses as they reach the picker. The carcasses are rubbed and crushed throughout this procedure, which has the unintended consequence of eliciting fecal secretions from the lower intestine. Repair of picker’s tips and sufficient feed withdrawal are two methods for minimizing contaminants. Because of the high amounts of water utilised, antimicrobials are often not employed while defeathering. But, after defeathering, with an antibacterial rinse can help to reduce infection.

Purpose of Antimicrobial Carcass Treatments:

• Microbial Reduction: Antimicrobial treatments aim to reduce the microbial load on carcasses, including bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria monocytogenes.
• Prevention of Spoilage: By inhibiting the growth of spoilage microorganisms, antimicrobial treatments help extend the shelf life of meat products, maintaining freshness and quality.

Common Antimicrobial Treatments:

• Chlorine-Based Treatments: Chlorine compounds are commonly used for antimicrobial carcass treatments due to their broad-spectrum antimicrobial activity and effectiveness in reducing microbial contamination.
• Acidified Sodium Chlorite (ASC): ASC treatments have gained popularity for their efficacy against pathogens while minimizing the formation of harmful byproducts.
• Organic Acids: Organic acids, such as lactic acid and citric acid, are used as antimicrobial interventions due to their ability to lower pH and inhibit bacterial growth.

Application Methods:

• Spray Washing: Carcasses are often treated with antimicrobial solutions through spray washing systems, ensuring thorough coverage and penetration into surface crevices.
• Immersion Tanks: Some facilities use immersion tanks filled with antimicrobial solutions, allowing carcasses to be submerged for a specified period to achieve microbial reduction.
• Post-Chill Treatments: Antimicrobial treatments may be applied after the chilling process to further reduce microbial contamination before packaging.

Benefits of Antimicrobial Carcass Treatments:

• Enhanced Food Safety: Antimicrobial treatments reduce the risk of foodborne illnesses associated with pathogenic bacteria, protecting consumer health.
• Extended Shelf Life: By controlling microbial growth, these treatments extend the shelf life of meat products, reducing food waste and improving profitability.
• Regulatory Compliance: Many countries have regulations mandating the use of antimicrobial interventions to ensure meat safety and compliance with food safety standards.

Challenges and Considerations:

• Microbial Resistance: Continuous use of antimicrobials may contribute to the development of antimicrobial resistance, necessitating careful monitoring and stewardship.
• Residue Management: Proper rinsing and drying of carcasses after antimicrobial treatments are essential to minimize the risk of residue accumulation and ensure compliance with regulatory limits.
• Consumer Perception: Transparency about antimicrobial use and adherence to strict safety protocols are critical to maintaining consumer trust and confidence in meat products.

Quality Assurance and Control:

• Monitoring and Verification: Meat processing facilities implement robust monitoring programs to ensure the effectiveness of antimicrobial treatments and compliance with regulatory requirements.
• Training and Education: Proper training of personnel on antimicrobial application protocols and hygiene practices is essential to maintaining product quality and safety.

Future Directions and Innovation:

• Alternative Treatments: Research continues to explore alternative antimicrobial treatments, including natural antimicrobials, bacteriophages, and novel intervention technologies.
• Integration of Technology: Advancements in automation and sensor technology enable real-time monitoring of antimicrobial efficacy and process parameters, enhancing control and efficiency.

Use of various Antimicrobials:

(^*GRAS: Generally Recognized as Safe)

Such treatments were used during the pre-evisceration carcass cleaning and post-evisceration operations. Most often utilised chemicals for such activities are:

• Peracetic Acid (PAA)
• Cetylpyridinium Chloride (CPC)
• Acidified Sodium Chlorite (ASC)
• Organic acids
• Bromine
• Chlorine

Peracetic Acid (PAA)

Peracetic acid is a compound composed of H2O2and acetic acid. The strength of the antimicrobial will be determined by the duration of the application period. PAA is used at high amounts (200–300 ppm) for brief (60 seconds) procedures like reconditioning, chilling the carcass and boiling. Smaller doses (19–49 ppm) are employed for lengthier procedures like the immersion of carcass for cooling (more than 1 hour). PAA is allowed for use at quantities up to Two thousand ppm; but, such high levels can affect the aesthetic look of the carcasses, be uncomfortable for plant staff, and have a negative influence on microbiological kill-off following plant wastewater treatment. It is shown to be quite efficient, could be used on “organic” items, and is permitted for use in exported goods. According to an industrial survey conducted in 2010, PAA was perhaps the most often utilised antimicrobial for the on reprocessing, inside-outside bird washers, carcass chilling, and post-chill treatment.

• Disadvantage: It includes high expense, probable yield reductions due to long-term contact, higher fat in effluent, and augmented product “greying” due to chemical interaction with heme in blood.

Cetypyridinium Chloride (CPC)

With the highest dose of 0.79 %, it is commonly used in chilling treatments. Short-term therapy with CPC has been demonstrated to be beneficial towards Salmonella. But, USDA-FSIS requires that carcasses processed with Cetylpyridinium Chloride be washed with fresh water after processing.

• Disadvantage:Cetylpyridinium Chloride in effluent may cause microbiological kill-off during waste management.

Acidified Sodium Chlorite (ASC)

ASC is used for chilling treatments. Chilling levels are typically modest (49–150 ppm), although larger amounts can be used for quick dip procedures (1000-1250 ppm).

• Disadvantage:Although Acidified Sodium Chlorite has been found to be beneficial, especially as a quick dip therapy, antimicrobial blending equipment can be costly.

Organic acids

Organic acids can be used to process water and chilling treatments. This form of antimicrobials works by reducing the acidity of water to a maximum of 2. It is both inexpensive and effective.

• Disadvantage:An increased contact duration and may cause device corrosion.

Chlorine

Chlorine (Maximum 50 ppm) is frequently used to sanitize equipment in order to reduce carcass contamination. Chlorine was commonly utilised during immersing chilling. When employed under particular conditions, it is both cheap and effective.

• Disadvantages:Deactivation owing to polymer concentration which requiresthe pH to be kept under acidic pH of around 6, it makesthe chemical as low effective antibacterial. Furthermore, its use may have an influence on the capacity to export items. While chlorine is legal in the United States, it was not permitted in the slaughter houses.

Many other aspects must be examined irrespective of whatever antibiotic is utilized. The protection should be a major priority. Certain antimicrobials are frequently used in a confined area, as in a washing cabinet, but they are also used in more open areas, like chill tanks. Workers must always wear suitable personal safety devices and get training sessions regarding the handling and risk of such chemicals. To assist assure safety, ventilation must be controlled and supervised, and antimicrobials must be manually diluted to avoid any contact with the strong chemical. Comparative studies of antimicrobial property between forms of treatment and research were frequently hindered by variable framing situations, such as the method of application (splattering, chilling) the amount used, the implementation temperature, the time of exposure, the premise of usage during handling, or the pollutant level of carcasses.

Conclusion

A revision of the prior recommendation of the Scientific Committee on Veterinary Measures Relating to Public Health (SCVPH) on the toxicological hazards to global health posed by residues and potential metabolic byproducts emerging from such carcasses is needed. Even though the aforementioned treatments lowered microbial burdens on chicken carcasses to a certain degree, cleaning procedures must be viewed as an important element of food safety standards. As a result, disinfection procedures cannot make up for inadequate sanitary conditions or substitute rigorous excellent production and slaughtering hygiene procedures, as well as risk-based prevention action.

Antimicrobial carcass treatments are indispensable tools in the meat industry for ensuring food safety, quality, and compliance with regulatory standards. By effectively reducing microbial contamination and extending shelf life, these treatments play a vital role in safeguarding consumer health and confidence in meat products. As the industry continues to evolve, ongoing research, innovation, and responsible use of antimicrobials are essential to address emerging challenges and meet the evolving needs of global food supply chains.

Antimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments

https://meathaccp.wisc.edu/validation/assets/acid_spray_intervention_booklet_from_penn_state_2005.pdf

Compiled  & Shared by- This paper is a compilation of groupwork provided by the Team, LITD (Livestock Institute of Training & Development)

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