Food Safety Interventions Information
Click on the links below to access information on interventions available at each stage of the meat production process
| Contents Page | Introduction to Interventions | On Farm | Processing - hide on | Processing - hide off | Chilling | Packaging or Retail |
Acidic Calcium Sulphate
An emerging technology
Acidified calcium sulphate (ACS) works by inactivating bacteria on contact and/or prevents further replication (bacteriostatic effect). As well as effecting decreases in initial counts of any pathogens, this has the potential to extend the shelf life of the treated food and is suitable for applications in ground meat and meat products
Download more information on Acidic Calcium Sulphate
| INTERVENTION SUMMARY | |
|---|---|
Location |
Packaging or retali |
Intervention Type |
Incorporation into meat products |
Treatment Time |
Storage life of product |
Regulations |
Approved in US, not in EU or Australia |
Effectiveness |
Not yet clearly identified |
Likely Cost |
Not known |
Value for Money |
Difficult to ascertain |
Plant or Process Changes |
Minimal |
Environmental Impact |
None documented |
Occupational Health and Safety |
None Documented |
Advantages |
Acts on packaged product, so removes risk of recontamination |
Disadvantages or Limitations |
Possible organoleptic effects Considered a food additive, so must be declared on label |
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