Meat Industry Services

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

Acidified Sodium Chlorite

The antimicrobial activity of acidified sodium chlorite is attributed to the oxidative effect of chlorous acid, which is derived from the conversion of chlorite ion into its acid form under acidic conditions. The reactions happen instantly on mixing the sodium chlorite with an acid (eg. citric or phosphoric acid) and therefore the antibacterial solution needs to be prepared shortly before spraying – the effective shelf-life is less than one hour. One company (Grayson Australia) has developed a system which mixes the chemicals immediately before application to maximise the oxidising power of the solution

Download more information on Acidifed Sodium Chlorite

Post slaughter
Intervention Type
Surface treatment of carcasses, primals or trimmings
Treatment Time
10-15 seconds
Approved in Australia nad US, prohibited in the EU
Good if applied correctly, 1-3 logs
Likely Cost
Capital outlay for installation of wash cabinet plus ongoing cost of chemical
Value for Money
Plant or Process Changes
Spray cabinet is required, can be used through existing cabinets
Environmental Impact
No toxic by-products
Occupational Health and Safety
Appropriate ventilation around spray cabinet, safe handling of chemicals at point of generation

Not corrosive at recommended concentrations

Classified as a "no-rinse" food grade sanitiser

Not affected by organic loading of product

Disadvantages or Limitations
Full coverage of meat surface required


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