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
| INTERVENTION SUMMARY | |
|---|---|
Location |
Post slaughter |
Intervention Type |
Surface treatment of carcasses, primals or trimmings |
Treatment Time |
10-15 seconds |
Regulations |
Approved in Australia nad US, prohibited in the EU |
Effectiveness |
Good if applied correctly, 1-3 logs |
Likely Cost |
Capital outlay for installation of wash cabinet plus ongoing cost of chemical |
Value for Money |
Good |
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 |
Advantages |
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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