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


Chlorine was one of the first chemical treatments to be used for carcass decontamination in the beef industry, and good reductions in microbial count have been achieved using water chlorinated at 200-500ppm. Unfortunately, such high levels of chlorine are not permitted in the food industry, and lower concentrations are not effective

Download more information on Chlorine


Post slaughter
Intervention Type
Surface treatment of carcass, primals, trimmings or offals
Treatment Time
10-15 seconds
Approved at levels complying with potable water - maximum permitted level is 10ppm (mg/kg) in Australia and the EU; in the US it is permitted at 20-50ppm
Not effective at 10ppm
Likely Cost
No cost if water is treated by municipality
Value for Money
Not effective as a food safety intervention
Plant or Process Changes
Spray cabinet required
Environmental Impact
Rapidly neutralised, few environmental isues
Occupational Health and Safety

Potential to produce toxic byproducts

Chlorine gas (used for chlorination of water) is toxic

Secure storage of concentrate is required
All plants have ready access to chlorinated water and most have chlorination equipment to vary chlorine strength
Disadvantages or Limitations
Neutralised by high organic loads


Back to main menu