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
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
| INTERVENTION SUMMARY | |
|---|---|
Location |
Post slaughter |
Intervention Type |
Surface treatment of carcass, primals, trimmings or offals |
Treatment Time |
10-15 seconds |
Regulations |
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 |
Effectiveness |
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 |
Advantages |
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 |
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