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 |
Contents of Interventions Information Package
On Farm Food Safety Strategies
Interventions Applicable to the Live Animal or to the Body prior to Skinning
Slaughter and Dressing Interventions
Interventions Used During Chilling
Interventions for Processing, Packaging and Retail
Contents
(Includes: Introduction; Food safety technologies; Chemical interventions; Novel technologies)
Implementing a food safety intervention strategy
(Includes: Validation and Verification; Cost Analysis; Efficacy/Microbial reductions; Objections to intervention technologies)
Application of interventions to the product
Spray, deluge or immersion application
Instrumental detection of areas requiring spot treatment
(Includes: Visual detection; Chlorophyll detection; Bacterial fluorescence; Infrared spectroscopy; Bacterial ATP detection; Detection of bacterial phosphatase)
Summary table of options available at different stages of red meat production
Summary table of interventions reviewed for this information package
On Farm Food Safety Strategies
Interventions Applicable to the Live Animal or to the Body prior to Skinning
Animal hide washing or dehairing
Slaughter and Dressing Interventions
Interventions Used During Chilling
Chemicals that may be used during spray chilling
Interventions for Processing, Packaging and Retail
Natural antimicrobials, bacteriophages and parasitic bacteria
Natural antimicrobials, bacteriophages and parasitic bacteria
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