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 |
Electrolysed Water
Electrolysed water (EO) is produced by passing a current of electricity through a dilute saltwater solution. One product of the reaction is sodium hydroxide (NaOH) and the other is hypochlorous acid, which has a low pH, contains active chlorine, and has a strong oxidation-reduction potential similar to that of ozone. The properties of EO water can be optimised by increasing the voltage and increasing the salt concentration which results in a more acidic solution and higher residual chlorine level.
Download more information on Electrolysed Water
| INTERVENTION SUMMARY | |
|---|---|
Location |
Pre or post slaughter |
Intervention Type |
Surface treatment of hide or warm carcass |
Treatment Time |
15-30 seconds |
Regulations |
Considered safe in US, Japan & Australia, but awaiting full approval. Not approved for the EU |
Effectiveness |
1.5-3 log reduction |
Likely Cost |
Capital cost of equipment - A$500,000 to A$1 million for installation of spray cabinet |
Value for Money |
Substantially cheaper than other treatments (eg. organic acid chemicals are more expensive than salt). However, even though the salt would be cheaper the equipment costs would be similar to any surface treatment equipment |
Plant or Process Changes |
Space required for a spray cabinet treatment area or modification of existing cabinet |
Environmental Impact |
Environmentally friendly solution Energy would be required to produce the current |
Occupational Health and Safety |
Safety issue from electric current generated as part of process |
Advantages |
Salt is the only chemical used Little corrosion of stainless steel and carbon steel when using EO water |
Disadvantages or Limitations |
Need a spray cabinet to apply treatment Depending on the pressure of application, there may be issues with water penetration into the fat surfaces |
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