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 |
Hot Water Rinse
Hot water can be applied during slaughter in a number of different forms; either as a whole carcass wash, or to specific areas of the carcass. Application can be by spray (high or low pressure, manual or automatic), by deluge in a cascade or by immersion (more applicable to poultry or small cuts of meat).
Download more information on Hot Water Rinse
| INTERVENTION SUMMARY | |
|---|---|
Location |
Post slaughter |
Intervention Type |
Surface treatment of carcasses, primals or trimmings |
Treatment Time |
10-15 seconds at 75-85°C |
Regulations |
No restrictions, but the use of water on carcasses is discouraged in the EU |
Effectiveness |
Limited efficacy before hide removal, very high efficacy after hide removal (1-3 logs) |
Likely Cost |
Depending on plant throughput from A$500,000 to A$1 million+ |
Value for Money |
Fair to Good |
Plant or Process Changes |
Requires a large amount of space |
Environmental Impact |
High effluent loading High water use – recirculation may be necessary Energy is required for heating water |
Occupational Health and Safety |
There may be risk of scalding Excess moisture on floors, e.g. from run-off post treatment, can cause slipperiness |
Advantages |
Proven technology Effective intervention if operated correctly Can be used at various stages of the process Can be used in combination with chemicals for a greater effect |
Disadvantages or Limitations |
Automatic cabinets may have complex controls Product surface bleaching is evident immediately following treatment, but colour recovers with time High pressure sprays may drive water into the surface of the fat layer, rupturing connective tissue Condensation may be an issue if the cabinet is not well ventilated |
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