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 |
Interventions used during Chilling
Chilling itself causes a slight reduction in microbial count on carcasses. Spray chilling is commonly practised in North American meat processing but has had limited uptake in Australia. Some studies have investigated the incorporation of an organic acid and acidified sodium chlorite into a spray chilling system. If an establishment chooses to apply this technology, it must satisfy the Food Standards Codedefinition of a processing aid (FSANZ 2006) i.e. there is no residue on the final product. Also, it should not result in any increase in carcass weight. Ionization of the air, or the use of Ultraviolet (UV) lights in coolrooms may help to reduce the microbial load on the product.
| INTERVENTION SUMMARY | |
|---|---|
Location |
End of line chilling or freezing |
Intervention Type |
Cooling of product |
Treatment Time |
24-36 hours |
Regulations |
Accepted Worldwide |
Effectiveness |
Fair: 0.3-0.7 log reduction |
Likely Cost |
Depends on type of chilling system eg. blast, plate etc. |
Value for Money |
Fair |
Plant or Process Changes |
Installation of powerful refrigeration units will be needed for ultra-low temperature chilling Spray chilling will require tubing and spray nozzles installed Most systems should retro-fit into existing chill rooms |
Environmental Impact |
Refrigeration equipment requires energy. |
Occupational Health and Safety |
Spray systems result in wet, slippery floors Ultra-low temperature chilling can result in ice formation inside the chill room. Staff should wear appropriate protective clothing including gloves. |
Advantages |
Part of the existing process Spray chilling can give a reduction in chiller weight loss but as the increase is due to extra moisture concentrated in the outer fat layers this is only of benefit when processing very lean animals that do not require removal of external fat. Spray chilled carcasses, although they have a colder external surface, may be easier to bone than conventionally chilled carcasses at the same temperature, due to the moister, softer external fat layer. Spray chilling can give a whiter fat colour on the external primal surface. |
Disadvantages or Limitations |
The microbial reduction is slight Unless chillers are designed to achieve the required temperatures they may be incapable of achieving the desired results. Carcasses chilled to a very low surface temperature may be more difficult to bone and in most cases will incur a financial penalty at slower boning speeds. |
Downloads:
More information on Cold Treatments 
More information on Light Treatments
Information on Chemicals that may be used in spray-chilling:
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