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 |
Light Treatments
Ultraviolet (UV) light irradiation is commonly used in hospitals and laboratories for decontamination of surfaces, air and water. UV treatment has been used for a number of years in water purification and research is ongoing into the application of UV directly to foods. UV is an electromagnetic wave, lying outside the band of visible light. It has low penetrating power because it is a low energy wave, and its effectiveness is markedly affected by irregularities on the surface treated. Visible light can effect microbial destruction through the photo-dynamic effect, where toxins such as singlet oxygen ions are formed by light-absorbing molecules (photosensitisers). The intensity of visible light used for decontamination must be many times greater than the intensity of sunlight to have any practical benefit.
Download more information on Light Treatments 
| INTERVENTION SUMMARY | |
|---|---|
Location |
Post evisceration, during chilling and post pachaging |
Intervention Type |
Surface exposure of carcasses, primals and products |
Treatment Time |
10 seconds or prolonged |
Regulations |
UV treated water is used as a carcass rinse Approved for food contact surfaces and some brines and marinades |
Effectiveness |
Good where the product is exposed to the treatment Irregular shaped items may prevent uniform exposure |
Likely Cost |
Unable to Ascertain |
Value for Money |
Likely to be good |
Plant or Process Changes |
A 10-min treatment cabinet will take up a lot of space in a boning room, UV lamps can be retro-fitted within cold rooms and display cabinets |
Environmental Impact |
Energy is required |
Occupational Health and Safety |
The unit would require proper shielding Exposure to UV light can cause skin cancer and damage the eyes |
Advantages |
Can be used on packaged product, so no risk of recontamination |
Disadvantages or Limitations |
Can induce rancidity |
Back to main menu