Meat Industry Services

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

Processing: Hide Off

Slaughter and Dressing Interventions

The majority of interventions used in meat processing are applied to the carcass following hide removal. Wiping cloths were used in the past to remove visible contamination and hairs, and when this practice was outlawed, trimming and washing became commonplace. Whole carcass spray washing has continually evolved over time from ambient temperature water, to warm water washes to use of antimicrobial agents, hot water and steam. During dressing, there are numerous opportunities for microbial contamination of the carcass surface, and although excellent hygienic practices in place at modern plants limit the amount of contamination present on carcasses, it cannot be prevented totally. In modern meat production, the major food safety hazards are microbial, and to continue to improve meat safety, a combination of proactive good hygiene measures during dressing and application of intervention technologies will be required.

A number of options are available and under development. Click on the links below to find out more about each of the physical or chemical interventions listed.

Physical Interventions

Chemical Interventions


Organic Acids

Steam Pasteurisation

Peroxy Acid

Steam Vacuum

Acidified Sodium Chlorite




Light Treatments

Trisodium Phosphate

Electrolysed Water

Activated Lactoferrin

Rinse & Chill


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