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 |
Steam Pasteurisation
Steam at 100°C has a much higher heat capacity than water at the same temperature, so if steam condenses on a surface, the temperature of that surface rises more rapidly than if it were water that was deposited on the surface. Steam droplets are far smaller than bacteria and steam can penetrate into the cavities on the surface, and it will condense onto any cold surface.
Download more information on Steam Pasteurisation 
| INTERVENTION SUMMARY | |
|---|---|
Location |
Post slaughter |
Intervention Type |
Surface treatment for carcasses, primals or trimmings |
Treatment Time |
10-15 seconds |
Regulations |
Reduced efficacy before hide removal, very high efficacy after hide removal (1-3 logs) |
Effectiveness |
Widely accepted, but discouraged in the EU |
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 – recycling may be necessary |
Occupational Health and Safety |
Run-off may make floors slippery Risk of scalding from steam pipes and nozzles |
Advantages |
Proven technology Effective intervention when properly applied Can be used in combination with chemical interventions for a greater effect |
Disadvantages or Limitations |
Condensation may be an issue if cabinet not well ventilated. Can be difficult to operate 100% of the time, complex controls. Bleaching of product surface is evident immediately following treatment, but colour recovers with time |
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