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 Vacuuming
Steam vacuuming uses steam and/or hot water to loosen soil and kill bacteria, followed by application of a vacuum to remove contaminants. The effectiveness of steam vacuuming depends on employee diligence of application and the operational status of the equipment. It is only useful when applied to specific areas of the carcass that are visibly contaminated i.e. it is not conceivable to ‘vacuum’ the whole carcass.
Download more information on Steam Vacuuming 
| INTERVENTION SUMMARY | |
|---|---|
Location |
Post slaughter |
Intervention Type |
Spot treatment |
Treatment Time |
5 seconds |
Regulations |
Good results if used correctly |
Effectiveness |
Accepted in US and Australia, achieving acceptance in EU |
Likely Cost |
A$ 100,000 plus |
Value for Money |
Fair to Good |
Plant or Process Changes |
Requires personnel to operate Can be included in most existing configurations |
Environmental Impact |
Energy is required, and water to produce steam Small amounts of liquid effluent are produced |
Occupational Health and Safety |
Although steam is produced, the risk of scalding is low Manual handling training may be required to prevent repetitive strain injuries |
Advantages |
Less expensive than most interventions Can be directed at visibly contaminated areas Possible robotic installations in the future |
Disadvantages or Limitations |
Condensation may be an issue if area not well ventilated Some bleaching of meat surface but not permanent discolouration |
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