With foodborne illnesses estimated to cause 48 million infections and 128,000 hospitalizations annually in the United States (CDC), it is crucial that processors take every precaution necessary to prevent the growth and spread of harmful pathogens. Due to the high risk associated with foodborne illness and meat products, processors may find themselves using more time and resources on sanitation practices than necessary, ultimately hurting their sustainability initiatives and bottom line.
Between conserving major resources, controlling costs, and preventing the spread of foodborne illness, meat processors need additional resources and technology to help prioritize food safety and operational efficiency equally. Fortunately, beef, pork and poultry processors don’t have to choose between prioritizing food safety and optimizing resource use. As intervention application techniques continue to advance, processors can now successfully utilize electrostatic technology in lieu of immersion dips and traditional in-line spray systems.