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With the high risk associated with foodborne illness and meat products, processors may find themselves using more time and resources on sanitation practices than necessary,
Several years ago, leaders in the meat-processing industry joined a food safety consortium exploring the possibilities of electrostatics as applied in antimicrobial intervention.
Antimicrobial dips and sprays aid in food safety of suppliers' raw product by reducing the micro load that comes from areas including the hide, intestinal tract and the environment. Hence, the application of an antimicrobial intervention can be seen as a positive step for total food safety.
With the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) declaration of Escherichia coli O157:H7 and Shiga toxin-producing E. coli (STEC) as adulterants in non-intact raw beef products and intact raw beef products intended for non-intact use (FSIS, 2012), adding antimicrobial interventions has become standard procedure during beef harvest and further processing.
Driven by cleaner labels: The clean-label trend has propelled the use of antioxidant ingredients and had an impact in the antimicrobial ingredient world as well.
Antimicrobial and antioxidant seasonings and spices that are particularly growing in the meat and poultry industry are ones that appeal to consumers' cleaner label concerns.
Antimicrobial dips and sprays are an integral part of a strong food safety system. They benefit not only in bacterial reduction and suppression, but also improve the shelf life of products.
Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?
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