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Meat and Poultry Plant Sanitation

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Principles of Food Sanitation

Part of the book series: Food Science Text Series ((FSTS))

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Abstract

An efficient cleaning system can significantly reduce labor costs in meat and poultry plants. The optimal cleaning system depends on the type of soil and type of equipment present. High-pressure, low-volume cleaning equipment is normally the most effective for removing heavy organic soil, especially when deposits are located in areas that are difficult to reach and penetrate. However, foam, slurry, and gel cleaning have become more prominent because cleaning is quicker and cleaners are easier to apply using these media. Because of high equipment costs and cleaning limitations, cleaning-in-place (CIP) systems are typically limited primarily to applications that involve large storage containers.

In meat and poultry plants, acid cleaning compounds are used most frequently to remove mineral deposits. Organic soils are more effectively removed through the use of alkaline cleaning compounds. Chlorine compounds provide the most effective and least expensive sanitizer for the destruction of residual microorganisms. However, iodine compounds give less corrosion and irritation, and quaternary ammonium sanitizers have more of a residual effect. Appropriate cleaning procedures depend on the area, equipment, and type of soil.

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Notes

  1. 1.

    To reduce mold growth, filtered air or air conditioning with a filter is recommended for aging rooms.

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Author information

Authors and Affiliations

  1. Virginia Polytechnic Institute State University, Blacksburg, Virginia, USA

    Norman G. Marriott

  2. Department of Food Science, Mississippi State University, Mississippi State, Mississippi, USA

    M. Wes Schilling

  3. Department of Food Science, Cornell University, Ithaca, New York, USA

    Robert B. Gravani

Authors
  1. Norman G. Marriott
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  2. M. Wes Schilling
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  3. Robert B. Gravani
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Marriott, N.G., Schilling, M.W., Gravani, R.B. (2018). Meat and Poultry Plant Sanitation. In: Principles of Food Sanitation. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-67166-6_17

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