Hypochlorous acid is for meat processing cleaning
Meat slaughtering and processing are susceptible to different degrees of microbial contamination,which poses a serious threat to its products and safety, currently,hypochlorous acid is used as a bacteria-reducing agent in meat slaughtering industry in China and the United States, At the same time, the number of microoganisms determines the length of meat shelf life.Converntional sterilizing products have low bactericidal effect and will produce harmful residues on the surface of meat,affecting food safety, The meat treated with 14mg/L hypochlorous water had fresher color and better bacteriostatic effect.
In the process of meat processing, attention should be paid to the pre-cooling bacteria reduction link,disinfection of slaughtering workshop utensils,workers' hands and so on.The detailed operations are as follows
Cleaning and disinfection during production and processing
Clean and disinfect during transportation and distribution
Cleaning and disinfection in the process of sales and operation
Cleaning and disinfection during food and beverage processin
The contamination of poultry during the slaughter and processing of carcasses is a major risk for subsequent foodborne infection. The levels of bacteria in chickens at the processing plant is related to the amount of bacteria found among birds on the farm. The CDC estimates that each year roughly 48 million people gets sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. Electrolytically generated hypochlorous acid is a powerful oxidant that is stable in solution. When saturating poultry contaminated with microbial pathogens, hypochlorous acid quickly inactivates the pathogens by damaging their cell walls and disrupting their internal proteins, lipids, and DNA.The USDA has approved the use of electrolytically generated hypochlorous acid for use in poultry chillers at up to 50 ppm. Hypochlorous acid is considered a safe and suitable antimicrobial on poultry by the FDA and USDA. Electrolyzed water (hypochlorous acid) has demonstrated in numerous studies to be highly effective for inactivating E. coli O157:H7, Campylobacter, Salmonella enteritidis, and Listeria monocytogenes.