Maximizing Shelf Life: The Importance of Proper Use of Processing Aids

So you’ve decided to apply a processing aid to your carcasses. Think you can now rest easy and never worry about product contamination ever again? It’s not so simple.

Microorganisms are like predators; they stalk their prey and wait for the right moment to attack. While no one can totally win the war against microorganisms, you can control them with the right conditions, products, equipment, and application methods.

Essential Conditions for Preventing Cross-Contamination

First, let’s look at the conditions essential for avoiding cross-contamination and maintaining high quality standards:

• The overall hygiene of the animals and the sanitation of the premises where they are slaughtered must be adequate.
• The dressing technique is also crucial.
• Sanitize equipment between contacts with new carcasses.
• Prevent carcass contamination by preventing contact with soiled surfaces or splashing it with contaminated water.

Common Mistakes When Using Processing Aids

For a processing aid to be effective, it must be used rigorously. Some of the most common mistakes made when applying processing aids are:

• Using the minimum concentration solely to reduce the cost of treatment.
• Failing to verify the product’s use concentration, or using an inappropriate verification method. For example, test strips only give you the approximate concentration whereas a test kit ensures accurate dosages.
• Not applying enough sanitizing solution to the carcass. The solution must completely cover the surface to effectively dislodge contaminants.
• Not applying the processing aid with optimal pressure, which can jeopardize the quality of the treatment and make some contaminants more difficult to remove.
• Applying the antimicrobial agent too quickly after rinsing with water. If you don’t give the water sufficient time to drain, it will dilute the antimicrobial and reduce the effectiveness of the treatment.
• Using inadequate or malfunctioning dilution equipment.
• Not regulating fluctuations in flow rate and pressure, which can cause product dosing to vary significantly.
• Failing to check bleed valves in dosing systems used to dispense products that degas.
• Neglecting proper preventive maintenance on equipment.
• Not maintaining a constant temperature for decontamination techniques requiring hot water.
• Using expired products and/or failing to monitor the quality of products used.
• Improper storage conditions for processing aids (intense heat, presence of organic contaminants or trace metals, etc.), which can cause them to degrade prematurely. It is better to use smaller sizes and ensure high output than buy large sizes that degrade prematurely.

Ensuring Food Quality and Safety

Take pride in your products. By constantly monitoring your operations, you can ensure customers receive products of undisputed quality and protect your company’s reputation.

At Sani Marc, we have a wide range of products to suit your type of food processing, along with an expert in processing aid application techniques. We can recommend the most suitable processing aid for your process and equipment to preserve the food safety of your products.

Consult with Our Experts

Want to know more? Talk to one of our representatives. They can advise you on the right processing aids and application methods for your carcasses.

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