Pozwól, że pomożemy

Podczas wysyłania wiadomości wystąpił błąd, proszę spróbować ponownie później.

Zadaj pytanie

Minimize risk of microorganisms in meat production facilities.

Organisms that can only be seen through a microscope, microorganisms, can be found everywhere. Fungi, molds, yeasts, and bacteria are all examples of microorganisms. And meat is the food source with the highest risk for microbial growth. So what’s required to make your factory clean of microorganisms?

No water, no microorganisms.

Microorganisms occur in the atmosphere, in water, on plants and in the soil. The growth and metabolism of microorganisms requires water in an available form. They occur where they find food, moisture, and a temperature suitable for their growth. It’s measured as water activity.

Many foods have a water activity above 0.95, which will provide sufficient moisture to support the growth of bacteria, yeasts, and mold. Fresh meat typically has a water activity of 0.99, which makes meat the food source with the highest risk for microbial growth. Hence, in meat production, it’s critical to keep the humidity levels under control. In the same time. it’s crucial to keep the facilities clean in order to meet other food safety standards.

Food processing facilities cleaning processes usually require large amounts of water. When surfaces are not dried properly after cleaning, the remaining humidity can be enough for microorganisms to start developing. Ambient or treated air above 50% Relative Humidity (RH) allows some level of microbial growth to take place. Cleaning agents and disinfectants have a limited duration of action. When they are finished and the cleaned surfaces are still wet, microorganisms and pathogens can start growing again. The microorganisms will thus survive, multiply and eventually even form a biofilm that is more resistant to most cleaning agents. Therefore, drying after cleaning is crucial.

Humidity cannot be removed or controlled with temperature only, as some microbes can survive extreme temperatures. Dehumidification will be needed. Humidity control, below 50% RH, will stop all microbial growth and reduce lipid envelope virus transmission.

As concluded in this white paper ‘Reducing microbial growth in food processing’ by Munters, condensation control is an important aspect of food-processing facility design and operation. Reduction of moisture in the air will lower the dew point, help prevent condensation and reduce the potential for microorganism growth.

The white paper summarizes why microorganisms such as bacteria can thrive if strict sanitation, temperature control and optimized dehumidification are not part of your process. Want to know more? Download the white paper here.

Jak możemy Ci pomóc?

Zabierz mnie do strony startowej
Wybierając zgadzasz się na Polityka cookie

Nieprawidłowy login

Ups! Coś poszło nie tak. Spróbuj ponownie później.

Nieprawidłowy login

Ups! Coś poszło nie tak. Spróbuj ponownie później.