Poultry Processing & Poultry Products (Raw and RTE)

Poultry processing requires continuous sanitation of the plant, equipment, and surfaces, as well as the poultry products themselves. Poor or inadequate sanitation practices can contribute to reduced quality, increased spoilage and the potential of foodborne diseases.

Ozone is an extremely effective antimicrobial that kills all known pathogens including E. coli, Listeria, Salmonella, Campylobacter, Bacillus and Norovirus. It can be utilized as an aqueous spray in poultry processing to minimize microorganism contamination on the birds themselves as well as the equipment and environment on the processing floor.

Aqueous ozone can be sprayed directly on the carcasses post evisceration, inside/outside bird washer, post chiller, and continue to be used through cutting, packaging and further processing (RTE). This same ozone spray can be utilized before, during and after processing as a surface disinfectant to keep equipment and the environment sanitized.    

Ozone disinfection can be applied at multiple points in poultry processing:

• Carcass sanitation
• Direct contact meat sanitation at all cut points
• Post-lethality sanitation on RTE meat products
• Surface sanitation on food-contact and non-food-contact surfaces
• Process equipment, e.g. knives, cutters, saws and gloves
 

Ozone is an approved food additive, so it can be applied at any time during processing, on the product and equipment simultaneously. When sprayed on conveyors and automated cutting equipment during processing, ozone can eliminate biofilm and significantly reduce fats, oils and grease on all surfaces. This can reduce downtime for cleaning as well as provide further protection from cross-contamination in the processing line.

Ozone will not affect the organoleptic qualities (taste, texture, smell and color) of poultry. It can be used as an additional point of intervention in the HACCP plan or it can be used in lieu of one or more traditional chemical or thermal processes.
 

KEY POINTS

  • Effective raw poultry sanitation
  • Effective post-lethality disinfection
  • Flexible application modes
  • No impact on organoleptic quality of product
  • Extends shelf life
  • Destroys biofilm on surfaces
  • Safe for workers
  • No hazardous waste disposal
  • USDA, FDA, EPA and USDA-Organic approved

Ozone Advantages

Ozone compares favorably with traditional disinfectants used in poultry processing. It has a broader spectrum of efficacy than chlorine, peroxyacetic acid, acidified sodium chlorite, hydrogen peroxide and quaternary ammonia.

Unlike other disinfectants, ozone will penetrate and destroy biofilm. Biofilm is endemic to cutting surfaces and processing room surfaces, and must be eliminated for reliable product safety. Ozone leaves no harmful byproducts and requires no rinsing.
 

Applications in Poultry Processing

Ozone can be adapted to any existing aqueous or gaseous configuration with minimal retrofit of water and power. Aqueous ozone can be utilized through sprayers, showers, or cascades and can be plumbed into a flume. Gaseous ozone can be applied into any confined storage location

 

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