BACKGROUND
An estimated 60% of all retail beef sales are in the form of ground beef, which is notoriously associated with foodborne pathogen outbreaks. There are existing protocols and control points in meat processing or retail operations, which specify the frequency and proper procedures for grinder sanitization. Current industry protocol is to dissemble and then clean meat grinders at the end of a shift. However, if contamination occurs between two cleaning operations, large amounts of product could be contaminated and subject to recall. An increase in the frequency of dissembling and cleaning a grinder may lead to less contaminated product but would also lead to increased operation costs and reduced productivity. Hence, there is a need to develop an intervention step to control contamination while grinding.
SUMMARY OF TECHNOLOGY
OSU researchers have developed a new clean-in-place process for meat grinders, which greatly reduces contamination and the chance of recall. The method is easily applied and does not require disassembly of the meat grinder. The entire process takes only a few minutes and has the potential to significantly increase productivity and reduce operational costs without compromising health and safety standards. This patent pending technology effectively and efficiently sanitizes industrial meat processing meat grinders, lowering operating costs and significantly reducing the risk of food borne pathogens, such as E. coli, from reaching distributors and retailers without operation interruption.
POTENTIAL AREAS OF APPLICATION
MAIN ADVANTAGES
STATE OF DEVELOPMENT
A working method has been developed and a patent application has been filed.