UV Disinfection Improves Safety Standards and Increases Shelf Life In The Meat Processing Industry
Hanovia UV disinfection systems can improve safety standards and increase product shelf life in the meat processing industry. The compact systems are easily incorporated into many meat processing applications including wash water, brine chillers, meat marinade and pickle injectors and also for disinfecting wastewater for reuse.
Disinfecting the water used to rinse carcasses and to wash process equipment and work surfaces can dramatically decrease contamination, increasing shelf life. UV also reduces the amount of chlorine needed to disinfect rinse and wash water.
UV systems on recirculating brine chillers and meat pickle and marinade injectors are very effective at destroying harmful microorganisms like Listeria and E. coli. Depending on the model, some UV systems can operate very effectively through a wide range of temperatures and applications – from super-cooled brines to very hot sanitation cycles. Additionally, in marinade applications, operating costs are reduced through less frequent fluid change-over.
The other application for UV in meat processing operations is as a non-chemical treatment for plant wastewater. Increasingly, meat processors are caught between conflicting sets of regulations – while food hygiene regulations in many countries require increased use of water to rinse carcasses, environmental regulations are limiting the amount of fresh water that a plant can consume. With only so much fresh water coming in, plants are forced to reduce capacity in order to meet these conflicting requirements.
By reusing disinfected wastewater in non-contact applications like chillers and cooling towers, more fresh water can be devoted to washing and processing. Hanovia’s UV systems can be used in conjunction with other waste treatment processes to disinfect wastewater without chemicals, making it fit to use again. By using this low-maintenance technology, plant production capacity can be increased and hazardous chemicals are eliminated.
Designed to meet the stringent sanitary requirements of the food industry, all Hanovia UV units can be easily integrated into plant control systems. Maintenance requirements are minimal – typically the UV lamps only need replacing once a year, an easy operation which can be carried out by on-site personnel. Automatic internal wipers keep the UV lamps clean, ensuring optimum UV output at all times – especially important in solutions with a high concentration of suspended solids.
