Meat & Poultry Processing

Germicidal UV Applications / Food & Beverage / Meat & Poultry Processing

Processing Facilities Undergo Constant Barrage by Microorganisms

Meat Processing facilities undergo a constant barrage of microorganisms, such as bacteria and mold. Maintaining rigorous sanitization and disinfection standards to comply with USDA, FDA standards, and the FDA Food Safety Modernization Act (FSMA)open_in_new is an expensive and time-consuming effort. Read on for an overview of germicidal ultraviolet (UV-C) in meat processing.

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Meat carcasses hanging in a processing facility room

The FDA Food Safety Modernization Act (FSMA) Safety Plan

FSMA requires that you know the risks in the facility, have a safety plan in place, and take preventative measures to minimize hazards.

See the five (5) FSMA steps below, click through, and read about the safety plan at the FDA websiteopen_in_new.

Step 3 - Oversight of Preventative Controls

Studies Show Germicidal UV Rays Mitigate Microorganisms

Studies show UV-C rays actively mitigate microorganisms, bacteria, and mold. Germicidal Ultraviolet UV-C rays, emitted at 254 nanometers, are lethal to pathogenic microorganisms such as E. coli, Salmonella, and Listeria monocytogenes — which tends to affect ready-to-eat (RTE) meat products.

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Germicidal UV Increases Meat Processing Profits

Meat processing facilities that properly employ Germicidal Ultraviolet UV-C see a direct correlation between the installation of their ultraviolet systems and increased profits. Higher sanitization standards translate to safer working conditions, higher quality products, longer product shelf life, and increased profitability. Germicidal Ultraviolet UV-C technology is an economical and rapid method of disinfection.

Chart showing how UV-C increases profits in the meat processing industry

UV-C for Meat Processing Disinfection: Air, Surfaces & Water

Germicidal Ultraviolet UV-C technology will aid in your efforts to keep all areas in your processing plant sanitary. Atlantic Ultraviolet’s disinfection and purification systems all use STER-L-RAY^®open_in_new UV-C lamps. These powerful lamps provide safeguards in meat processing facilities for air & surface disinfection, and water & liquid purification.

UV-C Air & Surface Disinfection

UV-C air and surface fixtures in a meat processing holding room

SaniLight^® and Sani·Ray^® Germicidal Ultraviolet Irradiators and Fixtures by Atlantic Ultraviolet Corporation^® are highly recommended for Surface and Air Disinfection. UV-C helps to reduce odors, protect against mold and slime, and increase shelf life. Here are some specific applications:

Sanitary holding and wrapping rooms for successful packaging of fresh meats including pork, lamb, veal, and beef.
In facilities using continuous bacon slicing and wrapping machines, direct UV-C fixtures can be mounted for continuous disinfection as meat is transported from the slicer to the wrapping position.

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UV-C Water & Liquid Purification

Megatron UV-C water disinfection in a meat processing facility

SANITRON^® and MEGATRON^® Water Disinfection Systems, both manufactured by Atlantic Ultraviolet Corporation^®, provide cost effective, continuous solutions for sanitizing wash water, rinse water, clean-in-place (CIP) water, and effluent without special attention or chemicals. Reproduction of waterborne bacteria is prohibited and cross-contamination from water to air and surfaces is drastically reduced. Implementing SANITRON^® and MEGATRON^® can help reuse wastewater and help to meet municipal regulations before wastewater is discharged from your facility. Models are available to treat 3 gallons per minute to 450 gallons per minute and higher.

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Use a Combination of UV-C Systems in Meat Processing Facilities

For maximum sanitization benefit, use a combination of SaniLight^®open_in_new and Sani·Ray^®open_in_new fixtures for air and surfaces, along with SANITRON^®open_in_new or MEGATRON^®open_in_new water purification systems. Contamination can be halted where it begins — viruses, mold, and bacteria are not given the opportunity to reproduce. UV-C also reduces the time needed for washing and cleaning. Proper use of our UV-C systems decreases the amount of chemical cleaners needed in most applications.

SaniLight^® and Sani·Ray^® Germicidal UV Fixtures install on walls, ceilings, or even inside equipment. They provide continuous protection in unoccupied areas. In occupied areas, proper precautions must be made to ensure areas remain unoccupied while the units are in use. These practices will make sure individuals are not exposed to germicidal UV rays, which can be harmful to the eyes and skin.

UV-C fixtures are easy to install and use. Successful disinfection depends on having the proper dose of UV-C light needed. Consider these factors:

Size of disinfection area (for air or surfaces), or gallons per minute to be treated (for water)
The frequency of treatment — whether continuous, between slaughters or personnel shifts, or during major disinfection cleanings
Distance to the treatment surface
Specific microorganisms to be inactivated

UV-C air and surface fixtures in a meat processing plant

UV-C water purifiers in a meat processing facility

Larger Capacity SANITRON^® and MEGATRON^® UV water purifiers range from 83 to 450 gallons per minute. The modular design of each enables units to interconnect and allows capacity for nearly any flow rate. Regardless of which model is chosen, rest assured that process will be chemical free, automatic and provide continuous disinfection of water and liquids without special attention. Atlantic Ultraviolet’s patented dual-action wiper mechanism allows for quartz sleeve cleaning while the system is operational, which means minimal product downtime. MEGATRON^® models have an optional automatic wiper feature that allows for unattended quartz sleeve cleaning.

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Without UV Disinfection for Air, Surface, Water & Liquids

Without the use of SaniLight^®open_in_new or Sani·Ray^®open_in_new, spores settle on the meat, rails, hooks, walls, trays, and just about any other available surfaces. These areas become the sources of contamination for fresh meat entering the facility. The STER-L-RAY^®open_in_new UV-C lamps used in the SaniLight® and Sani·Ray® work to eliminate mold and bacteria, creating a sanitary environment. Mold can easily settle on bacon or other sliced meat as the blade transports spores from the outer surface onto each individual slice. During wrapping of fresh pork, lamb, veal, and beef, bacteria can also enter the package — shortening product shelf life or spreading disease to consumers.

All steps in the processing cycle require heavy water use. When rinsing or cleaning, waterborne contaminants can rapidly spread onto surfaces that come in contact with the liquid particles and aerosols. Waterborne contamination stops spreading when disinfection through UV-C rays is added to the meat processing cycle. Atlantic Ultraviolet’s SANITRON^®open_in_new and MEGATRON^®open_in_new UV Water Purifiers use STER-L-RAY® lamps to inhibit the growth of microorganisms in water.

Powerful UV-C Protection Against Mold and Slime are Provided by the SaniLight^®

The environmental conditions found inside your meat processing facility are favorable to the rapid development of millions of microscopic organisms. Microorganisms are carried throughout the air until they land on meat, meat products, and processing surfaces. Once they cluster, they form visible mold and slime that speed up the meat’s decaying process. This shortens the shelf life, leading directly to a loss of profits.

Microorganisms around meat products in a processing facility without UV-C

UV-C fixtures installed in meat processing refrigeration

SaniLight^® Germicidal Ultraviolet Fixtures (which use STER-L-RAY^® UV-C lamps), along with refrigerator temperatures, allow meat packers and processors to control the rapid development of these microorganisms.

Cold Cathode UV-C Lamps in SaniLight^® fixtures are ideal where frequent starts and stops are required. Cold Cathode UV-C lamps are available for applications where the temperature is colder than room temperature, such as walk-in refrigerators, meat lockers, or holding rooms.

UV-C air and surface disinfection fixtures in a meat processing locker and holding room

UV-C fixtures preventing foul odors in meat processing facility

Germicidal UV Introduction to Meat Processing Facilities

The introduction of Germicidal Ultraviolet (UV-C) technologies into meat processing facilities directly equates to a healthy and safe working environment, as well as higher quality products. By knowing the risks in your facility, utilizing UV-C, and having a safety plan in place, foul odors will be corrected, and contamination will be reduced in the air, on surfaces, in the water and liquid.