Meat Chiller Brine Disinfection

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Processed meats are rapidly chilled from cooking temperature to packaging and slicing temperature by the use of concentrated, chilled salt water (brine) or very cold fresh water cascaded or sprayed over these products.
The use of salt brine permits the chiller liquid to be maintained at a temperature well below 32ºF, typically 15-25ºF. This allows for more rapid chilling of the product and at the same time reduces the likelihood of bacterial growth in the brine. Still, even at these low temperatures listeria monocytogenes and other bacteria can thrive and grow.

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In the past, many processors provided a level of pathogen control of this brine using bleach, citric acid, ultraviolet radiation (UV) and even pasteurization. In most cases their own laboratory test results typically have shown limited efficacy, resulting in the need to discharge this brine as often as daily.

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Bioionix disinfects turbid brine that is opaque in color and that contains significant levels of suspended and dissolved solids. The Bioionix process is safe, reliable and environmentally friendly. Today the Bioionix system is replacing these methods and is providing effective long-term microbial control of meat processing liquids. Bioionix systems have been proven reliable and effective in multiple large commercial installations at leading meat processors. In many plants this can lead to longer processing production times and reduced time spent on CIP cleaning. The Bioionix process can eliminate high chlorides from being discharged while providing an added layer of protection to your product.

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