critical ingredient in mammalian mother's
milk that provides suckling babies anti-path-
ogenic protection. Activated lactoferrin
removes fimbria, which comprise the web of
fibers a pathogenic bacterial cell, such as
L. monocytogenes, uses to attach itself to a
host. Once exposed to lactoferrin, pathogens
cannot attach. It can block the attachment of
E. coliO157:H7, and more than 30 other
pathogens such as salmonella and campy-
lobacter.
Phenolic compoundsin wood smoke serve
as antimicrobials. Liquid smoke components
have been found (Sunen, 2003) to provide a
significant inhibitory activity against
L. monocytogenes.
Electrolyzed oxidizing wateris more eco-
nomical and effective than chlorine or
ozone. This process relies on sodium chlo-
rite, which is converted by an electrolyzing
machine that converts the sodium chlorite, in
a 12% solution in water into two antimicro-
bial compounds.
Barboza et al. (2002) evaluated the effec-
tiveness of nisin, lactic acid, and a combina-
tion of lactic acid and nisin to reduce
carcass contamination. They discovered that
washing carcasses with water did not signif-
icantly reduce the bacterial load and that the
largest reduction in bacterial contamination
was accomplished with a mixture of nisin
and lactic acid. A small antimicrobial pep-
tide produced by Lactococcus lactisis more
effective against L. monocytogenes when
used in combination with lactic acid. Most
of the salts of lactic acid, including potas-
sium lactate, at up to 5%, partially inhibit
the growth of this pathogen. Zinc and alu-
minum lactate, as well as zinc and aluminum
chloride (0.1%) work synergistically with
100 IU of nisin per milliliter to control the
growth of L. monocytogenes Scott A
(McEntire, 2003). Although meat processors
are actively seeking interventions that mini-
mize the risk of the introduction of
pathogens, the optimal reduction technique
has not yet been identified.Sanitation practices
General Instructions
Approximately 50% of sanitation prob-
lems result directly from less-than-optimum
sanitation procedures and chemical usage.
All personnel should practice good personal
hygiene, as discussed in Chapter 6. They
should wear freshly laundered clothes and
stay away from meat and other processing
equipment if they are ill. Cleaning and sani-
tizing compounds should be kept in an area
accessible only to a sanitation supervisor,
manager, and superintendent, and should be
allocated only by the sanitation supervisor.
Misuse of these compounds inhibits effective
cleaning, and may possibly result in personal
injury and equipment damage. The water
temperature should be locked in at 55ºC.
Instructions provided with the portable or
centralized high-pressure or foam-cleaning
system should be followed. Cleaning com-
pounds should be applied according to
instructions or recommendations provided
by the vendor. (Chapter 9 provides a discus-
sion related to safety precautions when han-
dling cleaning compounds.) The sanitation
supervisor should inspect all areas nightly
while the cleanup crew is not on duty. All
soiled areas should be recleaned prior to the
morning inspection by the regulatory agency.
Chlorine papers should be used to check
the sanitizing solution if automatic make-up
or instructions are not available. These test
papers include directions for use and are avail-
able through most cleaning compound suppli-
ers. Other check systems for monitoring
sanitation are also available and are discussed
in Chapter 8. More information on these sys-
tems may be obtained from firms that sell
cleaning compounds and monitoring systems.