Handbook of Meat Processing

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Chapter 15

Plant Cleaning and Sanitation

Stefania Quintavalla

Introduction

Sanitation is broadly defi ned as the formula-
tion and application of procedures that estab-
lish an environmental state that promotes
cleanliness and protects public health. It has
many implications when applied to the food -
processing environment. A safe water supply
and distribution system, unpolluted air, sound
construction of facilities, effective pest
control, proper waste handling, disposal, and
treatment are critical elements of environ-
mental sanitation (Quintavalla and Barbuti
2007 ).
Cleaning and sanitation are among the
most important activities in the meat prod-
ucts plants, as these measures provide the
necessary environment for proper meat han-
dling and processing. There are direct links
between inadequate sanitation and the con-
tamination of meat and poultry products with
pathogenic bacteria. Proper cleaning and
sanitation is becoming increasingly impor-
tant in modern meat processing as more per-
ishable and hygienically sensitive meat
products come on the market, particularly
convenience foods such as prepackaged por-
tioned chilled meat, vacuum - or modifi ed -
atmosphere packaged sliced meat products,
both cooked and uncooked (ham, sausage,
etc). These products are examples of “ ready -
to - eat ” products or RTE, as they are usually
taken right from the package and consumed
as they are, with little or no heat treatment.
Sanitation is critical for ensuring that RTE
products do not become cross - contaminated.

Cross - contamination is the transfer of bacte-

ria and possible pathogens to the exposed

RTE product before packaging. These bacte-

ria may come from the environment, from the

employees, or from the equipment. This is

the reason why factors like housekeeping,

personal hygiene, training and education of

the personnel, plant layout, design of equip-

ment and machines, characteristics of mate-

rial selected, and the maintenance and general

condition of the plant should be addressed

when deciding on cleaning and disinfection

procedures.

Sources of Contamination in

Meat Processing Plants

Raw Materials

The fi rst source of contamination is the raw

meat. The muscle tissues of healthy living

animals are nearly free of microorganisms.

Contamination of meat comes from external

surfaces, such as hair, skin, and the gastroin-

testinal and respiratory tracts during slaugh-

tering. Initial microbial contamination of

meats results from the introduction of micro-

organisms into the vascular system when

contaminated knives are used for the exsan-

guination; the vascular system rapidly dis-

seminates these microorganisms throughout

the body. Raw meat characteristic pathogens

are Salmonella , Listeria monocytogenes ,

Staphylococcus aureus , Campylobacter (in

poultry), and Escherichia coli O157:H7.

Contamination subsequently occurs with the