Chapter 17 Meat and Poultry Plant Sanitation
Meat and poultry are perishable food-
stuffs, and red meat has a relatively unstable
color. Poor sanitary practices increase micro-
bial damage resulting in reduced color, fla-
vor, and product safety. Effective sanitation
is essential to reduce discoloration, spoilage,
and pathogen growth with a resultant
increase in shelf life product safety.
Sanitation in the meat and poultry indus-
try requires good housekeeping, beginning
with the live animal or bird and continuing
through serving the prepared product. The
sanitation program should be thoroughly
planned, actively enforced, and effectively
supervised. The most successful program
involves inspection by trained personnel who
are directly responsible for the sanitary con-
dition of the plant and equipment.
Role of sanitation..................................................................................
Meat and poultry nourish microorganisms
that cause discoloration, spoilage, and food-
borne illness. Methods of processing and
distribution are responsible for the increased
exposure of these products to microbial con-
tamination. For example, many of today's
merchandising techniques depend on appe-
arance to sell the product. Improved sanita-
tion is responsible for reduced contami-
nation and increased product stability.
There are many obvious reasons for main-
taining high standards of cleanliness in meat
and poultry facilities. The following are a few
that are important:
●These products are vulnerable to attack
by microorganisms present under unsan-
itary conditions.
●Microorganisms cause product discol-
oration and flavor degradation.
●Self-service merchandising of aerobi-
cally packaged fresh meat and poultry
places a premium on intensive sanita-
tion to increase shelf life.
●Improved sanitary conditions reduce
waste because less discolored and
spoiled product has to be discarded.
●Immaculate sanitary conditions can
improve the image of a firm, whose rep-
utation depends on product condition.
A sanitary product is more wholesome
and superior in appearance to tainted
merchandise.
●Increased emphasis on food nutrition
and sanitation by regulatory agencies
and consumers suggests a need for an
effective sanitation program.
●Employees deserve clean, safe working
conditions. Sanitary and uncluttered