Handbook of Meat Processing

Table 15.1.

Chemicals for sanitizing meat

• processing facilities

Compound

Use concentration

(ppm) *

Optimum use temperature

Advantage

Disadvantage

Relative cost

Sodium hypochlorite

100 – 200

Room

temperature

Effective against a wide range of bacteria

Corrosive if not used properly, organic matter reduces activity

+

Iodophor

25

Room temperature ( <

35 ° C)

Stable, long shelf life, less corrosive

Can stain, less effective against bacterial spores

+++

QUATS

100 – 200

Room temperature

Stable, long shelf

life, less

corrosive, additional cleaning properties

Leaves residues, high foaming, low effi

ciency on bacterial spores

++

Peroxyacetic acid

100 – 200

Chilled to room temperature

Effective against a wide range of organisms, biodegradable

Hazardous in concentrate form

++

Acid - anionic

200 – 400

Room temperature to hot

Less corrosive

Narrow spectrum of antimicrobial activity

+++

Isopropyl alcohol

70% v/v

Room temperature

Fast acting

Not effective against spores, fl ammable

++

* Sources: Giese (1991) ; Cords et al. (2005)

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