Safeguarding sanitation in meat processing facilities

Written by Ema Nestakova | May 22, 2023

As in all food sub-industries, health protection and safety are crucial in the meat industry, for among, other things, preventing food poisoning and food-related illnesses. Meat processing facilities have high cleaning standards to ensure proper sanitation throughout all stages of the process, but frequent cleaning introduces moisture to the environment, which, if uncontrolled, can lead to unwanted humidity and condensation. This can cause various humidity-related problems that threaten not only the quality and safety of the meat but also its texture and taste. It is possible to minimise the risks associated with unwanted humidity by properly regulating humidity levels, thereby guaranteeing better quality control, increased operational effectiveness and a longer shelf life of products.

HUMIDITY AND ITS ADVERSE EFFECTS ON MEAT

Safe handling of meat is essential at all stages of processing. Uncontrolled humidity can cause a range of problems at different stages of meat processing, including:

STAGE	POSSIBLE PROBLEMS
When raw materials enter the facility	Shortening the shelf life of raw meat or in worse cases - spoilage of meat Moist environments are perfect for the growth of harmful bacteria, such as Salmonella and E. coli, increasing the risk of foodborne illnesses Condensation formation on surfaces and equipment, leading to bacterial growth and compromising product safety
Curing and seasoning	Uneven distribution of flavours and suboptimal preserving Hindering the absorption of curing agents in the meat causes variations in product quality
Drying and smoking	Decelerated drying process extending the time to reach the desired moisture content of the meat Prolonged drying, thus increasing the risk of spoilage Smoke is prevented from being absorbed during smoking, affecting the desired flavour and appearance
Packaging and storage of finished goods	Condensation forming inside packaging, compromising product quality and safety Accelerated growth of bacteria, mould, and yeast, contributing to spoilage and potential health risks

ENSURING SAFETY WITH THE RIGHT DRY-AIR SOLUTION

By addressing and managing humidity-related challenges at each stage of the process, meat processing facilities can ensure optimal product quality, safety and shelf life. Implementing a suitable dry-air solution is essential for reducing the risks associated with unwanted humidity and safeguarding the reputation of the facility and industry as a whole.

CASE STORY: CUSTOMISED DRY-AIR SOLUTION IN A MEAT PROCESSING FACILITY

Cotes partner CTS BeNeLux chose a Cotes dehumidifier for a meat processing facility, where meat, such as sausages and ham, is dried and stored at a stagnation temperature. A Cotes C35 dehumidifier was chosen and customised for mobility by attaching a socket cable and building a stainless-steel frame around it. The dehumidifier was equipped with an additional water condensation unit (LK module), enabling flexible placement without the need for extensive ducting to remove moist air from the rotor. The unit was adapted to be mobile so that it can be used in different areas within the facility:

During the week, the dehumidifier is used in the meat drying room with conditions of 5°C and 50-60% RH.
On the weekends, the facility undergoes extensive cleaning which leaves behind more moisture than the usual daily cleaning. The Cotes unit is used to help dry the rooms more efficiently so that the facility is ready with optimal conditions for the upcoming week.

The meat processing rooms that are given extra cleaning on the weekends are much larger than the meat drying rooms. Therefore, it is important that the airflow rate of the dehumidifier (the amount of humid air that the dehumidifier is able to process over a certain period of time) can be regulated based on which room it is being used in. To solve this challenge, CTS BeNeLux has attached a potentiometer to the unit.

Image: Cotes C35E dehumidifier (to the left) with LK module (to the right)

The BENEFITS of PROPER DEHUMIDIFICATION

Efficient regulation of air quality within the facility, ensuring optimal conditions for meat drying and storage
Improved hygiene standards, creating a cleaner and healthier environment for personnel and a safe product for end consumers
Savings on expensive ducting are made possible by the application of the LK module
More efficient operations due to Cotes dehumidifier speeding up the drying process after cleaning
Reduced maintenance expenses over time by preventing corrosion, mould and bacterial growth
Product quality assurance with the desired taste, appearance and shelf life

WHY COTES is THE RIGHT CHOICE

When it comes to finding the right solution for the job, Cotes dry-air solutions come with a range of benefits that make it an ideal choice:

Exceptional control capabilities, allowing for customisation to suit specific conditions even in fluctuating or multiple environments within one facility
Space-efficient and elegant design built for long service life
Made from stainless steel which is a requirement in many food processing facilities to ensure sanitation
Energy savings, enhanced system control and durability mean long-term cost savings and improved operational efficiency for your facility

"Cotes was the best choice for this project because this entire range is manufactured in stainless steel making Cotes dehumidifiers very popular in the food industry. This is where Cotes makes a big difference compared to its competitors." - Brent Cockroft, Climatic Solutions at CTS BeNeLux

Image: Cotes adsorption dehumidifiers

Do you have issues with humidity? 

If you would like to determine whether you need a dry-air solution in your facilities or would like to explore what a customised dry-air strategy can do for your business, please reach out to one of our trusted partners near you. 

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