Tag: Meat processing

Reports

UV ‐ light surface disinfection / Disinfection of surfaces with UV light

Published:

01/12/2011

Authors:

Árni R. Rúnarsson, Eyjólfur Reynisson, Sveinn H. Magnússon, Kristinn Andersen, Viggó Marteinsson

Supported by:

Technology Development Fund

Contact

Viggó Marteinsson

Research Group Leader

viggo@matis.is

UV ‐ light surface disinfection / Disinfection of surfaces with UV light

The effect of UV radiation on disinfection is well known. UV radiation is lethal to microorganisms, especially UV-C radiation with wavelengths around 260nm (short wave). Radiation at that wavelength causes damage to the structure of the genetic material and prevents DNA transcription or microbial growth. Although the effects of UV light for disinfection are well known, its use for disinfection in food processing is relatively new. This report describes the tests for the antimicrobial effect of UV lamps on the microbial content of the meat processing line. The results of the tests show that UV light causes a statistically significant decrease in the number of microorganisms on the conveyor belt of the production line. Installation of UV lamps over conveyor belts will therefore be able to reduce microbial contamination from conveyors and processing surfaces to raw materials.

The effects of UV ‐ radiation for disinfection are well known. UV radiation is lethal to microorganisms, especially UV ‐ C radiation with wavelengths around 260nm (short wave). Short wave UV irradiation causes damage to the structure of DNA and prevents DNA transcription, thereby preventing microbial growth. Although the effects of UV light for disinfection are well known, its use for disinfection in the food processing environment is relatively new. This report describes the testing of the inhibitory effects of UV lamps on microbial growth on conveyor surfaces in meat processing. Test results show that UV light causes a statistically significant reduction in microbial load on the conveyor belt. Installation of UV lamps over conveyors in meat processing can therefore be expected to reduce the transfer of microbial contamination from conveyor belts and processing surfaces onto the raw material.

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Reports

Germicidal effects of UV light on processing line surfaces and pork shelf life / Effect of UV light on microbial contamination of processing surfaces and shelf life of pork products

Published:

01/12/2011

Authors:

Sveinn Magnússon, Eyjólfur Reynisson, Viggó Marteinsson

Supported by:

Technology Development Fund

Contact

Viggó Marteinsson

Research Group Leader

viggo@matis.is

Germicidal effects of UV light on processing line surfaces and pork shelf life / Effect of UV light on microbial contamination of processing surfaces and shelf life of pork products

The antimicrobial effect of UV radiation has been known for a long time, but UV radiation at 254nm (UV ‐ C) causes damage to the genetic material of cells and prevents microbial growth. The use of UV lighting for disinfection has increased, for example in the food industry - where UV radiation can be used to disinfect processing surfaces and food - thereby increasing safety and extending the shelf life of food. This report describes a test of the effect of UV exposure on the processing surface on the shelf life of meat products. The effect of UV exposure on the surface of meat processing - the conveyor belt and cutting board - on the shelf life of pork products was examined. The results of the study show that UV exposure has the effect of reducing the microbial content of processing surfaces. The results regarding the effect on shelf life were not decisive, but indicate that with a clean processing line and UV lighting on the processing surface, the shelf life of pork products from the processing line can be increased.

UV radiation at 254nm (UV ‐ C) causes damage to the genetic material of cells and prevents microbial growth. The use of UV light for disinfection is increasing eg in the food production industry - where UV radiation can be used for disinfection of food production surfaces and foods - and thereby increase food safety and extend product shelf life. This report describes the testing of the effects of UV lighting on surfaces in food processing facility on product shelf life. Effects of UV lighting on process line surfaces - conveyor belt and cutting boards - on the shelf life of pork was examined. The results of the study show that UV reduces the bacterial load on process line surfaces. Regarding the effects on pork shelf life the results were not significant but suggest that cleaner process lines and UV lighting on process line surfaces can increase the shelf life of pork products.

Report closed until 01.01.2014 / Report closed until 01.01.2014

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Reports

Values from by-products of slaughter and meat processing - Report for 2009

Published:

01/10/2011

Authors:

Guðjón Þorkelsson, Ágúst Andrésson, Óli Þór Hilmarsson, Ásbjörn Jónsson, Ólafur Reykdal

Supported by:

Agricultural Productivity Fund

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Values from by-products of slaughter and meat processing - Report for 2009

The project is about making value from by-products of slaughter and meat processing. The technical goal was to adapt and develop processing methods that transform by-products from cheap human food, feed and waste into expensive special products that will be sold to customers in other countries. The aim of research and education was to participate in and strengthen cluster collaboration and promote the training of young scientists. The project is for two years. This is a report on the previous years of the project, during which research and development projects were carried out on products from the intestines and rumen, improving the utilization of blood and offal. Freeze-drying of organs for drug and biochemical production also began.

The project is about creating more value from slaughter and meat processing by ‐ products. The technical aim is to adapt and develop processes to convert by ‐ products from being low value food, feed and waste to high value products for export. The aim is also to train young scientists by allowing them to take part in the project. This is a status report from the first year of the project. The project included:

- Development of casing processes

- Better utilization of organs and bloods

- Freeze drying of products for biotechnological development

Report closed

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