Time-Temperature Relationships for Sanitizing Meat Processing Equipment

Microbiological evaluation of feet-cutter disc for broiler with a self-washing system using heated and non-heated water

“…In a study conducted by Dillard et al (2016) in slaughterhouses in the United States of America (USA), it could be evaluated the antimicrobial activity of immersing knives, hooks and pneumatic skinning saw in HW. The authors reported that the sanitizing effectiveness of the procedure depends on the time exposure and the size of the surface, which should be more than 10 seconds for larger surfaces.…”