Gone are the days when consumers purchased fresh meats and poultry from the local butcher or seafood from the local fish store. Today most fish, poultry and livestock are shipped from farms to industrial processing plants where they are butchered and then packaged for shipment to distribution centers, and ultimately purchased by consumers.

Fresh fruits and vegetables are similarly processed to be sold frozen or in cans.

Moving the processing of food away from the point of purchase introduces challenges in maintaining food quality. Preventing bacterial growth and contamination in the time between slaughter or harvest and consumption are among the biggest challenges. Proper sanitation in all food processing facilities is essential to maintaining food safety.

The HN55 and CP33 are capable of injecting chlorine and acid for control of salmonella and other pathogens. Because they are certified by WQA for use with potable water they can be used as part of the scalding process to control pHand in the chiller to introduce chlorine and control pH.

Chemilizer injectors are used by many food processing operations to inject sanitizers, surfactants and acid solutions.

A CP33 can injectthe 20-50 PPm of chlorine required in the chiller for the largest processor. The pictures below show pathogen control in processing plants using both the HN55 and CP33.

Poultry Processing Plant Installations

Injecting biocides into a sanitizing fogging system.

To read about one processing plant’s continuous improvement efforts with regard to sanitation, click here.

To learn more, contact Chemilizer at 1.800.234.7211