Hypochlorous Acid Generator for Meat Product Disinfection and Fresh-keeping

Hypochlorous Acid Generator for Disinfection and Fresh-keeping of Meat Products

Microbial contamination in slaughtering, processing, storage and transportation is the core issue that impairs the quality of meat products and shortens their fresh-keeping period. Meanwhile, traditional disinfectants (sodium hypochlorite, 84 disinfectant, etc.) have drawbacks such as low bactericidal efficiency, easy generation of carcinogenic by-products like trihalomethanes, residual hazards, and adverse effects on the taste and color of meat products. International markets such as the EU even impose strict restrictions on the use of sodium hypochlorite on direct food contact surfaces.

The meat product processing industry is in urgent need of an efficient, safe, residue-free disinfection and fresh-keeping solution that meets international standards. It is essential to solve the problem of microbial contamination of slaughter carcasses, processing equipment and production environments, extend the fresh-keeping period of meat products, and improve product qualification rates and export competitiveness.

Product Definition

The hypochlorous acid generator for disinfection and fresh-keeping of meat products is an on-site liquid-producing disinfection and fresh-keeping device specially developed for the entire industrial chain of meat slaughtering, processing, storage and cold chain. It generates slightly acidic/neutral hypochlorous acid water that meets food contact standards through electrolysis technology, with the dual properties of high-efficiency sterilization and fresh-keeping quality protection. It can be applied to all processing links of meat products by means of soaking, rinsing, spraying, atomization, etc., and can quickly kill pathogenic bacteria such as Salmonella and Escherichia coli without producing harmful by-products or leaving residues, and will not affect the color, pH value and taste of meat products. At the same time, it can effectively extend the fresh-keeping period of meat products, complying with the safety and compliance requirements for meat product processing at home and abroad.

Product Parameters (AQ-P300-W)

Core Selling Points

1. High bactericidal efficiency, 10 times that of traditional disinfectants: The generated hypochlorous acid water has a remarkable killing effect on common pathogenic bacteria in meat products such as Salmonella and Escherichia coli. A concentration of 14mg/L can completely kill Salmonella in 1 minute, while sodium hypochlorite requires 125mg/L to achieve the same effect; a concentration of 10ppm can reduce pathogenic bacteria by 5-6 orders of magnitude in 5 minutes. Its bactericidal efficiency is far superior to calcium hypochlorite and 84 disinfectant, meeting the high requirements for bacteria reduction in slaughtering and processing.

2. Food-grade safety, no residues and no harmful by-products: Hypochlorous acid water is recognized as a food-contact antibacterial agent by the US FDA and USDA. It decomposes rapidly into water and oxygen after use, without generating carcinogens such as chlorate and trihalomethanes, and leaves no residues on the surface of meat products. It complies with the stringent regulations on food disinfectants in international markets such as the EU, adapting to the export demand of meat products.

3. Dual effects of fresh-keeping and quality protection, no impact on meat product quality: The treatment will not alter the color and pH value of meat products, can significantly reduce the total volatile basic nitrogen (TVB-N) content of meat products, and inhibit the reproduction of viable bacteria and coliforms during cold storage. Pork soaked in 50ppm hypochlorous acid water can have its fresh-keeping period extended by 10 days, solving the problem of meat spoilage from the source.

4. Customizable concentration, adapting to the needs of all links of meat product processing: The available chlorine concentration can be precisely adjusted from 10 to 120ppm. A concentration of 50-70ppm is suitable for soaking slaughter carcasses, 40-80ppm for hand disinfection of staff, and 80-120ppm for disinfection of workshops/equipment/environments, meeting the disinfection and fresh-keeping needs of all links including slaughtering, processing, storage and transportation in a one-stop manner.

5. Outstanding economic efficiency, much lower use cost than traditional solutions: The only consumable is special electrolyte, the service life of the equipment is ≥5 years, and long-term use can greatly reduce the disinfection cost of enterprises.

6. Easy operation, adapting to industrial continuous production: Adopting an automatic control system, it can produce liquid with one click without manual blending and dilution; equipped with a humanized operation interface that clearly displays the operating status and concentration, ordinary staff can master the operation after simple training; the equipment is small in size and movable, adapting to different scenarios such as slaughter workshops, processing plants and cold storage, and supporting 24-hour continuous operation.

Application Scenarios

The hypochlorous acid generator is widely used in the entire industrial chain of poultry and livestock slaughtering and processing, deep processing of meat products, cold chain storage and distribution, covering all disinfection and fresh-keeping links to achieve full-process microbial prevention and control:

1. Slaughtering link: Used for soaking and rinsing disinfection of poultry/livestock carcasses, killing pathogenic bacteria such as Salmonella and Escherichia coli on the surface of carcasses, eliminating endogenous pollution and reducing the initial bacterial load of meat products.

2. Processing workshop: Used for spray/atomization disinfection of the ground, walls and air in processing workshops, as well as wiping/soaking disinfection of food contact surfaces such as operating tables, meat cutters and conveying equipment, preventing secondary pollution in the processing link.

3. Personnel and processing equipment: Used for running water rinsing and disinfection of the hands of processing staff, and soaking/spray disinfection of tools and utensils such as work clothes, gloves, turnover boxes and knives, cutting off the path of artificial pollution from the source.

4. Deep processing of meat products: Used for cleaning and spray disinfection of fresh-cut meat and prepared meat products, as well as bacteriostatic treatment of processing water, ensuring the hygienic safety of the meat product processing process and extending the shelf life of finished products.

5. Cold chain storage/distribution: Used for air and surface disinfection of cold storage environments and refrigerated trucks, as well as regular spray fresh-keeping of stored meat products, inhibiting the reproduction of microorganisms during cold storage and extending the fresh-keeping period of meat products.

6. Distribution center: Used for spray disinfection of incoming and outgoing vehicles and transshipment tools, and rinsing disinfection of distribution sites and roads, ensuring the hygienic safety of the meat product distribution link and preventing cross-link pollution.

Application Timing and Frequency

Core Application Timing

1. Immediate use for slaughter carcass treatment: Immediately soak/rinse poultry/livestock carcasses with hypochlorous acid water after slaughter, depilation and evisceration, which is a critical timing for bacteria reduction and fresh-keeping, and can quickly kill surface pathogenic bacteria.

2. Full-link disinfection before processing: Conduct comprehensive disinfection of workshop environments, equipment, tools and personnel before meat product processing to create a sterile environment for processing and avoid initial pollution.

3. Regular disinfection during processing: Conduct regular disinfection of staff hands, operating tables and conveying equipment during meat product processing to prevent microbial cross-contamination in the processing process.

4. Use before finished product packaging: Conduct spray/rinse disinfection of fresh-cut meat and prepared meat products before packaging, reduce the bacterial load on the surface of finished products, improve product qualification rates and extend shelf life.

5. Use before storage/distribution: Conduct disinfection of product surfaces and storage/transportation equipment before meat products are put into cold storage and loaded into refrigerated trucks, inhibiting the reproduction of microorganisms during cold storage.

6. Disinfection of equipment/environment during shift handover: Conduct disinfection of equipment, tools and workshop environments during workshop shift handover to avoid cross-contamination from processing in different shifts.

Recommended Application Frequency

1. Carcass slaughter disinfection: Process immediately after the completion of each batch of slaughtering, disinfect in line with production, soaking time 10-20min, concentration 50-70ppm.

2. Workshop environment disinfection: Disinfect the processing workshop once before starting work and once after finishing work every day, and spray once every 2 hours during processing, concentration 80-120ppm.

3. Equipment/tool disinfection: Clean and disinfect immediately after the completion of each batch of processing, soak small tools for 10min, wipe and disinfect large equipment, concentration 80-100ppm.

4. Personnel hand disinfection: Disinfect once before staff enter the workshop, and once every 1 hour during processing, concentration 40-80ppm.

5. Work clothes disinfection: Soak and disinfect for 20min after daily use, concentration 80-100ppm; conduct immediate spray disinfection in case of temporary pollution.

6. Storage/distribution disinfection: Conduct disinfection once before meat products are put into cold storage, and disinfect the cold storage environment once a day; disinfect refrigerated trucks and transshipment tools once for each distribution, concentration 80-120ppm.

Frequently Asked Questions

1. Q: What is the safety of hypochlorous acid water in meat product processing scenarios, and will it produce harmful by-products?

A: It has extremely high safety and produces no harmful by-products at all. Hypochlorous acid water is recognized as a food-contact antibacterial agent by the US FDA and USDA. The hypochlorous acid water generated by this equipment contains no additional products such as chlorate and ozone, decomposes rapidly into water and oxygen after contact with meat products without leaving residues; in addition, it will not generate carcinogens such as chloroform when reacting with organic matter, fully complying with the stringent regulations on food disinfectants in international markets such as the EU, and adapting to the safety requirements for meat product processing and export.

2. Q: Can the bactericidal effect of hypochlorous acid water meet the bacteria reduction requirements of meat product processing, and what advantages does it have compared with traditional sodium hypochlorite?

A: It fully meets the requirements, and its bacteria reduction effect is 10 times that of sodium hypochlorite. Hypochlorous acid water with a concentration of 14mg/L can completely kill Salmonella in 1 minute, while sodium hypochlorite requires 125mg/L to achieve the same effect; hypochlorous acid water with a concentration of 10ppm can reduce common pathogenic bacteria in meat products by 5-6 orders of magnitude in 5 minutes, and its bactericidal efficiency is far higher than that of calcium hypochlorite and 84 disinfectant; at the same time, hypochlorous acid water will not affect the quality of meat products after sterilization, while sodium hypochlorite is likely to cause an increase in the pH value and color change of meat products, and also produce harmful by-products.

3. Q: Is the equipment complicated to operate? Can ordinary staff of slaughtering and processing enterprises master it quickly?

A: The operation is extremely convenient. The equipment adopts an automatic control system, which can generate hypochlorous acid water with one click without manual blending and dilution; it is equipped with a humanized operation interface that clearly displays core information such as equipment operating status and disinfectant concentration, with simple operation steps; ordinary staff can master the operation proficiently after 10-15 minutes of simple training, without the need for on-duty professional and technical personnel, adapting to the industrial production needs of slaughtering and processing enterprises.

4. Q: Will treatment with hypochlorous acid water affect the quality of meat products such as color and taste, and can it extend the fresh-keeping period?

A: It will not affect the quality of meat products at all, and can significantly extend the fresh-keeping period. Meat products treated with hypochlorous acid water have no obvious changes in color and pH value, their total volatile basic nitrogen (TVB-N) content is significantly reduced, and the reproduction of viable bacteria and coliforms during cold storage is effectively inhibited; the fresh-keeping period of pork soaked in 50ppm hypochlorous acid water can be extended from 15 days to 25 days, and poultry carcasses can still maintain a low bacterial load after 10 days of low-temperature cold storage, greatly improving the shelf life and product qualification rate of meat products.

5. Q: Does the equipment meet international certification standards, and is there any compliance risk for meat product export enterprises to use it?

A: The equipment meets a number of international authoritative certifications, with no compliance risks at all. The AQ-P300 model of this equipment has CE certification. The hypochlorous acid water it generates is recognized as a food-contact antibacterial agent for meat processing by the US FDA, EPA and USDA, and is also approved by international organizations such as the Ministry of Health, Labour and Welfare of Japan and the World Health Organization, complying with the EU's regulations on the use of food disinfectants. There are no compliance barriers for meat products to be exported to markets such as Europe, America, Japan and South Korea.