Food safety – fresh meat

If the abattoir or cutting plant detects undesirable bacteria on fresh meat, we have the expertise to improve hygiene efficiently and cost effectively. We are able to achieve this through our detailed knowledge of how and why contamination occurs during the slaughtering and cutting processes. We systematically ensure that contamination from undesirable bacteria is minimised and we develop new techniques to remove visible contaminants and bacteria from carcasses.

How can the Danish Technological Institute assist you?

• The development of new technologies to remove visible contaminants and bacteria
• Improve slaughter hygiene through improved procedures and workflow
• Reduce cleaning times and improve the monitoring of cleaning processes
• Eliminate foreign objects in the meat by selecting optimal detection equipment 
• Approval scheme for injection needles
• Contingency measures for acute production hygiene issues
• Accredited microbiological laboratory for testing for residues in meat
• Traceability options and solutions