Why condensation control is important for microbial control and hygiene in meat processing
Controlling climate conditions is essential to ensuring food safety and this can be achieved with help from the experts at Munters.
Meat processing facilities require large amounts of water for cleaning and hygiene processes. While nearly all water is drained away, some moisture remains in the air and condenses on surfaces. This condensation can be a breeding ground for mould growth, viruses and bacteria. Meat is the food source considered to be at the highest risk from microbial growth (see white paper).
The impact of this can be significant, not only for HACCP but for several reasons. Condensation can lead to equipment malfunctions, worker safety is compromised, and bacteria can grow. This can result in unplanned or unncessary downtime, shutdowns, lost revenue and increased maintenance costs.
As the world’s biggest supplier of desiccant dehumidifiers and air handling solutions, Munters has extensive experience in controlling climate conditions, and understands the importance of ensuring product safety.
White Paper – Reducing microbial growth in meat processing
Munters, global leaders in dehumidification, has published a white paper that explores how microorganisms such as bacteria can thrive if strict sanitation, temperature control and optimised dehumidification are not part of your process. Munters can help you reduce the potential for microbial growth so you can maintain hygienic conditions, eliminate downtime and boost production.
This white paper includes:
• How moisture levels affect microorganism growth
• Moisture in manufacturing environments
• Optimal relative humidity levels for controlling moisture in manufacturing environments
Download the white paper today
Condensation control is an important aspect of meat processing facility design and operation. Reduction of moisture in the air will lower the dew point, help prevent condensation and reduce the potential for microorganism growth. Temperature control alone is not enough, as some microbes can survive extreme temperatures. Humidity control, below 50% relative humidity, will stop all microbial growth and reduce lipid envelope virus transmission.
Sanitation, temperature control and optimised Munters dehumidification will keep bacteria and mould away.
An additional advantage of such a low humidity is that maintenance of buildings and equipment is required less frequently and materials and (electronic) equipment wear less quickly. It is also much more pleasant for people to work in a drier atmosphere.
Backed by research
Research by the University of Paris Est, France, has shown that dehumidification is essential in order to avoid condensation and stop the microbial growth. Washdowns/cleaning and disinfecting are not sufficient. In many instances, dehumidification can be twice as effective when compared to cleaning alone.
Case Study – Arrive Essart Poultry
“We installed a dehumidifier, supplying 2,000 m3 per hour in a plant of 50,000 m3. Since then, the visibility has been increased to 15 metres! We also wanted to prevent water droplets forming on the ceiling, following advice from the health authorities.”
Oliver Bourhis, factory manager, Arrive Essart Poultry.
Munters dehumidification solutions
Munters specialises in dehumidification systems for a wide range of industries, with vast experience with applications throughout the food industry. For more information on how drying and dehumidification can help you, contact Munters today. Munters specialists will be happy to provide advice and information, and make recommendations to help you create a dry and hygienic production environment.
For more information, to book a site survey or to speak to a member of the Munters team, visit munters.com
Watch our latest video – Secure uptime and quality in meat processing with dehumidification