Enhancing sanitation efficiency in red meat processing: a novel enzymatic approach

Residual organic matter on food contact surfaces (FCS) in meat processing plants promotes bacterial attachment and persistence, compromising meat safety and quality. Conventional hot-water cleaning (55-60 °C) can exacerbate this problem by heat-setting proteinaceous residues, leading to the formation of conditioning films that protect microorganisms from subsequent sanitation. A low-temperature, enzyme-based cleaning strategy was specifically designed to disrupt meat-derived residues before thermal fixation occurs, representing a departure from conventional heat-dependent cleaning regimes. A targeted enzyme screening approach was used to identify formulations active at reduced operating temperatures (40-50 °C) and neutral pH, conditions compatible with energy-efficient cleaning-in-place systems. A protease-lipase combination was selected and evaluated on stainless steel and conveyor belt materials contaminated with beef residues. Surface swabbing assays (ATP and protein) quantified the hygienic properties of surfaces post-treatment, showing that the enzyme treatment reduced the frequency of detection of protein on both surface types and reduced ATP levels by approximately 93% on FCS (p < 0.0001). To address microbial persistence beyond residue removal, the formulation was further optimized by incorporating cellulases and an amylase to target extracellular polymeric substances within Escherichia coli O157:H7 biofilms. The enzymatic cocktail reduced biofilm mass significantly (p < 0.0001). There was no statistical difference between negative control wells and enzymatic treatment wells (p = 0.3060), demonstrating near eradication of the biofilm matrix. Enzymatic cleaning regimes show great promise for sustainably enhancing food safety practices in meat processing plants, with lower operating temperatures and more mild solution pH.