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

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Residual organic matter on food contact surfaces (FCS) in meat processing plants supports bacterial growth, compromising food safety.
• Conventional hot-water cleaning can set protein residues, forming protective films that hinder sanitation.
• Existing cleaning methods may be energy-intensive and less effective against biofilms.

Purpose of the Study:

• To develop and evaluate a low-temperature, enzyme-based cleaning strategy for meat processing plant surfaces.
• To assess the efficacy of enzymatic cleaning in removing meat residues and disrupting bacterial biofilms.
• To promote sustainable and energy-efficient cleaning practices in the food industry.

Main Methods:

• Screening enzymes for activity at reduced temperatures (40-50°C) and neutral pH.
• Evaluating a protease-lipase combination on stainless steel and conveyor belts contaminated with beef residues.
• Quantifying surface hygiene using ATP and protein assays.
• Optimizing the enzyme formulation with cellulases and amylase to target *Escherichia coli* O157:H7 biofilms.
• Assessing biofilm reduction via biofilm mass measurements.

Main Results:

• Enzyme treatment significantly reduced protein and ATP levels on FCS by approximately 93%.
• The optimized enzymatic cocktail effectively disrupted extracellular polymeric substances in *E. coli* O157:H7 biofilms, leading to significant reductions in biofilm mass.
• Enzymatic cleaning demonstrated near eradication of the biofilm matrix, with no statistical difference from negative controls.

Conclusions:

• Enzyme-based cleaning offers a sustainable alternative to conventional methods for meat processing plants.
• Low-temperature enzymatic cleaning enhances food safety by effectively removing residues and eliminating biofilms.
• This strategy supports energy efficiency and improved sanitation in meat processing environments.