Clean room technology in the food industry - Sterile processing and packaging of meat and sausage products

Making sure of the shelf-like of a product is a central quality characteristics for every manufactureer when processing and packaging meat and sausage products. Both the trade and the final consumer expect a guaranteed shelf-like, and the minimum shelf-like should not be ensured by the use of preservatives. There should also be no additional pasteurisation; this will save energy costs and avoid spoiling the quality of sensitive products. The final consumer expects to buy a food that is as far as possible in its natural state, ready to use and with a good shelf-life. To achieve this aim the product must be protected from recontamination during processing and packaging. Specially developed systems of clean room technology can prevent this and one can save on investments related to the taking of additional measures.