Controlling of sterilisation conditions at meat-and-bone-meal production

To control the temperature/time conditions of a meat-and-bone-meal production unit an indicator intended to control sterilisation for neurosurgery was tested. The indicator unit was sealed and added to the content in the sterilizer ensuring that the indicator was subjected to identical conditions. After indicator recovery process efficiency could be read and documented based on color development. Products were also withdrawn directly from the sterilizer after processing based on the parameters used by a meat-and-bone-meal factory (135 degrees C, 3 bar, 25 min.). When tested using an ELISA for the detection of pork in cooked meat all results were negative. This system van be used without the need for further adaptation to self-control the manufacturing process of canned pet food but can also be integrated to control the manufacturing process of related food products. The check-up with the indicator system can be recommended for self-control whereas the ELISA resulting in non-detectability of animal, specien is recommended for official use.