• Control of Blown Pack Spoilage in Vacuum Packaged Meat

      Bolton, Declan; Moschonas, Galatios; Sheridan, James J.; Downey, Gerard; National Development Plan (Teagasc, 01/10/2009)
      Blown pack spoilage (BPS) represents a significant commercial loss to Irish meat processors. This research discovered that the organisms causing BPS are ubiquitous in the abattoir environment, making eradication very difficult. The risk of BPS is best managed through a process of regular treatment of plant and equipment with a sporicidal agent such as peroxyacetic acid, good hygiene to minimise carcass contamination and removal of the heat shrinkage stage during vacuum packaging as this activates the spores and reduces the time to spoilage.