Managing Organic Load: A Persistent Challenge in Red Meat Processing Plants

Red meat processors operate within one of the most biologically complex production environments in the food industry. From harvest through packaging, processing plants are continuously exposed to high levels of organic material residue that place constant pressure on sanitation programs and antimicrobial interventions.

Why Organic Load Matters More Than Ever

Research performed by the Center for Disease Control and Prevention (CDC) estimates that pathogen contamination of food is responsible for approximately 9.4 million episodes of foodborne illnesses, 56,000 hospitalizations, and 1,350 deaths annually.¹ The CDC identified 21 bacteria that are primarily responsible for foodborne illness in the United States. Campylobacter, Escherichia coli (E. coli) O157:H7, Listeria, and Salmonella were listed as some of the top bacterial species responsible for foodborne illness, causing almost 60% of cases in the United States. 

This is particularly concerning since hospitalization rates due to foodborne illness caused by these bacteria range between 17.2% (Campylobacter) to 94% (Listeria) and death rates between 0.1% (Campylobacter) and 16% (Listeria).¹

Red meat and poultry products have been responsible for 22% of annual hospitalizations and 29% of deaths caused by contamination.² The meat can become contaminated during the harvest, processing, storage, distribution, transportation, and preparation phases.³

Table 1. Annual incidence of foodborne illnesses, percent hospitalizations, and percent deaths caused by Campylobacter, E. coli O157:H7, Listeria, Salmonella in the United States.

Source: Summary of the Antimicrobial Activity of KEEPER^® and KEEPER^® Professional Line of Acidified Sodium Chlorite against Campylobacter, E. coli O157:H7, Listeria, and Salmonella on Red Meat, Poultry and Ready-to-eat (RTE) Products (PTP‑12180), Kemin Industries.

Antimicrobial Control in Dynamic Environments

Proper antimicrobial intervention can adequately control various foodborne microorganisms. Acidified sodium chlorite (ASC) is an antimicrobial agent that can be used as a dip or spray for processing meats. ASC emerges as an excellent choice due to its high efficacy against the above listed microorganisms.^4,5,6

In red meat processing, antimicrobial systems are expected to perform consistently across wide pH ranges (1–10) and under changing organic load conditions. This reality highlights the need for interventions that are resilient enough to maintain efficacy despite constant shifts in organic pressure.

“One of the biggest advantages I’ve seen in processing plants is having an intervention that doesn’t lose effectiveness when organic pressure increases,” says Tyler Grantham, Key Account Manager at Kemin. “Consistent performance under variable conditions is what separates a standard antimicrobial from a truly dependable one.”

Kemin’s sodium chlorite product, KEEPER^®, delivers flexible, broad-spectrum antimicrobial protection. When activated with a GRAS (Generally Recognized as Safe) acid, KEEPER forms a powerful oxidative solution effective against common pathogens and spoilage organisms.

Validated Efficacy and Pathogen Reduction

A Turning Point for Red Meat Processors

As regulatory scrutiny, customer expectations, and efficiency pressures continue to rise, organic load management is becoming a defining factor in red meat food safety strategy. 

For many processors, the next step is not simply selecting an antimicrobial but partnering with experts who understand how organic load behaves throughout the red meat process. Leveraging solutions that are scientifically validated, supported under applicable regulatory requirements, and designed for real-world conditions can help processors turn organic load from a constant disruption into a manageable part of a robust food safety system.

For more information on how KEEPER^® can help your operation, visit kemin.com/bio.

References

¹Lewis, B. (n.d.). Evaluation of the Antimicrobial Activity of the KEEPER® Line of Acidified Sodium Chlorite against Campylobacter, E. Coli O157:H7, Listeria, Salmonella and Staphylococcus aureus. TL-23-21058.
²Painter, J. A., Hoekstra, R. M., Ayers, T., Tauxe, R. V., Braden, C. R., Angulo, F. J., & Griffin, P. M. (2013). Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998–2008. Emerging Infectious Diseases, 19(3), 407–415. https://doi.org/10.3201/eid1903.111866.
³Blandon, S.E.; Vargas, D.A.; Casas, D.E.; Sarasty, O.; Woerner, D.R.; Echeverry, A.; Miller, M.F.; Carpio, C.E.; Sanchez-Plata, M.X.; Legako, J.F. Efficacy of Common Antimicrobial Interventions at and above Regulatory Allowable Pick-Up Levels on Pathogen Reduction. Foods 2023, 12, 883. https://doi.org/10.3390/foods12040883
⁴Kemp GK, Aldrich ML, Waldroup AL. Acidified sodium chlorite antimicrobial treatment of broiler carcasses. J Food Prot. 2000 Aug;63(8):1087-92. doi: 10.4315/0362-028x-63.8.1087. PMID: 10945585.
⁵Beverly, R. L., Janes, M. E., & Oliver, G. (2006). Acidified sodium chlorite treatment for inhibition of listeria monocytogenes growth on the surface of cooked roast beef. Journal of Food Protection, 69(2), 432–435. https://doi.org/10.4315/0362-028x-69.2.432.
⁶Tanner R. Comparative Evaluation of Biocides: Oxychlorine Compounds, Peracetic Acid, and Acid Anionic Compounds. 1998;TD-22-8334.
⁷Tanner R. Effect of Oxine against Campylobacter jejuni ATCC 33560. 1998;TD-22-8361.8.
⁸Tanner R. Effect of Oxine and Two Disinfectants against Listeria monocytogenes. 1999;TD-23-8568. 
⁹Tanner R. European Suspension Test 5-5-4. 1988;TD-23-8566.