Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!

How to use less water for beef processing without compromising food safety

While keeping busy is a good thing, high levels of production require additional use of resources including antimicrobials, water and overall energy.

By Bob Ogren
beef washing birko
July 13, 2018

Now that drought conditions in cattle-raising states have subsided and beef production has increased, beef processing facilities are running at or near capacity. By the end of 2018, total beef production is expected to grow five percent year over year. While keeping busy is a good thing, high levels of production require additional use of resources including antimicrobials, water and overall energy.

Beef processing requires more water per pound than any other type of protein and, the biggest users of water are the carcass washing cabinets used as interventions, which can go through 300 gallons or more per minute. That equates to hundreds of thousands of gallons a day.

Over the last two decades, carcass wash cabinets haven’t improved much in terms of design and efficiency, but that’s changing. Equipment manufacturers across the industry are working to develop ways of building cabinets that provide more precision and control, helping processors reduce water usage while also washing more thoroughly.

Improvements are coming to food safety chemistry as well. Innovations such as new formulations and creative ways to apply antimicrobial chemicals will help processors do more with less product.

Automation is making it easier for beef processors to meet efficiency and sustainability goals while catching problems before they get worse. Reporting functionality in automated sanitation solutions, for example, makes recordkeeping easier, allows for setting benchmarks and can indicate when a resource such as water is being overused when compared to typical data.

As bright as the future may look in terms of efficiency and sustainability, beef processors need advice for conserving water now. Here are some of the best places to start.

First, conduct a detailed review of your standard processes for carcass washing. Can the temperature and volume levels be adjusted to improve efficiency? Are the nozzles the right size and in good working condition?

Nozzles are a common issue that lead to wasted water. Their orifices wear out over time, allowing more gallons per minute to spray than necessary. Through routine maintenance, nozzles should be checked monthly and replaced every six months to one year depending on if you’re running a single or double shift plant.

Damage to swivel assemblies also leads to wasted water. Third shift sanitation workers sometimes use cabinet spray pipes like a ladder. That can create a kink in the assembly that starts to leak.

Water waste in protein processing can be avoided when you give your maintenance crew dedicated time to look for potential problems. So, while the industry is developing processing and food safety solutions, efforts to conserve resources can have a positive impact on your bottom line and the environment.

Bob Ogren is vice president of equipment at Birko, the leading provider of food safety chemistry, equipment and technology. It’s patented Chad Carcass Wash and Water Smart systems are trusted by the top beef processors in the U.S.

KEYWORDS: beef

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Bobogren headshot 150x200
Vice President, Equipment, Birko

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Food Type
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Contamination Control
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Subscribe For Free!
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

recalled sysco and lyons imperial nutritional shakes

Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 14 Deaths

Image of fish on ice

Common Fish Food Poisoning Types and Prevention Methods

Scientist inspecting food substance with microscope

FDA Announces ‘Proactive’ Post-Market Chemical Review Program to Keep Food Supply Safe

Events

June 12, 2025

Additive Bans Ahead: Your Guide to Avoiding Risk and Maintaining Agility

Live: June 12, 2025 at 12:00 pm EDT: From this webinar, attendees will learn how ingredient bans will impact product development, labeling, and sourcing.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • Denver Processing LLC Recalls Raw Pork and Beef Products Produced Without Benefit of Inspection

    Denver Processing LLC recalls raw prok and beef products produced without benefit of inspection

    See More
  • packaging robots

    How Processors Can Use Robots to Enhance Food Quality and Safety

    See More
  • Field Xpert SMT70 tablet PC

    How food processors can use IIOT for maintenance activities

    See More
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing