Meat&Poultry - February 2011 - 63

stronger and have a bit more certainty about what’s coming with all costs from the regulatory to the supply end, but everyone will be in the same boat. “We’re banking heavily on the allnatural trend and thus far have gotten a good reception for our products in the Costco and BJ’s type marketplace,” he adds.” We’re optimistic our retail offerings will allow us to grow in an obviously turbulent year ahead.”

ity, he has had to reduce many costs. He has added a smokehouse and tumbling equipment to his business and has given up slaughter. He uses federally inspected boxed beef for his HRI customers, which includes schools and prisons in the state. He wants to con-

tinue offering fresh ground beef and patties, but notes that many suppliers no longer offer two-piece chucks, which has been increasingly difficult to fi nd. “I am seeing short kills from the large packers, which reduces supplies

Regulation challenges
The New Year could hold total ruin or significant growth for David Haworth and his enterprise, Clark’s Meat House in Riverton, Wyo. Haworth feels strongly that how government handles very small plants like his are critical to his future. The business he purchased six years ago has only eight full-time and two parttime workers, but it is the largest of its type in Wyoming. “I’m worried about how the inspection folks will handle the requirements for validation of HACCP plans,” he asserts. “I’ve done some studies and found that the way the USDA requirement is being proposed would devastate my business. “I have 47 different cooked and smoked products that I produce,” he adds. “The USDA, and consequently state inspection programs like the one I am under, will require further validation and testing for ever y product. We do validate every product, but the pending rules say Haworth our data is not good enough and we would need more scientific data for each product. My start-up costs for such a program would total $94,000 initially and then run another $30,550 every year after that. It would clearly put me out of business.” Haworth, who is also president of the Wyoming Meat Processors Association, says to improve his profitabil-

Disinfect and reuse:
▪ Brine chiller liquids ▪ Poultry red water ▪ Product shower water ▪ Carcass wash water ▪ CIP liquids

Poultry red water disinfection commercial installation

Extending the useful life of meat chiller brine, poultry red water and other process liquids is a real challenge. Existing disinfection technologies may not work reliably and may have risks relating to glass, mercury, or varying chemical concentrations. Water shortages and environmental concerns add to the need for in-plant water reuse. The breakthrough BioIonix electrochemical process reliably disinfects these difﬁcult liquid streams. Safe levels of disinfectants are generated without added chemicals. The BioIonix process works even with opaque liquids containing suspended solids. Automated controls ensure reliable performance and minimize energy use. Contact us to discuss how the BioIonix process may solve your speciﬁc disinfection and water reuse challenges.
BioIonix, Inc. ▪ 4603 Triangle St. ▪ McFarland, WI ▪ 53558 608-838-0300 ▪ info@bioionix.com ▪ www.bioionix.com

www.MeatPoultry.com • February 2011 • Meat&Poultry • 63

http://www.bioionix.com http://www.MeatPoultry.com

Meat&Poultry - February 2011

Table of Contents for the Digital Edition of Meat&Poultry - February 2011