Meat&Poultry -- April 2014 - 52

Environmental
influence

Earth-friendly efforts of sanitation crews require
awareness and an ongoing balancing act
by kimbErliE Clyma
kclyma@sosland.com

C

leaning and sanitizing meat- and poultry-process-

effective cleaner or sanitizer that is cost effective to use."

ing facilities is not an optional practice. There are

Birko offers a full line of sanitation products for meat

microorganisms present that can cause product spoilage

and poultry plants that fit well into a sustainable opera-

and foodborne illness, which makes sanitizing essential.

tion. Birko offers a product range that is 100-percent free

Chemicals are the easiest, most-effective methods of clean-

of 2-butoxy ethanol and Di ethanolamine (both potential

ing and sanitizing meat plants, but with the increased push

carcinogens). The company has also eliminated nonyl phe-

toward being more "green" or Earth-friendly, sanitation

nol ethoxylates from all products, which are reported to

engineers are challenged to consider alternative options.

function as estrogen analogs in the environment causing

Elis Owens, PhD, senior chemist/microbiologist for

gender ambiguity in fish and aquatic amphibians.

Henderson, Colo.-based Birko, says there are "green"

"We also offer sodium-free sanitation and process

methods that sanitation crews can employ while per-

chemicals for customers who need to eliminate or reduce

forming their required tasks at meat and poultry facilities.

salt in their waste water," Owens says. "Our products are

-Picking up as much solid debris before starting wash-down

also shipped as a concentrated formula to minimize the

-Using water-saving spray nozzles and good practices to min-

volume that must be shipped. For larger customers, use

imize water use

of our blend on-site formulation and dispensing systems

-Using enough chemical for effective cleaning without over use

can reduce the volume of product that has to be shipped."

leading to excess discharge into the environment

"Green-conscious" cleaning crews can also look for the

-Eliminating cleaning formulations with known environmen-

recycled symbol on renewable types of materials, includ-

tally harmful components such as 2-butoxy ethanol or nonyl

ing paper products, and try to avoid aerosols when using

phenol ethoxylates

cleaning products. Checking for the biodegradability of

-Using environmentally friendly sanitizers, such as peroxy-

products and using products that can be released via an

acetic acid

automatic dispensing system, including sanitation liquids

-Using automated cleaning systems that minimize the volume

and soaps, can result in the use of more environmentally

of water and chemical needed for a cleaning process.

sustainable products by cleaning and sanitizing crews.  

Eliminating chemical use is not a viable option in meat

"While sustainability is important, at this time effica-

and poultry plants because they are the best way to get

cy and cost remain the primary factors that influence our

the environment clean; but that doesn't mean there aren't

customers purchasing decisions in regards to sanitation

options. Owens explains, "A 'green' or environmentally

products," Owens explains.

friendly cleaning or sanitation product is one that breaks
down readily in the environment during the waste-water
treatment process to leave no toxic residues, yet is still an

52

* Meat&Poultry * April 2014 * www.MeatPoultry.com

M&P's Sanitation Tips are to be used only as guidelines for cleaning
and sanitizing processing facilities. Specific issues and questions
should be addressed by a sanitation crew supervisor.
http://www.MeatPoultry.com
Meat&Poultry -- April 2014

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