ULTRA VIOLET HIGH PRESSURE FILTER WATER SYSTEM

WHY DO WE USE AN ULTRA VIOLET HIGH PRESSURE FILTER WATER SYSTEM to wash our animal carcasses in our abattoir. By not using chlorine in carcass wash water, there is no chemical residue on our meats! Chlorine gives a ‘salty’ taste and alters flavour.

We have numerous reports of the great, healthy flavour and rich taste of our chemical free meat products.

“One celebrity chef* commented that the quail she tasted was the best. Because we don’t wash our client’s quail with chlorinated water, no chemical, so natural taste! “

“One of the overseas meat buyer teams at a recent Food Expo* commented that the lamb they tasted was different and much better but didn’t know why. They were told the lamb our client provided was processed with chemical free water in our abattoir!

And many more stories………. including extended shelf life* because chlorine is a caustic (degrading) agent.

Based on our experience and result a major export processor has now investigated and started to implement chlorine free processing.

SO why and how Tableland Premier Meats is different from other abattoirs in washing animal carcasses?

Carcasses of meat for human consumption must be washed in ‘potable’ water to remove processing contaminants. Chlorine is used to kill bacteria. The sole purpose of chlorinating water is to kill bacteria and make it potable, ie fit to drink.

Our water is sterilised by the use of high pressure filters to remove particulate matter, and ultra violet light to kill any bacteria in the water, and render the water potable. Our water flow rate is regulated to ensure optimal UV saturation of the water.

Australian Standard for the production of meat for human consumption is AS4696 and allows 26 ppm (parts per million) chlorine residue on carcasses washed in an abattoir. The washing is undertaken to sanitise the carcass and remove contaminants which may be deposited during the dressing process.

Organic standards limit that residue to only 4 ppm.

Tableland Premier Meats use no chlorine in its carcass wash water, and so has no residue. Our water quality is independently monitored by Australian Clinical Laboratories and shows we have ‘less than 1’ E Coli per 100 ml sample, and ‘less than 1’ coliform colony per 100 ml sample. Our microbiology proves no E Coli on carcass, proving we use stringent hygiene standards during dressing of carcasses.

Chlorine as an active ingredient of bleach affects smell of food, and sense of taste. Just smell the shower after it has been bleach cleaned. Food which has not been chlorine washed tastes and smells better.

FACT

Chlorine is an irritant but also antiseptic chemical.

“Bad” bacteria may be the original intended target, but chlorine doesn’t discriminate, which means that “good” bacteria can also be killed off by the chlorine residues in our guts.

Microbial diversity is a valuable component of gut health, and we know that exposure to chlorine leads to reduced diversity of bacteria. When we drink chlorinated water, or eat chlorinated food the chlorine can make it into our digestive tract resulting in decreased microbial diversity and a disrupted microbe-supported immune stimulating ecosystem, leading to fungal candidiasis, intestinal dysbiosis and so on…!

Many people cannot swim in chlorinated pools because it causes skin rash. Chlorine in swimming pools reacts with the proteins in human hair and skin and becomes chemically bonded with a consequential inflammatory reaction. Breathing chlorine can irritate the lungs, remember chlorine gas was used as a weapon in WW1. Salt is a combination of chlorine and sodium, and is medically restricted in some individuals because of the effect of chlorine on fluid balance, and the consequence of that fluid imbalance on blood pressure and kidney health.

Chlorine chemical residues can survive the cooking process, but affected by heat become an altered molecule, with strong oxidising outcomes. Excess ingestion can cause acidosis, the increased acidity, reduces life supporting health outcomes. It is recognised that elevated (acidic) pH increases carcinogenic risk. *

*Contact me for details.

Below is the water microbiology results of water we are using in our abattoir.