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Meat and poultry recalls rose by 66% between 2013 and 2018, according to a recent report from the U.S. Public Interest Research Group, an independent consumer advocacy organization. Food recalls overall increased 10% within the same timeframe, the report also noted.

The United States Department of Agriculture disclosed that 20,552,911 pounds of meat products were recalled throughout 2018. When considered alongside the more than 500 recalls for non-meat food products led by the U.S. Food and Drug Administration – and the fact that hundreds of those collective food recalls did not specify the total weight of product recalled –  the total weight of discarded product actually exceeds 125 million pounds.

These recalls are drawing national – at times, even international – attention. 

And it’s not just meat – romaine lettuce was infamously pulled from the shelves of supermarkets nationwide multiple times last year when E.coli contamination was discovered, Fresh Express salads sold in McDonald’s locations around the country were recalled after sickening more than 500 people with a Cyclospora parasite, and bags of organic coconut flour distributed by King Arthur Flour Company were recalled in the wake of concerns of potential salmonella contamination.

An estimated 48 million people are sickened and over 100,000 hospitalized annually from food-related illnesses.

In some contamination situations, companies make the expensive but optimal choice to voluntarily recall their products before potentially devastating impacts occur; in worst-case scenarios, products seriously harm consumers, disrupt processing operations, and irrevocably damage brand reputations.

But the best-case scenario, of course, is avoiding food contamination altogether.

The key to achieving contaminant-free food production is maintaining a clean processing environment with hygienic air, which impacts virtually every stage of production from automation and fermentation to packaging and transportation.

Since oxygen, comprising nearly 21% of the air’s chemical content, inadvertently cultivates contaminants like bacteria and viruses, food processing requires a contaminant-free, nitrogen-heavy atmosphere with less than 2% of oxygen by volume.

The combination of oil-free air compressors to eliminate contaminants from the air during food production and packaging with nitrogen generator systems to create nitrogen-rich environments  to safeguard perishable foods through their transportation and storage reduces potential risk.

Oil-Free air compressors compress atmospheric air for processing by high efficiency air treatment removing particulate, aerosol oil, moisture, and bacterial or viral entities. The treatment comprises various stages of filtration in conjunction with refrigerated or desiccant type dryers. Depending on the tailored needs of the application, “Class Zero” air, which is free of all contaminants, is best for ensuring food safety and longevity.

Once filtered, air flows into a nitrogen generator system for conversion. By producing nitrogen onsite, primarily achieved through PSA nitrogen generators or nitrogen membrane generators, food processing companies can save up to 75% of the costs typically incurred through nitrogen delivery. Through the removal of any remaining moisture and oxygen, these systems produce nitrogen with purity levels up to 99.99%.

For products requiring an extended shelf life, active or passive modified atmosphere packaging (MAP) better preserves foods by employing vacuum pumps to remove excess air and impart various gases into product packaging; this alters the molecular composition of its enclosed atmosphere. By utilizing MAP, food companies prolong a product’s shelf life by reducing the presence of moisture or bacteria and protect products for shipping by filling empty space between packaging materials.

After more than 20 years in this business, I’ve seen my fair share of production issues and widespread recalls – but I’d rather see businesses preparing themselves with high-quality, hygienic production processes before potential disaster strikes.

At Compressed Air Systems, our team consults directly with clients to design custom systems and products that meet their specific operational needs. If your food production business hasn’t reviewed its air filtration and nitrogen generation systems lately, it’s time to reassess.

When used in tandem with chillers to achieve optimal food and beverage product conditions throughout every stage of the production process, high-functioning air compressors, nitrogen generators, and vacuum pumps safeguard not only the wellbeing of your customers but also that of your business’ bottom line.

This article was sponsored by Compressed Air Systems.

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