White Paper

Reducing microbial growth in meat processing

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Meat processing facilities require large amounts of water for cleaning processes. While nearly all water is drained away, some moisture remains in the air and condenses on surfaces. Equipment malfunctions. Worker safety is compromised, and bacteria can grow. Downtime, shutdowns, and lost revenue are all possible outcomes. This report summarizes why microorganisms such as bacteria can thrive if strict sanitation, temperature control and optimized dehumidification are not part of your process, and how Munters can help you reduce the potential for microbial growth so you can maintain hygenic conditions, eliminate downtime and boost production.

Key learning objectives:

  • What are microorganisms
  • How moisture levels affect microorganism growth
  • Controlling moisture in manufacturing environments
  • Controlling moisture in cold storage
  • Selecting the right dehumidification solution
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