{"id":12321,"date":"2026-05-12T12:36:48","date_gmt":"2026-05-12T10:36:48","guid":{"rendered":"https:\/\/subba.eu\/hygiene-and-safety-in-meat-packaging-the-technologies-that-make-the-difference\/"},"modified":"2026-10-14T15:57:44","modified_gmt":"2026-10-14T13:57:44","slug":"hygiene-and-safety-in-meat-packaging-the-technologies-that-make-the-difference","status":"publish","type":"post","link":"https:\/\/subba.eu\/en\/hygiene-and-safety-in-meat-packaging-the-technologies-that-make-the-difference\/","title":{"rendered":"Hygiene and safety in meat packaging: the technologies that make the difference"},"content":{"rendered":"\n

In the meat and cured meats industry, cleanliness is not optional: it is a matter of food safety, regulatory compliance and company reputation. Packaging equipment must be designed to withstand intensive washdown cycles, ensure maximum hygiene in the food contact zone and maintain very high production efficiency even in damp, low-temperature environments.<\/p>\n\n

Yet not all machines are the same. Choosing a packaging system for fresh or processed meat means evaluating a series of technical features that are often underestimated at the purchasing stage.<\/p>\n

\n

Hygienic design: the first line of defence<\/strong><\/h2>\n<\/div>\n

Machines intended for packaging meat products must comply with the principles of so-called hygienic design: a design approach that minimises the points where dirt, bacteria and organic residues can build up. The key features are:<\/p>\n\n

    \n
  • Smooth surfaces, with no sharp edges and a minimum number of exposed screws and joints<\/li>\n\n\n\n
  • Corrosion-resistant materials (AISI 304 or 316 stainless steel) in all areas in contact with food<\/li>\n\n\n\n
  • IP66 or higher protection for all electrical and electronic components<\/li>\n\n\n\n
  • Easy access for cleaning: opening panels, removable guides, geometries optimised for sanitising<\/li>\n<\/ul>\n
    \n

    Washdown resistance: the test of every production day<\/strong><\/h2>\n<\/div>\n

    Washdown cycles on meat lines involve high-pressure water, alkaline detergents and often foam. Machines must be designed to withstand these daily treatments without compromising mechanical precision or the reliability of the control systems.<\/p>\n\n

    New-generation flow-pack machines, tray sealers and thermoformers are built to withstand these processes, ensuring:<\/p>\n\n

      \n
    • Total protection against water ingress in all components<\/li>\n\n\n\n
    • Fast surface drying thanks to sloped geometries and integrated drainage<\/li>\n\n\n\n
    • Materials and surface treatments resistant to the chemical agents in industrial detergents<\/li>\n<\/ul>\n
      \n

      Production efficiency without compromise<\/strong><\/h2>\n<\/div>\n

      Meat packaging demands high production rates: portions, steaks, whole products or sliced products must be packed with precision and speed. The most advanced technologies make it possible to combine maximum hygiene and high productivity thanks to:<\/p>\n\n

        \n
      • Quick format changeovers to adapt to different cuts and weights<\/li>\n\n\n\n
      • Weighing and quality control systems integrated in line<\/li>\n\n\n\n
      • Full automation from portioning to primary packaging<\/li>\n<\/ul>\n\n

        Thanks to the technologies of Subba’s partners \u2014 from flow-pack machines to tray sealers, from weighing systems to complete lines for the seafood and meat sectors \u2014 companies in southern Italy can access cutting-edge solutions with the support of expert consultants working locally.<\/p>\n\n

        Contact us to find the packaging solution best suited to your production needs and to the hygiene standards of your sector.<\/p>\n","protected":false},"excerpt":{"rendered":"

        In the meat and cured meats industry, cleanliness is not optional: it is a matter of food safety, regulatory compliance and company reputation. Packaging equipment must be designed to withstand intensive washdown cycles, ensure maximum hygiene in the food contact zone…<\/p>\n","protected":false},"author":1,"featured_media":12322,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68],"tags":[],"class_list":["post-12321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-en-us"],"_links":{"self":[{"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/posts\/12321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/comments?post=12321"}],"version-history":[{"count":1,"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/posts\/12321\/revisions"}],"predecessor-version":[{"id":12323,"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/posts\/12321\/revisions\/12323"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/media\/12322"}],"wp:attachment":[{"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/media?parent=12321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/categories?post=12321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/subba.eu\/en\/wp-json\/wp\/v2\/tags?post=12321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}