Red meat abattoir

Meat abattoirs require a high level of hygiene. Types of dirtiness are various and ask for specific means of cleaning.


  • Proteins(mainly blood)
  • Lipids (fat)

Inorganic :

  • Salts (calcium precipitates)

There are also many sources of infection that have to be monitored and neutralized to keep the final products ‘quality intact:

  • Animal: skin, hair, feathers, digestive tract, tissues… (risks of contamination via dangerous microorganisms such as E. coli, Salmonella, Listeria and viruses)
  • Tools, equipment and surfaces in contact with food
  • Floors (footwear)
  • Walls and roofs
  • Outlets
  • Air (Dust, splashes, spores …)
  • People (hygiene…)
  • Insects and rodents

Sopura has developed sanitation solutions for each hygiene challenge in the abattoir.

We can help your company with the cleaning & disinfecting of enclosures and trucks.

We have adapted sanitation processes (products and apparels) for the equipment and surfaces (walls & floors) of the killing, stunning and bleeding steps. The conveying equipment benefits from specific cleaning solutions.

Sopura has developed a true expertise in the management of washing tunnels and can help you find the best combination of time, products and water for the most efficient cleaning of your equipment.


Assistance in microbiological hazard monitoring

Your company strives everyday to create and maintain all conditions to guarantee the safety of the future user of your finished product.

Sopura has developed tests and measurements to help you to assess the microbiological quality of your products at every step of the transformation process.
Sopura microbiological tests are quick and easy to use. From the raw ingredients to the end products, they help you to detect any microbiological hazard, to identify its source and set up the appropriate remedy.
Our sanitation experts bring your teams regular support to maintain the best hygiene conditions while improving the cost-efficiency of your processes.