Effectiveness of disinfection in a meat processing plant

Studies on the effectiveness of disinfection in a meat processing plant for products from white and red meats on the basis of the degree of reduction of total count of mesophilic microflora were performed. It was specified that the surfaces of the equipment for mechanical processing of the meat were...

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Bibliographic Details
Published inZhivotnovŭdni nauki Vol. 45; no. 2; pp. 63 - 67
Main Authors Vashin, I, Rusev, V, Stoyanchev, T, Dinkov, D, Pavlov, A
Format Journal Article
LanguageBulgarian
Published 2008
Subjects
BACTERIA
CELL COUNTING
CONTEO DE CELULAS
DESINFECCION
DESINFECTION
DISINFECTION
FOOD SAFETY
http://www.fao.org/aos/agrovoc#c_10397
http://www.fao.org/aos/agrovoc#c_15950
http://www.fao.org/aos/agrovoc#c_24048
http://www.fao.org/aos/agrovoc#c_28609
http://www.fao.org/aos/agrovoc#c_33995
http://www.fao.org/aos/agrovoc#c_765
INNOCUITE DES PRODUITS ALIMENTAIRES
INOCUIDAD ALIMENTARIA
MEAT PROCESSING PLANTS
MESOPHILE MICROORGANISMS
MICRO-ORGANISME MESOPHILE
MICROORGANISMOS MESOFILOS
NUMERATION CELLULAIRE
PLANTAS DE PROCESADO DE CARNE
USINE DE VIANDE
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Summary:Studies on the effectiveness of disinfection in a meat processing plant for products from white and red meats on the basis of the degree of reduction of total count of mesophilic microflora were performed. It was specified that the surfaces of the equipment for mechanical processing of the meat were with more bacteria than these for high temperature processing drying and storage. After disinfection was made the total number of mesophilic microflora was reduced to quantities below the legislative requirements. The total effect of the disinfection in this meat processing plant was over 90% and the effect was stronger on more contaminated and smoother surfaces.
Bibliography:B 1098
Q03
ISSN:0514-7441