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Veterinary and sanitary assessment and disinfection of refrigerator chambers of meat processing enterprises
- Source :
- Potravinarstvo, Vol 15 (2021)
- Publication Year :
- 2021
- Publisher :
- HACCP Consulting, 2021.
-
Abstract
- The results of microbiological studies of air samples of refrigerating chambers of meat processing enterprises are presented. The quantitative composition of the air microbiota of the chambers of the refrigerating shop was studied. It has been established that the technological regimes for cooling meat in cooled chambers (t = +4 °C) and deep freezing chambers (t = -18 °C and -22 °C) have no bacteriostatic effect on the life activity of mold fungi. The developed disinfecting preparation (hydrogen peroxide (8.0 - 10%), acetic acid (10%), peracetic acid (5.0 - 7.0%), stabilizing additives, water) ensures the destruction of sanitary-indicative microorganisms in cold rooms meat processing plants when applied at a concentration of 0.05% - 60 minutes, 0.1% - 30 minutes, 0.15% - 10 minutes and does not have a toxic effect on meat raw materials that are stored in chambers of the refrigeration shop after disinfection.
- Subjects :
- concentration
refrigerating chambers
Meat packing industry
Nutrition. Foods and food supply
business.industry
Chemistry
Disinfectant
food and beverages
Refrigeration
Raw material
medicine.disease_cause
Acetic acid
chemistry.chemical_compound
exposure
Peracetic acid
Mold
medicine
TX341-641
Food science
microorganisms
business
Hydrogen peroxide
disinfectant
Food Science
Subjects
Details
- ISSN :
- 13370960
- Volume :
- 15
- Database :
- OpenAIRE
- Journal :
- Potravinarstvo Slovak Journal of Food Sciences
- Accession number :
- edsair.doi.dedup.....43e7ae095e598519cad75d80e2dae27b