Air contamination with molds in the production plant of the meat industry | Kontaminiranost vazduha plesnima u proizvodnom pogonu mesne industrije
2011
Nedović, M., Biotehnički fakultet, Bijelo Polje (Montenegro). Centar za kontinentalno voćarstvo, ljekovito i aromatično bilje | Đukić, D., Agronomski fakultet, Čačak (Serbia) | Mandić, L., Agronomski fakultet, Čačak (Serbia)
Microflora of the final product may contain contaminants originating from raw materials, equipment used in production, the atmosphere (environment) in which the process takes place, staff, and packaging in which the products is packaged. Therefore we decided to study the microbiological quality of air in plants for production and meat processing, back at the same total number of mold in areas of facility (north, central, south), the amount of air column (20 cm, 160 cm, 200 cm from the floor) and a daily schedule ( 7h, 14h, 21h), which should contribute to spreading knowledge in this field and the organization more productive, healthy and environmentally safer production of meat and meat products. The tests were performed after the introduction of HACCP system. The paper determines microbial contamination of air in food processing plants as an important condition for the production of safe food, and taking certain prophylactic measures and protection measures. The lowest number of microorganisms found in the central part of the drive, and the highest in the north and south.
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