Comparative investigations on the effect of disinfection in two meat processing enterprises
2008
Rusev, V., Thracian University, Stara Zagora (Bulgaria) | Stoyanchev, T., Thracian University, Stara Zagora (Bulgaria) | Vashin, I., Thracian University, Stara Zagora (Bulgaria) | Pavlov, A., Thracian University, Stara Zagora (Bulgaria) | Dinkov, D., Thracian University, Stara Zagora (Bulgaria)
Comparative investigations were carried out in 2 meat processing plants in order to determine the effect of disinfection on contact surfces prior to after the procedure on the basis of the total number of mesophilic microorganisms. It was found out that during production, the surface of most meat processing machines in the plant manufacturing freshly cooked and dried sausages from red and white meat were more contaminated than those in the plant manufacturing dry sausages from red meat. After the sanitation mesophilic microflora was reduced to amounts, many times lower than normatively allowed.
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