Abstract
The aim of this study was to establish the difference in the total number of bacteria present on some surfaces after disinfection was performed either by a professional or a layman employed at the slaughterhouse. Based upon the obtained results it can be concluded that there were omissions in the disinfection procedure. The study material consisted of wet and dry swabs taken during a five week period, before and after disinfection was performed either by a professional or a laymen. The following surfaces were sampled: meat carving knife, meat hooks, floor of the stunning area, and corridor floor. The procedure for wet swabs was carried out in accordance with the standard ISO 18593 method. The number of bacteria was estimated from each sample with the standard ISO 4833 method. Disinfection was performed with a 0.02% chlorine solution; the exposition time was 30 min. According to the obtained results it can be concluded that after disinfection was carried out by a professional- veterinarian, or by a layman, all surfaces which were previously treated correctly (mechanical cleaning and sanitary washing), and disinfected measured a significant decrease in the number of total bacteria (log cfu/cm2). The results for the total number of bacteria obtained after disinfection of the stunt area indicate on possible omissions as the number of bacteria did not decrease.
Highlights
Implementation of good hygiene practice in slaughterhouses and procedures based on hazard analysis and critical control point (Hazard Analysis Critical Control Points) principles are essential to prevent microbial carcass contamination in order to ensure meat safety (Lindblad and Berking, 2013)
The aim of this study was to establish the difference in the total number of bacteria present on some surfaces after disinfection was performed either by a professional or a layman employed at the slaughterhouse
The results for the total number of bacteria obtained after disinfection of the stunt area indicate on possible omissions as the number of bacteria did not decrease
Summary
Implementation of good hygiene practice in slaughterhouses and procedures based on hazard analysis and critical control point (Hazard Analysis Critical Control Points) principles are essential to prevent microbial carcass contamination in order to ensure meat safety (Lindblad and Berking, 2013). The food business operators (FBOs) have the primary responsibility of ensuring food safety. Adequate meat hygiene is the result of the implementation of conditions and procedures based on HACCP principles. The predetermined conditions are crucial for the implementation of HACCP principles, and should be accomplished prior to HACCP. In addition to all other requirements, the pre-requisites include sanitation (cleaning, washing and disinfection) aimed at preventing possible sources of contamination, as well as reducing the total number of bacteria to the lowest possible extent (Bunčić, 2009)
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