The Effect of Sloping the Grinder Body of the Meat-Mincer Machines on the Reduction of Microorganism and Chemical Residuals after Cleaning-A Newly Design

Abstract

Hygiene is critical for human health, particularly in locations where industrial meat products are produced. One of the most common causes of contamination in the meat sector is meat grinders, which are notoriously difficult to clean. As a result, eliminating the water that has accumulated in the body is critical for the meat grinders' hygiene. In the presented study the effect of tilting the neck region after grinder body washing on total bacterial growth, pH, and pathogens in a meat grinder functioning regularly in a workplace was investigated. The machine was cleaned, then set to the predetermined angle value and the sample was taken 5 minutes later. The machine was maintained at this angle value for 15 hours, then swab was taken before the morning began. swab samples were taken after cleaning and pre-production at 0, 10, 20, 30, and 40 degrees slopes. When the results were combined, it was discovered that about 30% decrease in the overall number of bacteria was observed with a 30-degree tilt. Since there is no antigen in the neck region after the cleaning, there is no salmonella and Listeria monocytogenes. The pH level approached that of the cleaning water, eliminating the cleaning chemicals' impact.