ShareAirborne bacteria and carcass contamination in slaughterhouses.
Author(s) : RAHKIO T. M., KORKEALA H. J.
Type of article: Article
Summary
Layout of the slaughtering line was shown to be important in decreasing airborne contamination. Separation of the clean and unclean parts of the line as well as separation of the weighing area from the other clean parts of the line decreased the contamination level. It appears that airborne bacteria have an important role in carcass contamination.
Details
- Original title: Airborne bacteria and carcass contamination in slaughterhouses.
- Record ID : 1997-3419
- Languages: English
- Source: Journal of Food Protection - vol. 60 - n. 1
- Publication date: 1997/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Slaughterhouse; Contamination; Microbiology; Meat; Design; Beef; Pork; Hygiene
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- Date : 1982/02
- Languages : French
- Source: Filière Viande - n. 42
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- Author(s) : COOPER T. J. R.
- Date : 1988
- Languages : English
- Source: AIRAH J. - vol. 42 - n. 3
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- Date : 1993/10
- Languages : English
- Source: Prog. Food Eng. - vol. 65 - n. 10
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- Author(s) : RING C., LEISTNER L.
- Date : 1987/02
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- Source: Fleischwirtschaft - vol. 67 - n. 2
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- Author(s) : OOSTEROM J.
- Date : 1983/08
- Languages : English
- Source: Journal of Food Protection - vol. 46 - n. 8
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