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DESIGN OF ENVIRONMENTALLY-CONTROLLED ROOMS IN THE AGRO-FOOD INDUSTRY: A MEANS FOR SUPPRESSING AIR-BORNE CONTAMINATION.

LA CONCEPTION DES SALLES A ENVIRONNEMENT CONTROLE EN AGROALIMENTAIRE : UN MOYEN DE MAITRISE DES CONTAMINATIONS AEROPORTEES.

Author(s) : ROSSET R., ROSSET P.

Type of article: Article

Summary

THE ENVIRONMENTALLY-OR MICROBIOLOGICALLY CONTROLLED ROOM, WHICH ENSURES THE QUALITY OF THE FOODSTUFFS BY ACTING ON BIOCONTAMINATIONS, IS ABLE TO CONTROL THE CONTAMINATION SOURCES DIRECTLY OR INDIRECTLY. THE SOURCES ARE ANALYZED. THE QUALITY OF THE PLANT RESULTS FROM MANY PARAMETERS THAT HAVE TO BE DEFINED AND FORMALIZED AND WHICH CONCERN AMBIENCE, CONSTRUCTION, OPERATION, MAINTENANCE AND CONTROL. J.L.

Details

  • Original title: LA CONCEPTION DES SALLES A ENVIRONNEMENT CONTROLE EN AGROALIMENTAIRE : UN MOYEN DE MAITRISE DES CONTAMINATIONS AEROPORTEES.
  • Record ID : 1992-1865
  • Languages: French
  • Source: Rev. gén. Froid - vol. 81 - n. 5
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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