Share

RECOMMENDATIONS FOR DISINFECTING AIR CONDITIONED CHEESE RIPENING STORES.

[In Russian. / En russe.]

Author(s) : BUKANOVA A. A.

Type of article: Article

Summary

MEASURES WHICH SHOULD BE TAKEN TO MAINTAIN CHEESE RIPENING STORES IN GOOD HYGIENIC CONDITIONS ARE OUTLINED. THEY INCLUDE DISINFECTING THE ROOMS AND AIR-CONDITIONING SYSTEM, PREFERABLY BY AEROSOL APPLICATION AND AIR FILTRATION TO REMOVE MOULDS. MOULD CONTENT OF NOT HIGHER THAN 10 / CM2 SURFACE OF STORE WALLS AND NOT HIGHER THAN 50 / 9.8 CM DIAM. PETRI DISH AFTER 5 MIN EXPOSURE IS CONSIDERED TO REFLECT GOOD HYGIENE.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1982-0199
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 5
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (151)
See the source

Indexing