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WHEN SHOULD THE INCREASE IN BACTERIAL COUNT BE ALLOWED FOR ON SURFACES IN CONTACT WITH MEAT.

[In German. / En allemand.]

Author(s) : SCHMIDT U., CREMMLING K.

Type of article: Article

Summary

THE AA. CONCLUDE FROM THEIR OBSERVATIONS (BACTERIAL COUNT AND IDENTIFICATION) THAT THE INCREASE IN MICROBIAL CONTAMINATION, IN MEAT PROCESSING ROOMS, OF SURFACES IN CONTACT WITH MEAT (WHATEVER CLEANLINESS AFTER WASHING) IS OBSERVED WHEN THESE SURFACES REMAIN HUMID DURING SEVERAL HOURS AT TEMPERATURES OF ABOUT 278 K (5C). SUCH AN INCREASE CAN BE PREVENTED EITHER BY DRYING SURFACES RAPIDLY AFTER CAREFUL CLEANING, OR BY CHEMICAL DISINFECTION. U. D.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0482
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 71
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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