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- Title
Microbiological condition of premises, equipment, and air as an important factor in safe food production.
- Authors
Baryga, Andrzej; Polec, Bozhenna; Chapovska, Roksolana
- Abstract
Introduction. Keeping the proper microbiological status of production facilities and air is one of the most important problems, whose solution will guarantee food safety. To do this, in the food industry, the principles of quality systems providing the compliance with the stringent rules of process and food storage are applied. A large focus is on the selection of effective and safe chemicals and auxiliary materials for cleaning and disinfection. Materials and methods. Using the methods of microbiological analysis, the bactericidal effect of the disinfectant "Higienizer" produced in Poland, whose active substance is hydrogen peroxide, was studied. The efficiency estimated by means of prints using agar plates and aspiration method, based on the principle of the current air shock on agar. Results and discussions. Implementing HACCP system allows detecting these critical points of the process, in which the systematic monitoring hygiene standards ensure the appropriate quality and safety of the finished product. The detailed analysis of the process line, from the time of coming raw materials to the plant and up to the stage of packaging and storing the finished product allows finding a positive solution to eliminate the microbiological contamination, and make the process of the secondary contamination by microorganisms impossible. The complex of all these measures with using the environmental chemicals will allow producing safe food. The studies on applying the disinfectant "Higienizer" showed its effectiveness in relation to sanitary and demonstration of gram-positive and gram-negative bacteria, including bacteria of E. coli, staphylococci, streptococci, Pseudomonas aeruginosa, Salmonella, yeast and molds etc. The lack of odor and complete biodegradation suggest that the disinfectants on the base of hydrogen peroxide are among the most optimal in the food industry. Conclusions The systematic procedures of cleaning and disinfecting, using the ecological agents, following personal hygiene - all these activities assist the produced food to be safe and meet the requirements of the European standards.
- Subjects
FOOD production; MICROBIOLOGY; HAZARD Analysis &; Critical Control Point (Food safety system); DISINFECTION &; disinfectants; FOOD contamination prevention; FOOD storage safety measures
- Publication
Ukrainian Food Journal, 2014, Vol 3, Issue 4, p595
- ISSN
2304-974X
- Publication type
Article