CLEANING AND DISINFECTION - PRODUCT-RELATED MICROBIOLOGICAL EVALUATION DURING DRY SAUSAGE MANUFACTURE

被引：0
|
作者：
TRILLING, J
ORTH, R
BAUMGART, J
机构：
来源：
FLEISCHWIRTSCHAFT | 1993年 / 73卷 / 08期
关键词：
HYGIENE REQUIREMENTS; QUALITY ASSURANCE; HYGIENE MEASURES; CLEANING; DISINFECTION; EVALUATION;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Investigations into the product-related evaluation of cleaning and disinfection measures were carried out in a dry sausage department in which firm, normally ripened products are manufactured. 397 swabs were taken from 12 systematically defined sampling points after cleaning and disinfection on 17 days and each smear was examined for various groups of organisms. A special cleaning plan was developed and put into use in parallel.
引用
收藏
页码：820 / 823
页数：4
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