Ventilation and air conditioning in the meat industry

Food microbiology and methods of identifying micro-organisms play an increasing role in meat handling and processing. Ingenious techniques for the detection of micro-organisms and chemical and biological methods lower the detection limits (not many cells) and ensure that detection takes only a short time (a few hours). The present contribution hopes to make it clear from practical experience - as a follow-up to an earlier publication (Fleischwirtsch. 76 (2), pp. 134-135 [1996]) - that in meat industry firms that ventilation is an important part of the bacteriological situation.