Sanitation at the Slaughterhouse and the Hygiene of Food of Animal Origin
Keywords:Disinfectant Virkon S, Microbiological swabs, Slaughterhouse, Hygiene, Disinfection
Nowdays, one of the most important issues is the issue of food safety. There are many problems with the control of food safety and creation of appropriate legislation that protects food of animal origin. Hygiene and sanitation should be effectively applied and should be controlled at each step during production in food processing plants. The aim of study was to evaluate the surface microorganisms in the monitored parts of the slaughterhouse before slaughter and during slaughter but also after disinfection by disinfectant Virkon S. Disinfectant was used in a 1 % concentration and applied by spraying. Virkon S was effective on all monitored surfaces except the table for organs, where were detected 2x102 colony forming units per 10 cm2 of total count of bacteria, 2x102 colony forming units per 10cm2 of coliform bacteria and 1x102 colony forming unit per 10cm2 of moulds after disinfection. The sanitation program should be thoroughly planned, actively enforced, and effectively supervised. Disinfection has its meaning since, everything that comes into contact with the raw material can contribute to outbreaks of food borne illness.
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Copyright (c) 2021 Mária Vargová, František Zigo, Katarína Veszelits Laktičová
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