Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-12-04T09:16:32.687Z Has data issue: false hasContentIssue false
  • English
  • Français

An evaluation of the efficiency of cleaning methods in a bacon factory

Published online by Cambridge University Press:  15 May 2009

J. F. Dempster
J. F. Dempster
Affiliation:
Animal Sciences Division, Agricultural Institute, Dunsinea, Castleknock, Co. Dublin
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The germicidal efficiencies of hot water (140–150° F.) under pressure (method 1), hot water + 2% (w/v) detergent solution (method 2) and hot water + detergent + 200 p.p.m. solution of available chlorine (method 3) were compared at six sites in a bacon factory. Results indicated that sites 1 and 2 (tiled walls) were satisfactorily cleaned by each method. It was therefore considered more economical to clean such surfaces routinely by method 1. However, this method was much less efficient (31 % survival of micro-organisms) on site 3 (wooden surface) than methods 2 (7% survival) and 3 (1% survival). Likewise the remaining sites (debarring machine, black scraper and table) were least efficiently cleaned by method 1. The most satisfactory results were obtained when these surfaces were treated by method 3.

Pig carcasses were shown to be contaminated by an improperly cleaned black scraper. Repeated cleaning and sterilizing (method 3) of this equipment reduced the contamination on carcasses from about 70 % to less than 10 %.

Type
Research Article
Information
Journal of Hygiene , Volume 69 , Issue 1 , March 1971 , pp. 133 - 140
Copyright
Copyright © Cambridge University Press 1971

References

REFERENCES

Cavett, J. J. (1969). Hygiene and sanitation of food processes and equipment. Institute of Food Science and Technology. Proceedings 2, 117.Google Scholar
Cooper, L. G. & Dyett, E. J. (1967). A modern meat preparation surface. Public Health Inspector, June.Google Scholar
Chalmers, C. H. (1961). The value of steam as a sterilizing agent. Journal of the Society of Dairy Technology 14, 72.CrossRefGoogle Scholar
Dyett, E. J. (1963). The microbiology of raw materials for the meat industry. Chemistry and Industry 9 February, p. 234.Google Scholar
Galton, M. M., Smith, W. V., McElrath, H. B. & Hardy, A. V. (1954). Salmonella in swine, cattle, and the environment of abattoirs. Journal of Infectious diseases 95, 235.CrossRefGoogle ScholarPubMed
Gardner, G. A. & Patton, J. (1969). Variations in the composition of the flora on a Wiltshire cured bacon side. Journal of Food Technology 4, 125.CrossRefGoogle Scholar
Gilbert, R. J. (1969). Cross-contamination by cooked-meat slicing machines and cleaning cloths. Journal of Hygiene 67, 249.CrossRefGoogle ScholarPubMed
Gilbert, R. J. (1970). Comparison of materials used for cleaning equipment in retail food premises, and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces. Journal of Hygiene 68, 221.CrossRefGoogle ScholarPubMed
Gilbert, R. J. & Maurer, I. M. (1968). The hygiene of slicing machines, carving knives and can openers. Journal of Hygiene 66, 439.CrossRefGoogle ScholarPubMed
Goldenberg, N. (1968). Food quality control. Food Manufacture 43, 29.Google Scholar
Goldenberg, N. & Relf, C. J. (1967). Use of disinfectants in the food industry. Journal of Applied Bacteriology 30, 141.CrossRefGoogle ScholarPubMed
Hansen, N.-H. (1962). A simplified method for the measurement of bacterial surface contamination in food plants and its use in the evaluation of pressure cleaners. Journal of Applied Bacteriology 25, 46.CrossRefGoogle Scholar
Hobbs, B. C. (1967). Health problems in quality control. In Quality Control in the Food Industry, vol. 1, p. 67. Ed. Herschdoefer, S. M.. Academic Press.CrossRefGoogle Scholar
Ølgaard, K. (1964). The relationship between the bacterial count on equipment and the count on hog carcasses. Xth European Meeting of Meat Research Workers, Roskilde.Google Scholar
Patterson, J. T. (1968). Hygiene in meat processing plants. 3. Methods of reducing carcase contamination. Record of Agricultural Research, Northern Ireland 17, 7.Google Scholar
Report (1964). The Aberdeen Typhoid Outbreak 1964. Edinburgh: H.M.S.O.Google Scholar
Shotts, E. B., Martin, W. T. & Galton, M. M. (1962). Further studies in Salmonella in human and animal foods and in the environment of food processing plants. Proceedings of the 65th Annual Meeting, U.S. Livestock Sanitary Association, Minneapolis, pp. 309–18.Google Scholar
Spencer, R. (1965). Scientific cleaning in food-processing factories. The British Food Manufacturing Industries Research Association, Technical Circular, no. 309.Google Scholar
Straka, R. P. & Stokes, J. L. (1957). Rapid destruction of bacteria in commonly used diluents and its elimination. Applied Microbiology 5, 21.CrossRefGoogle ScholarPubMed
Ten, Cate L. (1965). A note on a simple and rapid method of bacteriological sampling by means of agar sausages. Journal of Applied Bacteriology 28, 221.Google Scholar
Thomas, G. A. (1967). Hygiene in the factory. Food Manufacture 42, 39.Google Scholar
Thomas, G. A. (1969). The selection of detergents and disinfectants for use in food plant cleaning. British Food Manufacturing Industries Research Association, Technical Circular, no. 433.Google Scholar