Evaluation of hygiene practices in meat processing plants

Trajchev, Metodija and Nakov, Dimitar and Rocovski, Toni (2012) Evaluation of hygiene practices in meat processing plants. Journal of Agricultural, Food and Environmental Sciences, 59. pp. 69-78. ISSN 2545-4315

Text 16. 1286-Original Scientific Paper-1929-1-10-20200303.pdf - Published Version Download (548kB)

Abstract

Evaluation of meat hygiene practices in meat processing plants was conducted monitoring and
evaluation of efficient implementation of hygiene principles. The research activities were lasting for
three years. Application of hygiene principles for processing rooms, equipment and meat surfaces
were done according working dynamic and hygiene program for implementation of hygiene practices
during meat processing. Monitoring of hygiene and sanitary measures implementation was done with
swabbing and plate count. The result indicated that from 1661 control swab samples taking during
research period, only 61 (3.67%) were positive. Hygiene assessment of equipment indicated 4.03%
positive swab samples, and 4.23% positive swab samples were detected when the hygiene of working
surfaces and workers was assessed. The lowest number of positive swab samples was registered when
the hygiene of processing tools and utensils was assessed. At all levels of meat processing, the highest
hygiene parameters were registered in the secound year of study. In coclusion, according the assessed
hygiene evaluation, the hygiene principles are implemented in all level of meat processing in
agreement with national legislation laing down meat hygiene.

Item Type:	Article
Subjects:	Agricultural Sciences > Veterinary science
Divisions:	Faculty of Agriculture
Depositing User:	Dimitar Nakov
Date Deposited:	24 Aug 2022 09:18
Last Modified:	24 Aug 2022 09:18
URI:	https://eprints.ugd.edu.mk/id/eprint/30123

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