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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
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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

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