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A note on the hygiene of meat mincing machines

  • J. F. Dempster (a1)

Summary

Two mincing machines were cleaned by different methods, i.e. (a) a detergent/ sterilizer method and (b) scrubbing parts in boiling (98·8° C.) water. Initial results indicated that, on reassembly, post-treatment contamination took place. Efforts to clean each machine as consisting of two distinct parts, (a) the casing and (b) removable parts, were more satisfactory. Four other mincers which could be completely dis-assembled were satisfactorily cleaned, but only in terms of percentage organisms surviving and not in terms of actual numbers surviving.

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Copyright

References

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Food Hygiene Code of Practice (1969). No 8. Hygiene in the Meat Trades, parts I and II. London: H.M.S.O.
Gilbert, R. J. (1969). Cross-contamination by cooked-meat slicing machines and cleaning cloths. Journal of Hygiene 67, 249.
Gilbert, R. J. & Maurer, I. M. (1968). The hygiene of slicing machines, carving knives and can openers. Journal of Hygiene 66, 439.
Pearson, D. (1970). Effect on various spoilage values of the addition of sulphite and chlortetracycline to beef stored at 5° C. Journal of Food Technology 5, 144.
Straka, R. P. & Stokes, J. L. (1957). Rapid destruction of bacteria in commonly used diluents and its elimination. Applied Microbiology 5, 21.
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.
Tiwari, N. P. & Maxcy, R. B. (1972). Comparative growth of salmonellae, coliforms and other members of the microflora of raw and radurized ground beef. Journal of Milk and Food Technology 35, 455.

A note on the hygiene of meat mincing machines

  • J. F. Dempster (a1)

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