An evaluation of the efficiency of cleaning methods in a bacon factory.
The germicidal efficiencies of hot water (140-150 degrees 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 (dehairing 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%.
D000818:Animals; D002713:Chlorine; D005516:Food Microbiology; D005525:Food-Processing Industry; D006358:Hot Temperature; D006920:Hygiene; D008460:Meat; D009787:Occupational Medicine; D011312:Pressure; D013242:Sterilization; D013552:Swine; D014867:Water; D014934:Wood
D014867:Water; D002713:Chlorine