[Agents for the aerosol disinfection of the air in meat freezers].
Studies were carried out on the use of aerosol disinfection with lactic acid and sorbic acid at rates of 15, 30, and 50 mg per 1 m3 air in chambers for the conservation of meat and meat products at temperatures within the range of 0 to 2 degrees C. Moulds of the Penicillium genus and psychrophile organisms (Pseudomonas, Alkaligenes, and Flavobacter) were used as test microbial species. It was found that the disinfection effect of lactic acid used in the form of aerosol was the same as that of sorbic acid when psychorophiles served as test bacteria, and was essentially better in the disinfection of the air in refrigerators and the surface of meat when Penicillium moulds were used. In concentrations of up to 50 mg/m3 both lactic acid and sorbic acid had no adverse effect on the organoleptic indices of meat during refrigerator storage.
D000336:Aerosols; D000391:Air Microbiology; D000818:Animals; D004202:Disinfectants / Q000008:administration & dosage*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D008460:Meat; D012034:Refrigeration
D000336:Aerosols; D004202:Disinfectants
Prouchvaniia vŭrkhu niakoi sredstva za aerozolna dezinfektsiia na vŭzdukha v khladilnitsite na meso.