Hostname: page-component-848d4c4894-ttngx Total loading time: 0 Render date: 2024-05-01T19:32:45.835Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on the hygiene of meat mincing machines

Published online by Cambridge University Press:  15 May 2009

J. F. Dempster
J. F. Dempster
Affiliation:
Dunsinea Research Centre, Agricultural Institute, Castleknock, Co. Dublin
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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.

Type
Research Article
Information
Journal of Hygiene , Volume 71 , Issue 4 , December 1973 , pp. 739 - 744
Copyright
Copyright © Cambridge University Press 1973

References

REFERENCES

Food Hygiene Code of Practice (1969). No 8. Hygiene in the Meat Trades, parts I and II. London: H.M.S.O.Google Scholar
Gilbert, R. J. (1969). Cross-contamination by cooked-meat slicing machines and cleaning cloths. Journal of Hygiene 67, 249.CrossRefGoogle ScholarPubMed
Gilbert, R. J. & Maurer, I. M. (1968). The hygiene of slicing machines, carving knives and can openers. Journal of Hygiene 66, 439.CrossRefGoogle ScholarPubMed
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.Google Scholar
Straka, R. P. & Stokes, J. L. (1957). Rapid destruction of bacteria in commonly used diluents and its elimination. Applied Microbiology 5, 21.CrossRefGoogle ScholarPubMed
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.Google Scholar
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.CrossRefGoogle Scholar