Abstract

ASSESSMENT OF HYGIENIC LEVEL IN SLAUGHTERHOUSE

Vargová M., Veszelits Lakticová K. and *Zigo F.

ABSTRACT

The production process is complicated, changing the processes of production, preparation, and distribution, means there is more room for doubt about the hygienic status of the food. The issue of food safety represents currently one of the most important issues. Nowadays, there is a problem with the control, food safety and the creation of appropriate legislation. The study was focused on the assessment of hygienic level of monitored surfaces (table for organs, hanger for viscera, knife grinder) by microbiological swabs from Hall I. (evisceration) of the slaughterhouse. Swabs were taken before process of evisceration, during process and after disinfection. The swabs were taken from areas of 10 x 10 cm. The sampled areas were wiped with sterile cotton swabs and the swabs were then placed in a sterile tube containing 10 ml of sterile saline solution. From this mixture 0.1 ml was applied to the different agar plates, Endo agar, meat peptone agar and Sabourauds agar. Disinfectant used for disinfection of surfaces in the slaughterhouse was Virkon S in a 1 % concentration, which was effective on all monitored surfaces in Hall I., except the table for organs, where were detected 3 CFU (colony forming units) of TCB (total count of bacteria), 2 CFU of CB (coliform bacteria) and 1 CFU of moulds after disinfection. Disinfection in a premises of slaughterhouse is very important, becausse everything that comes into contact with the meat can contaminate it and it can contribute to outbreaks of food borne illness.

Keywords: disinfection, Virkon S, slaughterhouse, hygienic level, microbiological swabs.