Abstract

EVALUATION OF THE DISINFECTION REGIME EFFECTIVENESS IN THE FISH PROCESSING PLANT

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

ABSTRACT

The hygienic conditions of food-contact surfaces must be properly examined. The most adopted strategies for controlling biofilms are sanitation procedures. Biofilm is a colonial structure formed by microorganisms in order to survive and adapt in adverse environmental conditions. Biofilms formed by bacteria in food processing facilities can lead to transmission of disease, food contamination, spoilage of food products, and damage to food production surfaces. Sanitation is a fundamental aspect of food safety, as safe food cannot be produced in the absence of hygienic conditions. Regular sanitation and disinfection of food processing plant premises are among to the most basic activities that contribute to the protection of the people health from the point of view prevention of food-borne diseases. We monitored the microbiological load of the environment in premises of the fish processing plant at different time intervals, during fish processing and after disinfection. From the microbiological parameters, the total numbers of microorganisms and coliform bacteria were evaluated. The monitored numbers of microorganisms were increased dynamically during operation on the different evaluated surfaces in the fish processing plant. We recorded the highest number of monitored microorganisms during the day at the floor, concreatly 5 CFU of the total count of bacteria (TCB) and 1 CFU of coliform bacteria. Based on all obtained microbiological results after disinfection taken from various monitored surfaces in the fish processing plant, we can conclude that the Forchem 36 with disinfectation effect used in a 2 % concentration with an exposure time of 20 minutes was effective on all evaluated surfaces with exception cutting board no.2, where we detected 2 CFU of TCB, despite the fact that during fish processing we did not record any numbers of TCB on this surface. We consider the failure of the human factor as a potential source of this contamination.

Keywords: Forchem 36, disinfection, microbiological swabs, fish processing plant.