The influence of sanitation and hygiene of Coldroom of meat processing enterprises on the security of raw meat during storage

Abstract

Technological modes of meat cooling in the cooling (t = -1 ºC) and cold (t = -12 ºC) cells do not have a bacteriostatic effect on the life of molds. Most fungi contamination of air and plaster walls of the chamber (cooling and refrigeration) was observed in their lower end at a height of 0.5 m above the floor. Compliance with process storage of raw meat, high-quality disinfection provide satisfactory sanitary conditions of cooling and cold storage.