LogForum Logo
Scopus Logo
Webofsc Logo

ISSN 1895-2038, e-ISSN:1734-459X

Choose language
Issues
Guide for Authors
Journal metrics
Indexed in:

Creative Commons licence CC BY-NC (Attribution-NonCommercial)Logforum. 2014. 10(1), article 10, 97-107;

ORGANIZATION OF WASHING AND DISINFECTION DURING THE PRODUCTION PROCESS IN MEAT INDUSTRY

Agnieszka Bilska

Poznań University of Life Sciences, Poznan, Poland

Abstract:

Background: Washing and disinfection in the food industry are major operations, affecting safety and stability of final products and therefore they are critical point of the production process. The proper organization of this part of the process ensures significantly the efficiency of the whole process.

Methods: The paper presents the process of washing and disinfection as well as control methods to assess their efficiency in meat processing plants. Their properties and application of washing and washing and disinfecting agents were characterized. Requirements imposed on washing and disinfecting agents used in the food industry are reported.

Conclusions: It is essential to have knowledge on problems related to organization and optimization of cleaning process in order to properly organize the whole production processes in meat industry.

Keywords: washing, disinfection, washing agents, disinfectants, washing methods, disinfection methods, organization of production process
Full text available in in english in format:
artykuł nr 10 - pdfAdobe Acrobat

Streszczenie w jezyku polskim Streszczenie w jezyku polskim.

Zusammenfassung in Deutsch Zusammenfassung in Deutsch.

For citation:

MLA Bilska, Agnieszka. "Organization of washing and disinfection during the production process in meat industry." Logforum 10.1 (2014): 10.
APA Agnieszka Bilska (2014). Organization of washing and disinfection during the production process in meat industry. Logforum 10 (1), 10.
ISO 690 BILSKA, Agnieszka. Organization of washing and disinfection during the production process in meat industry. Logforum, 2014, 10.1: 10.