Hygiene inspections in the Gyulai Húskombinát in the year 2006
DOI:
https://doi.org/10.17205/SZIE.AWETH.2016.1.020Keywords:
hygiene, sampling, tissue samplesAbstract
During some years we selected manufacturing sites where we performed hygienic assessment studies. We took samples from the same places regularly on a daily basis during working hours to determine hygienic status of a certain site. When needed, we proposed ways of improvement or development.
We assessed the presence of Salmonella, Listeria monocytogenes, Escherichia coli and Escherichia coli O157. Heat treated, sliced, vacuum packed ready-made food and sausages were tested microbiologically continuously, including the detection of Listeria and other pathogens.
In the selected manufacturing sites (a slaughterhouse and a processing plant) we took samples from pre-defined areas. In the processing plant the samples were taken from different places in the site, ready-made food, as well as from the tools of the workers and their hands. In the slaughterhouse the samples were taken from the muscle tissue of pork and beef.
We selected swab and meat samples to detect Salmonella which proved to be positive in some cases, at one site Salmonella was detected in the swab sample as well as in the purchased meat. All the tissue samples were Salmonella negative.
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