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FOOD INDUSTRY DISINFECTION
To comply with the proper sanitary and hygienic regimen at food industry enterprises, disinfection is an effective way to destroy and suppress the development of foreign microorganisms.
Disinfection (disinfection) refers to the destruction of environmental objects of saprophytic microorganisms, pests of this production, which cause damage to raw materials, semi-finished products and finished products, as well as pathogenic microorganisms, pathogens of food infections and food poisoning. Disinfection of equipment, inventory, containers, industrial and domestic premises of food enterprises is a preventive measure to prevent contamination of products by microorganisms. It is carried out systematically in accordance with established sanitary requirements for each industry.
This is the so-called ongoing, or preventive, disinfection.
In addition, at food enterprises it is possible to carry out emergency disinfection for epidemiological reasons:
if food poisoning is suspected, in case of infectious diseases among staff, when infected raw materials, semi-finished products, containers, etc., are received.
By the type of active agent, disinfection methods are physical and chemical. Physical means of disinfection include: quartz and ultraviolet irradiation, ultrasound, the action of high temperatures (burning, calcination, boiling, scalding dishes, containers and equipment, treatment with hot steam).
Chemical disinfection agents include a large number of chemicals with antimicrobial activity.
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FOOD INDUSTRY DISINFECTION
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The task of microbiological control is the possible rapid detection and identification of the paths of penetration of pest microorganisms into production, foci and their degree of reproduction at certain stages of the technological process; preventing the development of extraneous microflora through the use of various preventive measures; active destruction by disinfection in order to obtain
- Industrial poisons, their classification. General patterns of action of industrial poisons. The main directions of prevention
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- Human food poisoning and their classification. Foodborne infections and their prevention
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- Hygienic principles of regulation of ChVV in a daily diet, food products
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- Test. Physiological and hygienic value of food products. Energy Evaluation of Diet, 2009
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- FOOD INFECTIONS, FOOD POISONINGS AND GREASY DISEASES
FOOD INFECTIONS, FOOD POISONINGS AND GREASY
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- Treatment and disposal of industrial wastewater
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- LABOR HYGIENE IN THE CHEMICAL-PHARMACEUTICAL INDUSTRY
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- Disinfection. Pest control. Deratization.
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- Hygienic requirements for meat processing enterprises
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- Classification of industrial poisons
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- Disinfection and sterilization
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- FOOD INFECTIONS AND FOOD POISONINGS
FOOD INFECTIONS AND FOOD
- DISINFECTION AND DERATIZATION IN REFRIGERATORS
Disinfection is an important activity on refrigerators. It occupies a leading position in the system of sanitary measures. Carrying out disinfection involves not only the prevention of general bacterial contamination of food products, but also the fight against the scourge of refrigerators - mold. The cameras are disinfected as they are freed from the goods, with a preventive purpose - twice a year. When
- Requirements for the sanitary maintenance of industrial enterprises
The sanitary maintenance of industrial enterprises is based on full consideration of the requirements for the operation of the enterprise (see "Instruction for the Sanitary Maintenance of Premises and Equipment of Production Enterprises" No. 658-66 and additions to the instructions). The territory of the enterprise. The territory of the enterprise is kept clean; driveways and walkways are landscaped and illuminated; pits for
- DISINFECTION, DISINSECTION, DERATIZATION
To reduce the spread of pathogenic microorganisms, a complex of hygienic and anti-epidemic measures is carried out, which includes preventive measures and active ones. Preventive measures to combat microbiological pollution include compliance with sanitary norms and rules in force in food enterprises; to active measures - disinfection, disinsection and