SANITARY AND HYGIENIC CONDITION OF REFRIGERATORS AND SANITARY MEASURES FACILITIES FOR THE PRODUCTION AND SALE OF BROILER CHICKEN MEAT
DOI:
https://doi.org/10.30890/2709-2313.2023-17-04-005Keywords:
production and circulation capacities, objects of refrigerating chambers, temperature, sanitary and hygienic condition, washings, meat of broiler chickens.Abstract
The sanitary and hygienic condition of refrigerating chambers (air, walls, floor, tables/counters, hangers of refrigerating chambers) in the process of production, storage and sale of meat of broiler chickens at temperatures from 4±2ºС to -18ºС was invesMetrics
References
Regulation (EC) of the European Parliament and of the Council on 28.01.2002 №178/2002, laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures i matters of food safety. http://www.reachteam.eu/chinese/REACH-ME/engine/sources/regulations/launch-178-2002-EC.html.
Rodionova К., Steshenko V., Yatsenko I. (2020). Approximating Ukraine’s laws to those of the European Union concerning meat and meat products cold chain. Journal of Advanced Research in Law and Economic. [S.l.], v. 9, n. 3. 978–992. doi: https://doi.org/10.14505/jarle.v11.3(49).34
Odewade J.O.,Oyelami L.O., Fasogbon A.O. (2018). Мicrobial analisis of processed foods stored in domestic refrigerators of selected in Ile-Ife, Osun State, Nigeria. American Journal of Bioscience and Bioengineering. 6 (3): 21–26. doi: 10.11648/J.bio.20180603.11.
Paliy A.P., Rodionova K.O., Braginec M.V., Paliy A.P., Nalivayko L.I. (2018). Sanitary-hygienic evaluation of meat processing enterprises productions and their sanation. Ukrainian Journal of Ecology. 8(2). 81–88. doi: 10.15421/2018_313
Velemets N. (2020). Які вимоги висуває BRC Food та кому може знадобитися сертифікація за цим міжнародним стандартом. Управління якістю. 6. Електронний ресур: https://techmedia.com.ua/node/2549.
Nagibina V.V., Rebezov M.B., Anochina Анохина E.S., (2014). Санитарно-гигиенические мероприятия в мясоперерабатывающей промышленности. Scientific researches and their practical application. Modern state and ways of development. SWorld, 1–12 October. www.sworld.com.ua/confer36/107.pdf.
Macias-Rodriguez М.Е, Navarro-Hidalgo V., Linares-Morales J.R., Olea-Rodriguez M.A., Villarruel-Lopez A. (2013). Microbiological safety of domestic refrigerators and the dishcioths used to clean them in Guadalajara, Jalisco, Mexico. Journal of food protection. 76 (6): 984-990. doi:10.4315/0362-028X.JFP-12-258
Ercolini D., Russo F., Nasi A., Ferranti P., Villani F. (2009). Mesofphilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef. Applied and environmental microbiology.75:1990–2001.doi:10.1128/АЕМ.02762-08.
Esfarjani F., Khaksar R., Mohammadi Nasrabadi F., Roustaee R., Alikhanian H., Khalaji N., Hosseini H. (2016). A preventative approach to promote food safety. British Food Journal, 118(8), 2076–2091. doi:10.1108/bfj-01-2016-0025.
Garkavenko T.O., Kaganets O.O., Timchenko O.V. & Cemenchukova I.V. (2014). Guidelines for sanitary and microbiological control of production and sales facilities that are subject to veterinary supervision. Kiev. DNDI LDVSE:43.
Dwinger Ron H., Golden Thomas E., Hatakka Maija (2008) Meat Safety and Regulatory Aspects in the European Union. Meat Biotechnology, 2008: 453–465.https://link.springer.com/chapter/doi=10.1007/978-0-387-79382-5_20.
Іchakova О.І. (2011) Bacteriological control of meat processing plant facilities. Scientific Bulletin of S.Z. Hzhitskyi LNU VBE. 14, 4(50): 239–242.
Barros Márcia de Aguiar Ferreira, Nero Luís Augusto, Monteiro Alexandre Amorim, Beloti Vanerli. (2007). Identification of main contamination points by hygiene indicator microorganisms in beef processing plants. Food Science and Technology. 27 (4). 856-862. doi:10.1590/S0101-20612007000400028.
Milios, K., Drosionos, E., Zoiopoulos, P. (2012).Factors influencing HACCP implementation in the food industry. Journal of Hellenic Veterinary Medical Society, 63, 283–290. doi: https://doi.org/10.12681/jhvms.15442
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
