Abstract

EVALUATION OF THE SANITATION IN THE BAKERY OPERATION

Vargová M., Veszelits-Lakti?ová K., Výrostková J. and *Zigo F.

ABSTRACT

Effective cleaning and disinfection in food processing plants is based on understanding of the type of the dirt to be removed from the surfaces. An efficient cleaning and disinfection consists of rinses using good quality water with application of detergents and disinfectants. Disinfection is required mainly in food plant operations, where wet surfaces provide favourable conditions for the growth of microbes. In this work we focused on the efficiency of sanitation, using microbiological swabs before the start of production and after disinfection. Swabs were taken from different surfaces and technological equipment in the Production hall of the bakery operation. For disinfection, 3% concentration of Savo Original disinfectant was used. Disinfectant was effective on floor and wall where were no bacteria after disinfection, but on the table and door were detected 1 and 2 colony forming units of total count of bacteria after disinfection. On the mixer we found 2 colony forming units of molds after disinfection. The results from the microbiological swabs represent decrease of microorganisms, in compare with numbers of microorganisms before production which shows that disinfectant Savo Original was effective for decreasing the number of colonies forming units after disinfection. In the food industry, cleaning and disinfection is carried out in order to produce safe products with acceptable shelf life and quality and these processes should be performed as cost-effectively and safely as possible, in the shortest possible time, with low chemical.

Keywords: sanitation, disinfection, Savo Original, Bakery operation, microbiological swabs.