WJPPS Citation

Login

Search

News & Updation

  • Updated Version
  • WJPPS introducing updated version of OSTS (online submission and tracking system), which have dedicated control panel for both author and reviewer. Using this control panel author can submit manuscript
  • Call for Paper
    • WJPPS  Invited to submit your valuable manuscripts for Coming Issue.
  • Journal web site support Internet Explorer, Google Chrome, Mozilla Firefox, Opera, Saffari for easy download of article without any trouble.
  •  
  • New Impact Factor
  • WJPPS Impact Factor has been Increased to 8.025 for Year 2024.

  • WJPPS: MARCH ISSUE PUBLISHED
  • March Issue has been successfully launched on 1 March 2024.

  • ICV
  • WJPPS Rank with Index Copernicus Value 84.65 due to high reputation at International Level

  • Scope Indexed
  • WJPPS is indexed in Scope Database based on the recommendation of the Content Selection Committee (CSC).

Abstract

PERSONAL HYGIENE EVALUATION OF THE EMPLOYEES HANDS IN DAIRY PROCESSING PLANT

Veszelits Lakticová K., Vargová M. and *Zigo F.

ABSTRACT

Food safety in the production of milk and dairy products is a priority of the dairy industry. The study is focused on the evaluation of the hand hygienic level of selected employees working in the dairy processing plant using the fingerprint method. The fingerprint method was performed on the evaluated employees before as well as after disinfection of hands with antibacterial soap and during the production process on solid agar medium in a Petri dish. From solid agars was used Meat peptone agare, Endo agar which were evaluated after 24 hours cultivation at 37°C. In our study found out, Prosavon antibacterial soap was effective on hands at all evaluated persons with exception a cottage cheese production worker at whom we detected
contamination of both hands. After disinfection of the right hand, we detected 22 CFU of the total number of microorganisms and 5 CFU of coliform bacteria, and after disinfection of the left hand, we detected 14 CFU of the total number of microorganisms and 3 CFU of coliform bacteria. During production, we detected 23 CFU of the total number of microorganisms and 6 CFU of coliform bacteria on the right hand of a cottage cheese production worker and on his left hand we detected 15 CFU of the total number of microorganisms and 4 CFU of coliform bacteria. Based on our results obtained in practical conditions it can be presented following that regularly washing hands with Prosavon antibacterial soap is a simple but at the same time the most important procedure from terms of hand hygiene and prevention before foodborne diseases.

Keywords: hand hygiene, disinfection, Prosavon, employees, dairy processing plant.


[Download Article]     [Download Certifiate]

Call for Paper

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Online Submission

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More

Email & SMS Alert

World Journal of Pharmacy and Pharmaceutical Sciences (WJPPS)
Read More