Abstract

SAFETY PRODUCTION OF FISH PRODUCTS

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

ABSTRACT

The aim of sanitation is to eliminate pathogenic as well as hygienically and technologically undesirable microorganisms. Preventive sanitation, however, remains the primary goal, aiming to prevent infections and ensure improved hygienic conditions in food production. In the food industry, it is essential that sanitation effectively destroys all pathogenic microorganisms and reduces the number of other harmful microorganisms to levels that do not pose a risk to consumer health or compromise the quality and shelf life of products. The quality of fish products depends directly on the hygienic conditions of the environment in which they are processed, packaged, and distributed. In this study, we evaluated the sanitation process in a fish processing plant based on microbiological swab analyses. We monitored the microbiological load on various surfaces and technological equipment in the processing area before and after disinfection. Themicrobiological parameters assessed included the total count of bacteria, coliform bacteria, and molds. Based on the microbiological results obtained after disinfection from the different monitored surfaces, we found that P3 Topax 66 at a 2 % concentration with a 20 minute exposure time was effective on all tested surfaces, except for the floor and the packing belt. On the floor, we detected 246 CFU (colony forming units) of the total count of bacteria and 5 CFU of coliform bacteria, while on the packing belt, we recorded 95 CFU of the total count of bacteria and 1 CFU of coliform bacteria. The appropriate selection of disinfectants, along with the correct concentration and exposure time, are key factors in ensuring and maintaining hygienic cleanliness in food processing operations.

Keywords: disinfection, hygiene, microorganisms, safety production, food-borne diseases.