Hostname: page-component-78c5997874-ndw9j Total loading time: 0 Render date: 2024-11-14T16:31:29.992Z Has data issue: false hasContentIssue false
  • English
  • Français

Cold water, ultra-high pressure cleaning of abattoirs

Published online by Cambridge University Press:  15 May 2009

J. F. Dempster
J. F. Dempster
Affiliation:
The Agricultural Institute, Dunsinea Research Centre, Castleknock, Co. Dublin, Ireland
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Cold water (10° C) at ultra-high pressure (38·5–49 kg/cm2) was compared with (a) hot water (65·6–82·2° C) at low pressure (4·2–5·6 kg/cm2) and (b) hot water containing a detergent (2% (w/v) sodium silicate). Seven sites were examined in a beef abattoir and six in a bacon factory.

Three surfaces in the beef abattoir had lower residual colony counts (higher reductions) after hot water/low pressure than after cold water/high pressure. However, the differences were not significant (P > 0·05). The range of the mean log10 count/cm2 before cleaning was 4·02–5·15, and after cleaning 1·73–2·32 (hot water) and 1·9–2·85 (cold water).

On three of the remaining sites, the three methods were compared. The total differences between treatments were not significant (P > 0.05), although there was an effect of surface and an interaction between surface and treatment. The cold water produced lower residual counts on three sites in the bacon factory than the hot water (45–54°C). However, the differences were not significant on the remaining surfaces.

Type
Research Article
Information
Journal of Hygiene , Volume 78 , Issue 1 , February 1977 , pp. 11 - 16
Copyright
Copyright © Cambridge University Press 1977

References

REFERENCES

Bousfield, I. J., Smith, G. L. & Trueman, R. W. (1973). The use of semi-automatic pipettes in the viable counting of bacteria. Journal of Applied Bacteriology 36, 297.CrossRefGoogle ScholarPubMed
Dempster, J. F. (1971). An evaluation of the efficiency of cleaning methods in a bacon factory. Journal of Hygiene 69, 133.CrossRefGoogle Scholar
Dempster, J. F. (1973). A note on the hygiene of meat mincing machines. Journal of Hygiene 71, 739.Google ScholarPubMed
McLaughlin, T. P. (1969). In The Cleaning, Hygiene and Maintenance Handbook, p. 160. London: Business Books Ltd.Google Scholar
Patterson, J. T. (1971). Microbiological assessment of surfaces. Journal of Food Technology 6, 63.CrossRefGoogle Scholar
Straka, R. P. & Stokes, J. L. (1957). Rapid destruction of bacteria in commonly used diluents and its elimination. Applied Microbiology 5, 21.CrossRefGoogle ScholarPubMed