Czech J. Food Sci., 2003, 21(4):129-136 | DOI: 10.17221/3489-CJFS

Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups

S. Grbalová, V. Večerek, B. Tremlová, P. Chloupek, V. Pištěková
1 Institute of Veterinary Public Health and Forensic Medicine and
2 Institute of Meet Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic

Different production units within an instant soups manufacturer facility were compared by bioluminescence method detecting surface hygiene and sanitation quality. The evaluation was based on the limits determined by test examinations in the facility. It was confirmed that the results were influenced by the surface material and its condition (damage, roughening) as well as by complexity of the surface tested. The most important factor, however, was the attitude of different persons in charge of sanitation and preventive procedures. No influence was found of the type of the raw material processed (of animal or plant origin).

Keywords: instant soups; hygiene; sanitation; bioluminescence method

Published: August 31, 2003  Show citation

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Grbalová S, Večerek V, Tremlová B, Chloupek P, Pištěková V. Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups. Czech J. Food Sci. 2003;21(4):129-136. doi: 10.17221/3489-CJFS.
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