KaydedilenlerDerginizi ekleyin

Dergiler / Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online) / 2022 / Cilt: 6 - Sayı: 1

The Effect of Sloping the Grinder Body of the Meat-Mincer Machines on the Reduction of Microorganism and Chemical Residuals after Cleaning-A Newly Design

M. Tahir ALTINBALIK
Ö. Faruk AKBULUT
Sayfa
12–26
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The pH level approached that of the cleaning water, eliminating the cleaning chemicals' impact.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Hygiene is critical for human health, particularly in locations where industrial meat products are produced.
📊
Temel Bulgular & Veri:The machine was cleaned, then set to the predetermined angle value and the sample was taken 5 minutes later.
💡
Sonuç & Katkı:The pH level approached that of the cleaning water, eliminating the cleaning chemicals' impact.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Alan Parametreleri

Özet

Hygiene is critical for human health, particularly in locations where industrial meat products are produced. One of the most common causes of contamination in the meat sector is meat grinders, which are notoriously difficult to clean. As a result, eliminating the water that has accumulated in the body is critical for the meat grinders' hygiene. In the presented study the effect of tilting the neck region after grinder body washing on total bacterial growth, pH, and pathogens in a meat grinder functioning regularly in a workplace was investigated. The machine was cleaned, then set to the predetermined angle value and the sample was taken 5 minutes later. The machine was maintained at this angle value for 15 hours, then swab was taken before the morning began. swab samples were taken after cleaning and pre-production at 0, 10, 20, 30, and 40 degrees slopes. When the results were combined, it was discovered that about 30% decrease in the overall number of bacteria was observed with a 30-degree tilt. Since there is no antigen in the neck region after the cleaning, there is no salmonella and Listeria monocytogenes. The pH level approached that of the cleaning water, eliminating the cleaning chemicals' impact.

🔖

Bu Makaleye Atıf Yap

ALTINBALIK, M. T., AKBULUT, Ö. F. (2022). The Effect of Sloping the Grinder Body of the Meat-Mincer Machines on the Reduction of Microorganism and Chemical Residuals after Cleaning-A Newly Design. Uluslararası tarım araştırmalarında yenilikçi yaklaşımlar dergisi (Online), Cilt: 6 - Sayı: 1, 12–26. https://ajindex.com/articles/417521

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (11)

  1. Alvseike, O., Prieto, M., Torkveen, K., Ruud, C. & Nesbakken, T. (2018). Meat inspection and hygiene in a meat factory cell-An alternative concept. Food Control, 90, 32-39.
  2. Chung, S. & Hellberg, R. (2020). Effects of poor sanitation procedures on cross-contamination of animal species in ground meat products. Food Control, 109, 1-6.
  3. Gokulakrishnan, P. & Bandyopadhyay, S. (1995). Formulation and characterization of some pelleted feeds for Penaeus monodon. Fish. Technol., 32(1), 19-24.
  4. Gu, G., Ottesen, A., Bolten, S., Wang, L., Luo, Y., rideout, S., Lyu, S. & Nou, X. (2019). Impact of routine sanitation on the microbiomes in a fresh procedure processing facility. International Journal of Food Microbiology, 294, 31-41.
  5. Henriques, A.R., Gama, L.T. & Fraqueza, M.J. (2017). Tracking Listeria monocytogenes contamination and virulence-associated characteristics in the ready-to-eat meat-based food products industry according to the hygiene level. International Journal of Food Microbiology, 242, 101-106.
  6. Irmscher, S. B., Gibis, M., Herrmann, K., Kohlus, R., & Weiss, J. (2016). Development of a novel homogenizer using the vane pump-grinder technology for the production of meat batter. Journal of Food Engineering, 169, 10-17.
  7. Isaksson, T., Nilsen, B.N., Togersen, G., Hammond, R.P. & Hildrum, K.I. (1996). On-line, proximate analysis of ground beef directly at a meat grinder outlet. Meat Science, 43(3-4), 245-253.
  8. Lee, E.J., Kim, Y.H., Lee, C.H., Kim, H.S. & Kim, H.S. (2016). Effect of different physical conditions on fouling control in in-situ chemical cleaning in place (CIP) for flat sheet membranes fouled by secondary effluents. Chemical Engineering Journal, 302, 128–136.
  9. Michael, I., Michael, C., Duan, X., He, X., Dionysiou, D.D., Mills, M.A. & Fatta-Kassinos, D. (2015). Dissolved effluent organic matter: characteristics and potential implications in wastewater treatment and reuse applications. Water Res., 77, 213-248.
  10. Milios, K.T., Drosinos, E.H. & Zoiopoulos, P.E. (2014). Food safety management system validation and verification in meat industry: carcass sampling methods for microbiological hygiene criteria-A review. Food Control, 43, 74-81.
  11. Moller, C.O., San’ana A.S., Hansen, S:K.H., Nauta, M.J., Silva, L.P., Alvarenga, V.O., Maffei, D., Pacheco, F., Lopes, J., Franco, B.D.G.M., Aabo, S. & Hansen, T.B. (2016). Robustness of of a cross contamination model describing transfer of pathogens during grinding of meat. Procedia Food Science, 7, 97-100. Rodriguez-Narvaez,