Effects of workers’ hand washing and knife disinfection practices on microbiological quality of small animal carcasses in slaughterhouse environment

Author:

Durmuşoğlu Halil1ORCID,İncili Gökhan Kürşad1ORCID,Demir Pelin1,İlhak Osman İrfan1

Affiliation:

1. Faculty of Veterinary Medicine Department of Food Hygiene and Technology Firat University Elazığ Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference18 articles.

1. Assessment of the personal hygiene and the bacteriological quality of butchers' hands in some abattoirs in Alexandria, Egypt

2. Anonymous. (2004).Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004. Laying down specific hygiene rules for on the hygiene of foodstuffs. Annex III. Specific Requirements Section 1 Chapter 2 Requirements for slaughterhouses.

3. Anonymous. (2013).Commission Regulation

4. (EC) No 101/2013 of 4 February 2013 concerning the use of lactic acid to reduce microbiological surface contamination on bovine carcasses. Off J Eur Union L34 5/2/2013 pp 1-3.

5. Removal of Escherichia coli in boning knives with different sanitizers

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