The Description of Microbial Contamination of the Environment of the Technological Surroundings of Food Objects

Author:

Tonko O. V.,Kolomiets N. D.,Khanenko O. N.

Publisher

Gomel State Medical University

Reference7 articles.

1. Bezopasnost' pishchevykh produktov. Vsemirnaya organizatsiya zdravookhraneniya. 63 sessiya vsemirnoi assamblei zdravookhraneniya. Doklad sekretariata: VOZ; 2010. Rezhim dostupa: http://apps.who.int/gb/ebwha/pdf_files/WHA63/A63_11-ru.pdf

2. Dzhei DM, Lessner MD, Gol'den DA. Sovremennaya pishchevaya mikrobiologiya. Per. 7-go angl.izd. Moskva, RF: BINOM. Laboratoriya znanii; 2012.

3. Langsrud S, Sidhu M, Heir E, Holck A. Bacterial disinfectant resistance - a challenge for the food industry. International Biodeterioration and Biodegradation. 2003;51(4):283-90.

4. Lelieveld HLM, Mostert MA, Holah JT. Handbook of Hygiene Control in the Food Industry. Cambridge, England: CRC Press; 2005.

5. Shkarin VV, Razgulin SA, Kovalishena OV, Blagonravova AS, Bashkatova LA, Knyagina ON. i dr. Organizatsionno-funktsional'naya model' monitoringa ustoichivosti mikroorganizmov k dezinfitsiruyushchim sredstvam na regional'nom urovne. Dezinfektsionnoe Delo. 2011;2:14-7.

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