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Evaluation of contact surfaces contamination in smoked Salmon plant and its effect on the final product [electronic resource].

By:

Ahmed, Amani L.F

Contributor(s):

El Khawas, K.M

Language: English Summary language: Arabic Description: p.104-114Other title:

تقدير مدى تلوث الاسطح الملامسة للاسماك فى مصانع السالمون المدخن وتأثيرها على صلاحية المنتج النهائى [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2008 v. 54 (119) [electronic resource].

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In: Assiut Veterinary Medical Journal 2008.v.54(119)Summary: A total number of 438 workers, surface swabs and fish samples were collected from cold smoked salmon plant where HACCP system is in place. The samples were collected pre and during work from three areas (preparing, processing and packaging) to be examined for the bacterial count and isolation of food poisoning microorganisms (Salmonella, E. coli, S. aureus and L. monocytogenes). All the preworking samples were negative for count and isolation. Meanwhile the production area was significantly (P<0.05) lower in count for both workers nd contact surfaces swabs than the other areas during work.

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A total number of 438 workers, surface swabs and fish samples were collected from cold smoked salmon plant where HACCP system is in place. The samples were collected pre and during work from three areas (preparing, processing and packaging) to be examined for the bacterial count and isolation of food poisoning microorganisms (Salmonella, E. coli, S. aureus and L. monocytogenes). All the preworking samples were negative for count and isolation. Meanwhile the production area was significantly (P<0.05) lower in count for both workers nd contact surfaces swabs than the other areas during work.

Summary in Arabic.

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