Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation: Recent Development

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Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation: Recent Development

September 6, 2021 Agricultural and Food Science 0

The microbiology of food products can be influenced at any point along the supply chain, from manufacture to consumption. Unsanitary equipment and a lack of hygienic standards in the food sector contribute to an increase in microbe populations, which can affect quality and safety. An excellent sanitation programme can be supplemented by the proper application of disinfectants. Sanitation is an important component of the HACCP system because it effectively eliminates bacteria from the manufacturing process. Sanitation is the process of ensuring that products intended for human consumption are safe and healthful. The system serves as an auxiliary control body for ensuring that hygiene protocols are followed. Food products become contaminated as a result of non-compliance with sanitation protocols, and consumers become sick from foodborne illnesses. As novel pathogens emerge and existing infections become more prevalent or associated with new food vehicles, the epidemiology of foodborne illnesses is rapidly changing. We concentrated our efforts on cleaning and disinfecting surfaces that have a substantial impact on the sanitary safety of the end products. The goal of the sampling was to see how well a bakery’s disinfection system worked in terms of preventing foodborne illnesses. A 3 percent dosage of Savo disinfectant was employed for disinfection. Microbiological swabs were used to check surface hygiene before the start of production, during production, and after disinfection. Work surfaces included the floor, wall, table, tray, and mixer. After disinfection, significant decreases in colony forming units of total count of bacteria, coliform bacteria, and moulds were observed on the floor, wall, tray, and mixer. After disinfection, no germs were found on these monitored surfaces. After disinfection, 3colony forming units of total count of bacteria were discovered on the table, indicating a decrease in microorganisms as compared to the number of microorganisms before production. The results of the microbiological swabs demonstrate that following disinfection, the disinfectant Savo was able to reduce the amount of colonies forming units.

Author (S) Details

Vargová Mária
Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

Veszelits Lakticová Katarína
Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

Nad’a Sasáková
Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

František Zigo
Department of Nutrition and Animal Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

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