ANALYSIS OF THE CAUSES OF MOLD FUNGI POLLUTION AT MEAT PROCESSING ENTERPRISES TO ASSESS RISK FACTORS AND SELECTION OF EFFECTIVE MEANS FOR DISINFECTION

UDC 919: 614.48 / 582.281.21
doi: 10.36871/vet.san.hyg.ecol.202303002

Authors

Svetlana S. Netychuk,
Veronica S. Babunova,
Petr A. Popov,
Svetlana A. Lavina,
All-Russian Research Institute for Veterinary Sanitation, Hygiene and Ecology – Branch of Federal Scientific Center – K.I. Skryabin, Ya.R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine, Russian Academy of Sciences, Moscow 123022, Russian Federation

Abstract

The article provides an analysis of the possible causes of contamination by mold fungi at the enterprises of the meat processing industry. The dominant mycoflora in meat processing plants usually belongs to the genus of Penicillium. The need for a system analysis in production for a comprehensive assessment of risk factors and the choice of an effective disinfectant is shown.

Keywords

safety and quality of meat products, risk factors, molds, meat processing enterprises, disinfectants