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

Authors

  • Mária Vargová Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
  • Katarína Veszelits Laktičová Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia
  • Naďa 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

DOI:

https://doi.org/10.24203/ajafs.v8i6.6439

Keywords:

Sanitation, HACCP, Disinfection, Foodborne Diseases

Abstract

Every step from production through consumption can influence the microbiology of food products. Unsanitary equipment and insufficient hygienic level in the food industry lead to increased populations of microorganisms and can compromise quality and safety. Proper use of disinfectants can complement an effective sanitation program. Sanitation is an important part of the HACCP system, as its application significantly eliminates microorganisms in the production process. The system is an auxiliary control body for monitoring compliance with hygiene procedures. As a result of non-compliance with sanitation procedures, food products are contaminated and undesirable foodborne illnesses of the consumer occur. The epidemiology of foodborne diseases is rapidly changing as newly recognized pathogens emerge and well recognized pathogens increase in prevalence or become associated with new food vehicles.  In this work, we focused on cleaning and disinfection of surfaces that significantly affect the hygienic safety of the resulting products. The purpose of sampling was to assess the effectiveness of disinfection in a bakery in order to prevent the occurrence of foodborne diseases. For disinfection, a 3% concentration of Savo disinfectant was used. Surface hygiene control was performed using microbiological swabs before the start of production, during production and after disinfection. Samples were taken from work surfaces floor, wall, table, tray and mixer. Disinfectant Savo was effective on floor, wall, tray and mixer where were detected the significant decrease of colony forming units of total count of bacteria, coliform bacteria and moulds after disinfection. On these monitored surfaces no bacteria after disinfection was detected. On the table were detected 3colony forming units of total count of bacteria after disinfection which represent decrease of microorganisms, in compare with numbers of microorganisms before production. The results from the microbiological swabs show that disinfectant Savo was able to decrease the number of colonies forming units after disinfection.

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Published

2020-12-29

How to Cite

Vargová , M., Veszelits Laktičová , K., Sasáková, N. ., & Zigo, F. (2020). Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation . Asian Journal of Agriculture and Food Sciences, 8(6). https://doi.org/10.24203/ajafs.v8i6.6439

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