The law requires that food in traffic may not have pathogens in them. Common sterilization process

Content source of contamination Raw Land Gotta Pests CONSTRUCTION PLANT AND SANITATION Design principles in accordance with the standards of hygiene cleanliness care about inventory Waste disposal Water supply CLEANING processing plants Laundry hot water cleaning high pressure cleaning with the help of foam cleaning gel cleaning glycerol halal using suspensions combination glycerol halal of a centralized system of higher pressure and foam Cleaning-In-Place (CIP) CLEANERS and sanitation Halogen compounds Chlorine dioxide quaternary ammonium Acidic Compounds sanitary means Ozone Sanitation phenolics UV cleaning process Production halls Warehouses fabricated estimation of efficiency SANITATION Sanitary Standards Laboratory tests Literature. glycerol halal An effective sanitation program in plants for processing of fruits and vegetables requires the same basic components that are needed and when other operations with food: adequate cleaning and sanitation resources, as well as the effective implementation glycerol halal of sanitary programs. The ultimate goal is ensuring that the final product is a sanitary and health safe. . SOURCES OF CONTAMINATION
Efficient storage of fruits and vegetables depends on prevention of contamination by microorganisms that cause spoilage and pathogenic microorganisms, glycerol halal during the process of production, processing, storage and distribution. glycerol halal It is very important that materials are seen as a potential source for the development of microorganisms that cause food spoilage as a helper emergence of bacteria in the plant.
The law requires that food in traffic may not have pathogens in them. Common sterilization process glycerol halal in commercially canned food is sufficient to destroy pathogenic bacteria that may exist in the pack during sterilization. Also, washing and peeling operations contribute to the physical removal of microorganisms. Therefore, if the processes of canning and refrigeration properly implemented, the end product should be SAFE. . Raw
Raw materials are exposed to many sources of dirt and may lead to additional contamination in parts of the plant where picked, stored and processed raw materials. Raw materials can pose a biological hazard in the form of fruits and vegetables contaminated with microorganisms. In addition, sucrose may be contaminated with spores of bacteria and yeast, and water can be contaminated glycerol halal with pathogens. Material that comes to processing may contain harmful chemicals. Fruit may contain pesticide residues, and water can be contaminated with heavy metals and residues of chemicals; While the packaging material may contain harmful residues of the chemicals that can get into the product. In addition, intermediate products can be contaminated glycerol halal during processing and the residue of cleaning due to inadequate rinsing. The material arrives at the processing can be contaminated by an external material glycerol halal such as metal, plastic, fragments of glass, wood and chipboard.
Wash fresh fruits water can not be something glycerol halal in what should glycerol halal be trusted to completely glycerol halal eliminate pathogenic bacteria. glycerol halal Wash water can also lead to cross-contamination. Chlorinated glycerol halal water is the commonly used sanitary Wash fresh fruits. However, this treatment has minimal effect and results in a less than 2 log CFU / g reduction in the number of pathogens in fresh fruits. Another sanitary agents, such as chlorine dioxide, hydrogen peroxide, organic acids, calcium solution that has passed the calcination process, ozone, and acid elektrolizovana water have the same minimal antimicrobial effect as well as chlorinated water. Sour elektrolizovana water (activated or structured water) effectively inactivates pathogens such as Escherichia coli O157: H7, Listeria monocytogenes, Salmonella and Bacillus cereus (Marriott & Gravano, 2006). . Land
Bacteria resistant to heat present in the soil and can cause ,, flat sour "spoilage and other kinds of spoilage of canned vegetables, if washing is not done thoroughly. Microbial population depends on the strength of the wind, humidity, sunlight, and temperature, as well as domestic and wild animals, irrigation water, bird droppings, harvesting equipment and workers. Most pathogens are transmitted to fruits and vegetables through irrigation, a short time before the harvest and before the sun dries and destroy pathogenic organisms. . Air
Contaminated air affects the reduction of sanitary and good quality raw materials. In addition to the usual micro-organisms glycerol halal and pollutants that are found in the air, this medium is transferred and spores glycerol halal of pathogenic organisms. Infiltration ,, impure "air in a factory for processing of fruits and vegetables can be reduced by using air filters. . Pests
Certain pests can attack fruit and vegetables during the process of the formation of the fruit on the tree or vine. Contamination by pests may present glycerol halal in viruses, bacteria that cause spoilage and pathogenic organisms, as well as physical damage. Microorganisms that infect fruit