Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups

摘要

Differ ent production units within an instant soups manufactur er facility were compar ed by bioluminescence me thod de tecting surface hygie ne and sanitation quality. The evaluation was base d on the limits dete rmined by te st examinatio ns in the facility. It was confirmed that the re sults were influence d by the surface material and its condition (damag e, roughening) as we ll as by complexity of the surface teste d. The most important factor, howe ver, was the attitude o f differe nt pe rso ns in charge of sanitation and preve ntive procedures. No influence was found of the type of the r aw material processed (of animal or plant origin).