| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

Show document

Title:Hygiene monitoring of textiles used in the food industry
Authors:Fijan, Sabina (Author)
Cencič, Avrelija (Author)
Šostar-Turk, Sonja (Author)
Files:.pdf Brazilian_Journal_of_Microbiology_2006_Fijan,_Cencic,_Turk_Hygiene_monitoring_of_textiles_used_in_the_food_industry.pdf (43,87 KB)
 
URL http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300028&lng=en&nrm=iso&tlng=en
 
Language:English
Work type:Scientific work (r2)
Typology:1.01 - Original Scientific Article
Organization:FS - Faculty of Mechanical Engineering
Abstract:Protective clothing is required in the food-processing industry, to protect workers from contamination by bacteria, fungi, viruses, prions etc. contained in the secretions and raw meat of slaughtered animals, and to protect the meat from being contaminated by microorganisms carried by the workers. It is well-understood that textiles are a control point (CP), and must be appropriately cleaned and disinfected in order to prevent biocontamination. Although the laundering procedure itself is important for achieving disinfection, it is also essential to maintain an appropriate hygiene level in the laundry, in order to prevent recontamination of textiles by environmental viable microorganisms. In this study, a sanitary-microbiologicalanalysis was carried out in selected CPs in two laundries. Chemo-thermal washing efficiency was determined by evaluating the anti-bacterial effect against Enterococcus faecium and Staphylococcus aureus. The hygienic state of the laundries was determined by evaluating the number and type of microorganisms at selected CPs throughout the whole laundering procedure. The results indicated that the sanitary condition of both laundries did not reach the required levels and that several microbes were resistant to cleaning and disinfecting agents. It is obvious from the results that achievement of an appropriate hygiene level during laundering textiles from the food processing industry requires the implementation of appropriate corrective monitoring measures.
Keywords:laundry hygiene, textiles, food-processing industry, occupational health
Year of publishing:2006
Number of pages:str. 356-361
Numbering:št. 3, Letn. 37
ISSN:1517-8382
UDC:677.07:648.23:664
ISSN on article:1517-8382
COBISS_ID:2424876 Link is opened in a new window
NUK URN:URN:SI:UM:DK:9NL2Q6PL
License:CC BY-NC 4.0
This work is available under this license: Creative Commons Attribution Non-Commercial 4.0 International
Views:1379
Downloads:197
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:Misc.
:
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:AddThis
AddThis uses cookies that require your consent. Edit consent...

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Record is a part of a journal

Title:Brazilian Journal of Microbiology
Shortened title:Braz. J. Microbiol.
Publisher:Sociedade Brasileira de Microbiologia
ISSN:1517-8382
COBISS.SI-ID:2423596 New window

Secondary language

Language:Portuguese
Title:Monitoramento da higiene de têxteis usados na indústria de alimentos
Abstract:Na indústria de alimentos é necessário o uso de roupas de proteção, para proteger os trabalhadores da contaminação por bactérias, fungos, virus, prions, etc, encontrados nas secreções e carne dos animais abatidos, assim como proteger a carne da contaminação com microrganismos carreados pelos trabalhadores. Os têxteis são um Ponto de Controle (PC), e devem ser limpos e desinfetados de forma adequada para prevenir a biocontaminação. Embora o processo de lavagem seja importante para obter a desinfecção, é também essencial manter um nível apropriado de higiene dentro da lavanderia para prevenir recontaminação dos têxteis com microrganismos do ambiente. Nesse trabalho, realizou-se uma análise microbiológica de Pontos Críticos de duas lavanderias. A eficiência da lavagem termoquímica foi determinada através da análise do efeito antibacteriano contra Enterococcus faecium e Staphylococcus aureus. A higiene nas lavanderias foi avaliada através da determinação do número e tipos de microrganismos presentes em PCs selecionados no processo de lavagem. Os resultados indicaram que as condições de higiene nas duas lavanderias não atingiram os níveis necessários, e que vários microrganismos apresentaram resistência aos agentes sanificantes e de limpeza, indicando a necessidade de implementação de medidas corretivas apropriadas.
Keywords:higiena pralnic, tekstil, živilsko-predelovalna industrija, zdravje pri delu


Comments

Leave comment

You have to log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back
Logos of partners University of Maribor University of Ljubljana University of Primorska University of Nova Gorica