TVC results too high in our meat production plant
Hello,
I am writing to you, because I wonder how to solve the problem with microbiology. How to reduce the amount of bacteria on the production lines. I work in the meat industry, where production day is long.
The last time I made a small test to discover where might be the risk point. I took for a sample meat from 5 points.
1.23 000 raw material with skin
2.750 000 raw material with skin after touch by employees with the gloves
3. 9000 product after removing of skin
4.170 000 product on the production line
5.170 000 product on the end of the line
6.200 000 product closed ready for client.
The point 6 is much to high. Nevertheless I see that employees have dirty gloves point 2, but after removing of skin the risk is ok point 3.
I wonder how to disinfect the production lines during th breaks, because I am sure that there is a source of the problem.
I heard from one QM that in another meat plant they are using 90% alkohol. They spread alkohol on the production lines during the breaks and after few seconds the alko eveporates and the line is disinfected.I am not so sure for this.
What do you think, how do you solve similar problems, UV lamps?
Thanks in advance
Guciu
Hello,
I am writing to you, because I wonder how to solve the problem with microbiology. How to reduce the amount of bacteria on the production lines. I work in the meat industry, where production day is long.
The last time I made a small test to discover where might be the risk point. I took for a sample meat from 5 points.
1.23 000 raw material with skin
2.750 000 raw material with skin after touch by employees with the gloves
3. 9000 product after removing of skin
4.170 000 product on the production line
5.170 000 product on the end of the line
6.200 000 product closed ready for client.
The point 6 is much to high. Nevertheless I see that employees have dirty gloves point 2, but after removing of skin the risk is ok point 3.
I wonder how to disinfect the production lines during th breaks, because I am sure that there is a source of the problem.
I heard from one QM that in another meat plant they are using 90% alkohol. They spread alkohol on the production lines during the breaks and after few seconds the alko eveporates and the line is disinfected.I am not so sure for this.
What do you think, how do you solve similar problems, UV lamps?
Thanks in advance
Guciu
Dear Guciu,
I presume you consider 200,000 (cfu/gm?) too high due “meat without skin” is 9000 cfu /g (48hr-36degC count?). And / Or the result is not compliant with the client's requirements ?
4 points –
(a) No information relating to (actual) meat product, process steps, environment, etc, temperatures so above assumption rather impossible to evaluate.
(b) New, clean gloves?
(c) The data appears to be single measurements ?, no idea of ranges of values vs days/weeks?
(d) client standard ?
Regardless, there are 2 likely general reasons IMEX for a “high” product count compared to original raw material –
(1) Contamination from “somewhere” See (a),(b)
(2) time / temperature bacterial growth law. See (a).
Frankly, if you were talking about raw frozen seafood meat after several hours of processing / manual manipulation from shell-on material in a moderately high ambient temperature environment, I would find yr final result if an average with a not excessively variable scatter, not remarkably high :smile: .
Rgds / Charles.C