分析肉制品加工企业霉菌污染原因，评估危险因素及选择有效消毒手段

Проблемы ветеринарной санитарии, гигиены и экологии Pub Date : 2023-01-01 DOI:10.36871/vet.san.hyg.ecol.202303002

Svetlana S. Netychuk, Veronica S. Babunova, Petr A. Popov, Svetlana A. Lavina

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摘要

本文分析了肉类加工企业中霉菌污染的可能原因。肉类加工厂的主要菌群通常属于青霉属。在生产中需要进行系统分析，以全面评估危险因素和选择有效的消毒剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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ANALYSIS OF THE CAUSES OF MOLD FUNGI POLLUTION AT MEAT PROCESSING ENTERPRISES TO ASSESS RISK FACTORS AND SELECTION OF EFFECTIVE MEANS FOR DISINFECTION

The article provides an analysis of the possible causes of contamination by mold fungi at the enterprises of the meat processing industry. The dominant mycoflora in meat processing plants usually belongs to the genus of Penicillium. The need for a system analysis in production for a comprehensive assessment of risk factors and the choice of an effective disinfectant is shown.

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Проблемы ветеринарной санитарии, гигиены и экологии

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