An Assessment of the Hygiene Level in the Dairy Processing Plant: Recent Development | Chapter 1 | Emerging Challenges in Agriculture and Food Science Vol. 1

Hygiene and sanitation play a critical role in the dairy business, as their level has a significant impact on food quality and safety. The HACCP system, which is necessary for all producers and anyone who handle or place food on the market, is used in the Slovak Republic's food business. HACCP stands for Hazard Analysis and Critical Control Points, and it is an organisational method that ensures the production of health-friendly food by analysing and controlling chemical, biological, and physical dangers that could jeopardise food safety throughout the manufacturing process. Furthermore, needs for plant cleaning and disinfection are a significant aspect of it. Milk is a superb substrate for the growth and multiplication of a wide range of microorganisms and is used as the major raw material in the dairy plant in the production of drinking milk and dairy products. Food contamination and the development of foodborne illness in consumers are frequently caused by multiplied microorganisms. The success of disinfection is influenced by not only microorganism resistance, but also disinfectant selection and application methods, as well as the external environment in which the disinfection process takes place. The application of the right disinfectant is critical to getting the intended result. We concentrated on sanitation's sanitary level and efficiency in this project. Microbiological swabs were gathered from various surfaces and technological equipment in the dairy operation that was being observed, as well as personal hygiene in selected staff. We also employed the fingerprint technology to check personal hygiene, which is a critical component in the manufacture of safe food. The HACCP system, which must be established and supervised by the individual team based on the regulatory requirements of each operation, is used to check the hygiene level of food enterprises. The findings show that hygiene is maintained at a good level throughout the production process. With the exception of the working table in the cottage cheese manufacturing section, where we found 40 CFU of total count of microorganisms and 2 CFU of coliform bacteria, the sanitation of the premises and technological equipment was adequate. Except for one employee who worked in the cottage cheese production department, the personal hygiene of the employees' hands at the dairy processing plant was rated as satisfactory. After disinfection, we found 50 CFU of total count of microorganisms and 1 CFU of coliform bacteria on his right hand. Food contamination can occur if sanitary standards of surfaces in production sections and employee hands in dairy processing plants are not followed, putting the consumer's health at risk.

Author (S) Details

Katarína Veszelits Lakticova
Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

Mária Vargova
Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

F. Zigo
Department of Nutrition and Animal Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

Nad'a Sasáková
Department of Public Veterinary Medicine and Animal Welfare, University of Veterinary Medicine and Pharmacy, Košice, Slovakia.

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