15. Plant Cleaning and Sanitation

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Stefania Quintavalla

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch15

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

Quintavalla, S. (2010) Plant Cleaning and Sanitation, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch15

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Department of Microbiology, SSICA, V.le Tanara 31/A, 43100, Parma, Italy

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897

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Keywords:

  • plant cleaning and sanitation;
  • sanitation, environmental state promoting cleanliness and protecting public health;
  • sources of contamination in meat processing plants;
  • cleaning and disinfection procedures;
  • CIP (Cleaning-In-Place) procedures;
  • Step E - application of sanitizer (disinfection);
  • hot-water sanitizing - where immersion of contact surfaces is practical;
  • ensuring effectiveness of cleaning and sanitation programs;
  • control of Listeria monocytogenes in meat-processing plants;
  • meat-processing area and frequency of cleaning

Summary

This chapter contains sections titled:

  • Introduction

  • Sources of Contamination in Meat Processing Plants

  • Cleaning and Disinfection Procedures

  • Ensuring Effectiveness of Cleaning and Sanitation Programs

  • Water Quality

  • Biofilm Formation

  • Control of Listeria monocytogenes in Meat-Processing Plants

  • References