Naslov
Hygienic Design of Fish Processing Equipment

Autori
Vidaček, Sanja ; Bugge, Elvin

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Handbook of Hygiene Control in the Food Industry

Urednik/ci
Lelieveld, Huub ; Holah, John ; Gabrić, Domagoj

Izdavač
Woodhead Publishing

Grad
Duxford

Godina
2016

Raspon stranica
359-365

ISBN
978-0-08-100155-4

Ključne riječi
fish processing, hygienic design of equipment, control of environment

Sažetak
Processing equipment which has been reported to be a source of pathogenic bacteria in fish industry include conveyors, filleting machines, washing tanks, trimming tables, slicers, brining tanks, gutting machines including vacuum systems and many others. Hygienic design of equipment is especially important for the fish industry because there are several aspects of fish processing that encourage bacterial spread and growth, of which crucial is wet and humid environment. Some of the general hygienic design recommendations include open design, avoidance of hidden areas, hygienic sealing between different components, continuous removal of by-products, reduction the number of different food contact surfaces and drainability of equipment. Fish processing equipment has been much improved since 2000 in terms of the hygienic design, and nowdays the control of the environment is crucial.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA