Thesis:

Investigating the Effect of Vinegar, chlorine water and Detergent Mixtures on the Contamination of Contact Surface in Meat and Chicken Serving Establishment

Contamination of meat and meat products as raw materials or in the form of prepared foods leads to the creation of various biological, chemical and physical hazards that may negatively affect the health of the consumer. The purpose of this research is to investigate the effect of using a mixture of vinegar and detergent on the level of contamination of the work surface of meat and poultry supply centers. In total, 480 samples were randomly selected from 30 work surfaces, including work surfaces with fresh raw meat and chicken cultured with microbial cultures, during two stages of sampling (before and after washing and exposure to treatments). In order to compare and determine the best situation, the combination of each treatment obtained to evaluate the antimicrobial effectiveness was used on the studied surfaces with three cleaning methods and then the effectiveness was calculated as CFU/cm2. All 30 surface samples tested were contaminated with at least one microorganism (100%) before washing. Three types of bacteria including Enterobacteriaceae, Escherichia coli and Staphylococcus aureus constitute 63% of the bacterial population that were separated from the surfaces before washing. The interaction between cleaning method and surface hygiene was significant only for treatments that contained bleach. The results showed that the combination of 6.5% sodium hypochlorite and 5% acetic acid had a lethal effect on different types of bacteria in all three cleaning methods. Based on this, the most lethal effect such as 6.5% sodium hypochlorite treatment was observed on Pseudomonas aeruginosa and Escherichia coli and the least reducing effect on Staphylococcus aureus. There was a significant relationship between the reduction of microbial load and the use of 6.5% sodium hypochlorite and 5% acetic acid in all three washing methods compared to the distilled water treatment at the error level of one percent (P < 0.05). In general, regardless of the cleaning method, the use of sodium hypochlorite led to a decrease in the total number of microbial load on the surfaces, and this exposure in the spray method on the surface led to a decrease in the microbial load below the limit of quantity (1.48 log CFU/cm2). . The results showed that the reduction in the number of bacteria population on the surfaces depends on the combination of the cleaning method and the sanitary material used (P < 0.05). Key words: surface contamination, acetic acid, sodium hypochlorite

Keywords: Key words: surface contamination, acetic acid, sodium hypochlorite