Meat and poultry plant sanitation
(Continued)
processed products, offal, and storage
cooler, 317
processed products packaging area, 319
receiving and shipping area, 316-317
slaughter area, 315-316
smokehouses, 320-321
spiral freezers, 321-322
trolley washing, 323
wash area, 322
wire and metal containers, 323
sanitizers for, 309-312
troubleshooting tips for, 324
Mesophiles, 31
Mice.SeeRodent Infestation
Microbial growth kinetics, 28-30
Microbial resistance, 187
Microorganisms,
bacteria, 27
common to food, 26
definition of, 25
destruction of, 53-54
deteriorative effects of, 34-35
diagnostic tests for, 62-67
effects on foodborne illness, 35-36
generation interval of, 34
inhibition of, 32-33, 55
molds, 26-27, 180, 295
proliferation factors, 30-34
quantitative determination of, 55-61
viruses, 27-28
yeasts, 27, 180
Molds.SeeMicroorganisms
Monitoring program.SeeQuality Assur-
ance Monitoring Program
Most probable number (MPN), 57
Mycotoxins, 51-52
N
Nonalcoholic beverage plant sanitation,
350-355
cleaning practices for, 351-355
sanitation principles for, 350-351
O
Organic chloramines.SeeSanitizing
Oxidation-reduction potential, 32
Oxine.SeeSanitizersP
Pesticides, 240-242, 247-248, 250-252,
254-255
nonresidual, 240-241
residual, 240
use of, 240-241, 247-249, 250-252,
254-255
pH, 32, 169, 174-176
Pheromone traps, 243-244
Polishing ponds, 231
Polymerase Chain Reaction, 66
Protection auxiliaries, 153-154
Psychcosomatic food illness, 36
Psychrotrophs, 31
Pulsed light, 54Q
Quality,
characteristics, 117
definition of, 117
Quality assurance (QA),
basic tools, 131
components of, 118
description of, 117-119
functions of, 118-119
management role in, 121-122
organization for, 119-124
product recall, 129-130
sampling for, 131
sanitation programs for,
assay procedures for, 126-127
auditing of, 128-129
data interpretation for, 127
establishment of, 125-126
evaluation of, 126
major responsibilities of, 119-120