Open Access
Table 1.
Indicators of bacterial contamination of slaughtering and primary processing workshops at a meat processing enterprise (n = 3)
| No | Sampling point | TMC | E.coli | St. aureus |
|---|---|---|---|---|
| CFU/100 cm2 | ||||
| 1. Bacterial contamination of the surface of refrigerator chamber No. 1 | ||||
| 1 | Floor | 100*102 | 30*102 | 48±3 |
| 2 | Wall | 60*102 | 25*102 | 12±2 |
| 2. Bacterial contamination of the surface of refrigerator chamber No. 2 | ||||
| 1 | Floor | 25*102 | 0 | 12±1 |
| 2 | Wall | 63*102 | 35*102 | 21±2 |
| 3. Bacterial contamination of the surface of refrigerator chamber No. 3 | ||||
| 1 | Floor | 89*102 | 26*102 | 12±2 |
| 2 | Wall | 42*102 | 19*102 | 8±2 |
P>0,001
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