Mrozek H
Zentralbl Bakteriol Mikrobiol Hyg B. 1985 Feb;180(2-3):241-62.
Reliable hygienic conditions in food processing are necessary to exclude any risk for human health and to secure the supply with high quality products. In the processing plant are cleaning and disinfection of high importance. For comparative evaluation of these processes three characteristic values are introduced: The volume/surface ratio indicating the total available solution, the active substance/soil ratio indicating the chemical capacity, and the flow/reacting film ratio indicating the mechanical exchange frequency during the treatment. Some examples elucidate the correlations between plant and test conditions respectively. Means of improving plant hygiene and the possibilities of supervision and legislation to that purpose are discussed.
食品加工过程中可靠的卫生条件对于排除任何对人类健康的风险以及确保高质量产品的供应至关重要。在加工厂中，清洁和消毒非常重要。为了对这些过程进行比较评估，引入了三个特征值：表示总可用溶液的体积/表面积比、表示化学容量的活性物质/污垢比以及表示处理过程中机械交换频率的流量/反应膜比。一些示例分别阐明了工厂条件与测试条件之间的相关性。还讨论了改善工厂卫生的方法以及为此目的进行监督和立法的可能性。
