[Hygienic studies of the manufacture of pasteurized and sterilized canned meat products].

Studied was microbiologically the hygiene condition of premises, equipment, glassware and containers, instruments and tools, raw meat, the hands of workers and work clothing, canned products prior to sterilization, and air along all technologic lines for the production of pasteurized and sterilized canned meat: In case of underestimating the measures of industrial hygiene. In case of permanent and severe control on the measures of industrial hygiene. Determined were the total counts of bacteria--of coliforms, Salmonellae, anaerobes and staphylococci. Results made it clear that the observation of hygiene along all technologic lines of production is an immediate task. Strictly observed hygiene in meat production has given very good results up to 90-100 per cent of the washings prove sterile. Experiments have pointed to the necessity of observing the measures of industrial hygiene that guarantee the high quality of canned meat.