Doc. 07. A method for the assessment of bacteria tightness of food processing equipment - french version

Product No.:
download.PDF.EHEDG.DOC_07_F_2004
EAN:
4250697523092
Shippingtime:
immediately immediately
119,00 EUR
incl. 19% tax excl. Shipping costs

EHEDG 2nd Edition 2004

Seiten / pages: 9
Preis Euro / price Euro: 119,00
EHEDG-Mitglied Euro / EHEDG-Member: 59,50

This document details the test procedure for assessing whether an item of food processing equipment, intended for aseptic operation, is impermeable to micro-organisms. Small motile bacteria penetrate far more easily through microscopic passages than (non-motile) moulds and yeasts. The facultative anaerobic bacterium Serratia marcescens (CBS 291.93) is therefore used to test bacteria-tightness or the impermeability of equipment to micro-organisms. The method is suitable for equipment that is already known to be in-line steam sterilisable (see also Doc. 5).