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Doc. 07. A method for the assessment of bacteria tightness of food processing equipment - english version | EN-English
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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).
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