Efendi, Alif Rizal and Kartawiria, Irvan S and Marpaung, Abdullah Muzi (2015) The Effect of Cleanroom Utilization in Food Industry Toward the Contamination Intensity During Meat Processing. Bachelor thesis, Swiss German University.

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Abstract

Airborne pathogen does exist everywhere within the air that may occur to help to spoil the food. The importance of maintaining food product that is free from microorganisms is explained in EC no. 2073/2005 (2). Microbiological and chemical hazards may also contained in certain foodstuffs that is originated from animals, that can also endanger human health. The main objective of this research is to understand whether the usage of the Cleanroom will have a significant effect to the meat products, especially poultry products such as meatball. The main parameter in this research is the contamination intensity and microbial load that was obtained by running three processes (mixing, shaping, and cooking) in both area; inside and outside Cleanroom. Pre- treatment was done to understand the load of microorganisms in the air. As expected, inside the Cleanroom had less microbial loads than outside the Cleanroom. The raw materials and tools used in this research were also analyzed to find out another source of contamination besides the initial contamination which already obtained inside the raw meat. In conclusion, Cleanroom has successfully reduce microbial load of both process at 5.88 and 5.75 CFU/g sample, compared to outside Cleanroom at 5.93 and 6.09 CFU/g sample. There was no considerable contamination in cooking process.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Cleanroom; Meat Processing; Contamination; Poultry.
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	05 Nov 2020 04:25
Last Modified:	05 Nov 2020 04:25
URI:	http://repository.sgu.ac.id/id/eprint/1602

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