Efficiecy of desinfectants used for decontamination halls for selling meat and meat products

Abstract

Maintain sanitary epidemiological status of the hall for selling meat and meat products is one of the most important tasks aimed at preventing and minimizing the risk of infections and food poisoning. 2/3 of health events, such as food poisoning, is caused by consumption of food, mainly of animal origin, contaminated at different stages of processing, storage and carrying. Therefore, the purpose of investigations was to establish the level and composition of the microbial load of the halls for the marketing of carcasses and meat products from the central square of mun. Chisinau after the rehabilitation measures.