COVID-19 and safe food products: Essential for food enterprises Pidgruntya Svit due to an unprecedented threat from the COVID-19 pandemic, caused by the virus 2 in SARS-COVI-COVI-19 It’s a lot of countries to see the joy of the All-Holy Organization for the Protection of Health (OOH), when it comes to physical distance, as one of the ways to reduce transmissions of incapacitation.
FOOD MICROBIOLOGY Chilled meat. The microflora of the surface here is created during slaughter and initial processing as a result of contact with objects of inventory and equipment, clothes and hands of workers, dust and water droplets settling out of the air, contamination of the intestines with cuts, etc.
The bacterial contamination of the side dishes and sauces studied at VNIHI is presented in table. 56 and 57. This type of product was made in a restaurant and in a kitchen factory.
Many of the operations used in the preparation or packing of the product are performed on tables or other flat surfaces.