Disinfection control at the sausage factory

The thesis was carried out in Lithuanian University of Health Sciences the Faculty of Veterinary Medicine, food safety and quality department and in sausage manufactories. While writing this thesis, different means of disinfection were analyzed, their composition and effectiveness were examined. In this thesis I will compare three different means of disinfection during different conditions. Three selected disinfectants have been tested in three different sausage manufactories. The results were processed with Microsoft Excel software and checked using parametric Student’s test and non-parametric Wilcoxon test. Disinfection is a very important part of the process in order to maintain a clean environment and to produce safe and good quality product. Every food business subject can choose disinfectants according to different criteria but the important thing is that the result always has to be achieved. It is important to not only choose effective disinfectants but also to use them correctly in order to achieve good results of disinfection. After disinfection with selected disinfectants and collecting samples for microbiological tests determined that the disinfectants are effective