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. 2022 Jul 27;10(8):1518. doi: 10.3390/microorganisms10081518

Figure 6.

Figure 6

Aerobic mesophilic profile of knives, mill, cutter, stuffer, and slicer used during sausage production. Initial load before the cleaning process (A) and after the cleaning process using COP-A (B), COP-B (C), and COP-C (D). The limit established is shown in a red line.