Table 2.
Percentage of microbial load reduction after the cleaning process of knives, mill, cutter, stuffer, and slicer used during sausage production.
| Surfaces | (%) Reduction in Aerobic Mesophilic Microorganisms | (%) Reduction in Total Coliforms | ||||
|---|---|---|---|---|---|---|
| COP-A | COP-B | COP-C | COP-A | COP-B | COP-C | |
| Knives | 96.75 | 76.13 | 42.94 | 66.88 | 70.45 | 33.02 |
| Mill | 69.13 | 79.95 | 48.08 | 90.95 | 69.91 | 36.81 |
| Cutter | 71.28 | 77.76 | 46.90 | 70.46 | 67.24 | 30.95 |
| Stuffer | 78.53 | 77.34 | 55.09 | 100.00 | 71.36 | 37.60 |
| Slicer | 100.00 | 100.00 | 57.35 | 100.00 | 100.00 | 49.55 |
| Average reduction | 83.14 | 82.24 | 50.07 | 85.66 | 75.79 | 35.58 |