Statistical Data
Test Plate Information and Results
Test Site: Processing Area for Pork and Beef
Name of Test: Hot Water/Conventional Chemical Versus High Power Ozone |
Bacteria per CM2 before test commences |
Bacteria per CM2
after the 5 steps*
180° hot water, foam and chlorine
|
Bacteria per CM2
after using Ozone
with "The Pulsator" |
| 1. Transport Box |
TNTC |
19 |
2 |
| 2. Cutting Knife |
TNTC |
7 |
1 |
| 3. Band Saw 1 |
TNTC |
3 |
0 |
| 4. Band Saw 2 |
TNTC |
3 |
1 |
| 5. Rack for Transport Boxes |
TNTC |
4 |
0 |
| 6. Dumping Wagon |
TNTC |
17 |
0 |
| 7. Meat Conveyor |
TNTC |
20 |
0 |
| 8. Rack of Meat Conveyor 1 |
TNTC |
21 |
0 |
| 9. Carrying Bone Conveyor |
TNTC |
3 |
0 |
| 10. Cutting Table |
TNTC |
6 |
0 |
| 11. Cutter |
TNTC |
0 |
0 |
| 12. Handsaw - handle |
TNTC |
29 |
0 |
| 13. Handsaw - saw blade |
TNTC |
3 |
0 |
| 14. Rack of Meat Conveyor 2 |
TNTC |
25 |
0 |
| 15. Cutting Table |
TNTC |
8 |
0 |
| 16. Table |
TNTC |
22 |
0 |
| 17. Meat Conveyor |
TNTC |
10 |
0 |
*Under normal conditions there are 5 steps to clean-sanitize this beef area using 180° hot water, foam and chlorine
1. Cleaning with 180° hot water
2. Foam - to remove grease
3. Rinse foam/grease with hot water
4. Use chlorine disinfectant
5. Remove chlorine with hot water |
