PubMed Health⌕ Search
Home/Archive/PubMed

PubMed · 6252725

[Computation for the sterilisation process in rendering plants (author's transl)].

O Riedinger
View original source ↗Export metadata ↓

Abstract

In the present paper a mathematical model for the computation and costing of the sterilisation process in rendering plants has been developed and the computation of the F value in the canning industry has been used as a guide. In this, a test germ with the heat resistance parameters z = 10 degrees C and Dr = 10 sec is taken as a guide. If the steam-pressure heating regulation of the German Carcass Disposal Act which prescribes a temperature of 133 degrees C during 20 min after decomposition of the soft parts, is related to such a test germ, then a comparable sterilisation time of roughly 300 min at 121 degrees C is obtained, the heating-up phase and the cooling-down phase being disregarded. In computing the total lethality of a practical heating procedure in a dry melter, the result is a comparable heating process of abt. 640 min at 121 degrees C. While making allowance for the time lags in the temperature development in meat and bones during autoclaving and on the basis of a heating-up value of 100 minutes at 121 degrees C, various steam-pressure heat treating systems are suggested within the temperature range from 120 to 135 degrees C, having a comparable total lethal effect varying in duration.

Explore related subjects

AbattoirsAnimalsClostridium perfringensGermany, WestIndustrial WasteModels, BiologicalRefuse DisposalSterilizationTemperatureEnglish AbstractJournal Article

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

O Riedinger. 1980. [Computation for the sterilisation process in rendering plants (author's transl)].. https://pubmed.ncbi.nlm.nih.gov/6252725/

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

PubMed2007

Behavioural responses of poultry during kosher slaughter and their implications for the birds' welfare.

Measurements were made during Shechita (kosher) slaughter of 692 meat chickens, including the behaviour of the birds during the procedure and the times from their removal from the crate, to neck cutting, bleed-out and shackling. Four of 100 birds showed a mild physical response to neck cutting but the others showed no response. Approximately 60 per cent of the birds showed a physical response to touching the eye or eyelid at up to 5 seconds after neck cutting, but by 15 seconds none showed this response. The birds became unable to retain their posture and suffered involuntary muscular contractions at 12 to 15 seconds after neck cutting and had lost approximately 40 per cent of their total blood volume by 30 seconds after neck cutting.

Abattoirs↗
PubMed2007

Assessing the effect of interventions on the risk of cattle and sheep carrying Escherichia coli O157:H7 to the abattoir using a stochastic model.

Escherichia coli O157:H7 persists in being a threat to food safety. The mechanisms behind the spread of E. coli O157:H7 on the farm are complex and poorly understood. The objective of this study was to apply a Monte Carlo model, constructed to simulate the propagation of E. coli O157:H7 in cattle and sheep on the farm, to both test the effect of different interventions on the risk of animals carrying E. coli O157:H7 to the abattoir and to develop understanding of the underlying processes, including the identification of areas that could benefit from further research. An overview of the model including key assumptions is given. The output statistics from batches of 100 runs of the model were collected. From the model output, a cumulative frequency distribution of the prevalence and specific shedding level for the groups of cattle or sheep being sent to the abattoir were generated. Stochastic dominance was used to compare the results of the model outputs. Using the shorthand that "risk" means the likelihood of carrying E. coli O157:H7 to the abattoir, key conclusions from the study included: mixing sheep and cattle increases the risk in both groups; merging groups of animals of the same species into larger groups increases the risk substantially; increasing stocking density increases the risk independently of group size; decreasing the group size decreases the E. coli O157:H7 prevalence independently of stocking density; a very high level of barn hygiene reduces the risk; a shorter time between spreading farmyard manure and grazing and an increased background level of E. coli O157:H7 in the model increases the risk. The background level could be influenced by the presence of wild animals carrying the organism. The parameters to which the model is most sensitive are those related to transmission from grass and enclosures to animals, pathogen survival on grass, in slurry and in barns and contact between animals.

Abattoirs↗