Evaluation of Seed Cotton Cleaning Equipment Performance at Various Processing Rates

2013 ◽  
pp. 637-647
Keyword(s):  
Seed Cotton ◽  
Cleaning Equipment ◽  
Equipment Performance

scholarly journals Theoretical analysis of cotton movement in cleaning equipment

2021 ◽  
Vol 1889 (4) ◽  
pp. 042018
Author(s):  
Azim Parpiev ◽  
Mamura Sharakhmedova ◽  
Mukhammadrasul Ergashov
Keyword(s):  
Theoretical Analysis ◽  
Cleaning Equipment

scholarly journals Assessment of Hygienic Practices in Beef Cattle Slaughterhouses and Retail Shops in Bishoftu, Ethiopia: Implications for Public Health

2021 ◽  
Vol 18 (5) ◽  
pp. 2729
Author(s):  
Fanta D. Gutema ◽  
Getahun E. Agga ◽  
Reta D. Abdi ◽  
Alemnesh Jufare ◽  
Luc Duchateau ◽  
...  
Keyword(s):  
Control Systems ◽  
Hot Water ◽  
Cold Chain ◽  
Vertical Position ◽  
Good Practices ◽  
Face To Face ◽  
The Public ◽  
Plastic Bags ◽  
Cleaning Equipment ◽  
Trained Staff

Understanding the potential drivers of microbial meat contamination along the entire meat supply chain is needed to identify targets for interventions to reduce the number of meatborne bacterial outbreaks. We assessed the hygienic practices in cattle slaughterhouses (28 employees) and retail shops (127 employees) through face-to-face interviews and direct personal observations. At the slaughterhouses, stunning, de-hiding and evisceration in vertical position, carcass washing and separate storage of offal were the identified good practices. Lack of hot water baths, absence of a chilling room, infrequent hand washing, insufficiently trained staff and irregular medical check-up were practices that lead to unhygienic handling of carcasses. At the retail shops, cleaning equipment using soap and hot water (81%), storing unsold meat in refrigerators (92%), concrete floors and white painted walls and ceilings were good practices. Adjacently displaying offal and meat (39%), lack of a cold chain, wrapping meat with plastic bags and newspapers, using a plastic or wooden cutting board (57%), infrequent washing of equipment and floors, and inadequately trained employees were practices that could result in unhygienic handling of beef. Our study identified unhygienic practices both at the slaughterhouses and retail shops that can predispose the public to meatborne infections, which could be improved through training and implementation of quality control systems.

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