El FERRAN I., SOVJÁK R.
Abstract
Cleaning and disinfection are an integrated part of every food production process, hence is addressed in every
HACCP plan. The resistance of: TPC (Total aerobic plate count), E. coli, Staphylococcus aureus, Streptococcus group D,
and Proteus vulgaris against different concentrations of the OXY-ANIOS 5 TC, the disinfectant used usually in the dairy
industry of Beni Tamou in Algeria was performed. The resistance was performed by the isolation of above microbes, from
raw milk. After isolation, the microbes were reisolated a second time to test the effect of disinfectant at
concentration 1 : 1000, 1 : 10, 1%, 2% and 0.3% in 1% of acid (the concentration usually used in the dairy)Results
revealed that it is a big correlation between disinfectant concentration and disinfection effect on selected microbes.
Key words:
HACCP, disinfection, critical control points