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Macias-Rodriguez, M.E., Navarro-Hidalgo, V., Linares-Morales, J.R., Olea-Rodriguez, M.A., Villarruel-López, A., Castro-Rosas, J., et al. (2013) Microbiological Safety of Do- mestic Refrigerators and the Dishcloths Used to Clean Them in Guadalajara, Jalisco, Mexico. Journal of Food Protection, 76, 984-990. https://doi.org/10.4315/0362-028X.JFP-12-258

has been cited by the following article:

• TITLE: Microbiological Control of Internal Surfaces of Appliances in the Butcher’s Cold Chain in Lubumbashi

  AUTHORS: Chadrack Kabeya Diyoka, Isabelle Kasongo Omba, Ghyslain Ngongo Lambo, Eric Kasamba Ilunga, Prosper Emmanuel Malangu Mposhy, Criss Koba Mjumbe

  KEYWORDS: Control, Microbial Contamination, Internal Surfaces, Cold Chain Devices

  JOURNAL NAME: Open Access Library Journal, Vol.8 No.8, August 11, 2021

  ABSTRACT: Introduction: Food contamination with microorganisms can occur at any stage of the process, from food production to consumption, and can be the result of environmental contamination. This study was carried out in order to identify the microorganisms forming the flora and to determine the level of microbial contamination of the internal surfaces of devices in the cold chain of butcher shops. Method: This is a comparative cross-sectional descriptive study of 30 internal surfaces of ten devices in the chain of two butchers. Results: It seems that the sampling points of Butchery 1 have the highest level of contamination at 87% compared to Butchery 2 (46.67%) with a p = 0.02508 (1000 CFU/cm2. The operating temperature range of the devices varied between -2°C and 6°C, with an average of -3.2°C in Butchery 1 versus -4.6°C and 6°C, with an average of -4°C, 7°C for the Butcher 2. Conclusion: Food pathogens and opportunists can survive on the surfaces of cold chain equipment in butcher shops and therefore pose a risk of cross- contamination.