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|Doc 7 - A method for the assessment of bacteria tightness of food processing equipment (2nd Edition 2004 )|
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This document details the test procedure for assessing whether an item of food processing equipment, intended for aseptic operation, is impermeable to microorganisms. Small motile bacteria penetrate far more easily through microscopic passages than (non-motile) moulds and yeasts. The facultative anaerobic bacterium Serratia marcescens (CBS 291.93) is therefore used to test bacteria-tightness or the impermeability of equipment to microorganisms. The method is suitable for equipment that is already known to be in-line steam sterilisable (see also Doc. 5).
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