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Анотація
У статті розглянуто актуальні питання гігієнічного проєктування м’ясопереробних виробництв як основи для ефективного управління мікробіологічними ризиками та забезпечення безпечності харчових продуктів. На тлі зростання вимог до санітарного стану харчових підприємств з боку регуляторних органів і споживачів, гігієнічне проєктування виступає важливим інструментом профілактики контамінації продукції та реалізації принципів міжнародних стандартів. Стаття містить системний аналіз теоретичних засад, нормативно-правових вимог та практичних аспектів гігієнічного проєктування, охоплюючи всі рівні – від вибору земельної ділянки і архітектурного зонування до вибору матеріалів і організації внутрішніх потоків. Особливу увагу приділено важливості санітарно-захисної зони та зонального принципу проєктування, що передбачає розмежування території підприємства на функціональні зони відповідно до рівня мікробіологічного ризику. Обґрунтовано доцільність створення санітарних бар’єрів, шлюзів, санпропускників та систем з позитивним тиском повітря в «чистих» зонах. Окремий розділ статті присвячено аналізу будівельних матеріалів і конструктивних рішень. Детально охарактеризовано вимоги до гігієнічного проєктування обладнання, включно з основними принципами, рекомендованими міжнародними організаціями. У статті узагальнено міжнародний досвід з організації потоків персоналу, сировини, готової продукції та відходів. Показано, що основними принципами є фізичне та організаційне розмежування потоків, односторонній напрям руху, запобігання перетину маршрутів і організація бар’єрів між зонами з різним гігієнічним статусом. На підставі проведеного аналізу сформульовано низку практичних рекомендацій щодо вдосконалення гігієнічного проєктування м’ясопереробних виробництв. Запропонований у статті підхід є особливо актуальним для підприємств, що прагнуть відповідати міжнародним стандартам, виходити на зовнішні ринки, підвищувати репутацію бренду та формувати довіру споживачів. Впровадження системного гігієнічного проєктування сприяє також сталому розвитку харчової галузі в цілому, забезпечуючи збереження здоров’я населення та конкурентоспроможність національного виробника
Ключові слова:
проєктування, м’ясопереробне підприємство, харчова безпека, санітарно-гігієнічні вимоги
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Як цитувати
Synytsia, O., Shlapak, H., Palamarchuk, A., & Kushnirenko, N. (2025). ГІГІЄНІЧНЕ ПРОЄКТУВАННЯ М’ЯСОПЕРЕРОБНИХ ВИРОБ-НИЦТВ. Food Science and Technology, 19(3), 54-67. https://doi.org/10.15673/fst.v19i3.3220
Номер
Розділ
Технологія і безпека продуктів харчування
Посилання
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2. World Health Organization. Food safety [Internet]. 2020 [cited 2025 Jul 16]. Available from: https://www.who.int/news-room/fact-sheets/detail/food-safety
3. European Food Safety Authority. The European Union One Health 2021 Zoonoses Report. EFSA J. 2022;20(12):e07666. https://doi.org/10.2903/j.efsa.2022.7666
4. Grace D. Food safety in low and middle income countries. Int J Environ Res Public Health. 2015;12(9):10490–507. https://doi.org/10.3390/ijerph120910490
5. Vinnikova LH. Bezpechnist i yakist miasnykh produktiv v suchasnykh ta maibutnikh tekhnolohiiakh: Kyiv: Osvita Ukrainy; 2021.
6. Moerman F, Kastelein J, Rugh T. Hygienic Design of Food Processing Equipment. In: Food Safety Management. Academic Press; 2023. p. 623–78. https://doi.org/10.1016/B978-0-12-820013-1.00014-0
7. Kim JH, Hur SJ, Yim DG. Monitoring of microbial contaminants of beef, pork, and chicken in HACCP implemented meat processing plants of Korea. Korean J Food Sci Anim Resour. 2018;38(2):282. https://doi.org/10.5851/kosfa.2018.38.2.282
8. Rebezov M, Khayrullin M, Assenova B, Farida S, Baydan D, Garipova L, et al. Improving meat quality and safety: innovative strategies. Slovak J Food Sci. 2024;18:523–46. https://doi.org/10.5219/1972
9. Anjum N, Zahoor I, Sheikh MA, Manzoor A, Trilokia M, Bhat A. Hygienic Design and Cleaning. In: Shelf Life and Food Safety. CRC Press; 2022. p. 363–74.
10. Gómez D, Iguácel LP, Rota MC, Carramiñana JJ, Ariño A, Yangüela J. Occurrence of Listeria monocytogenes in ready-to-eat meat products and meat processing plants in Spain. Foods. 2015;4(3):271–82. https://doi.org/10.3390/foods4030271
11. Zhang H, Que F, Xu B, Sun L, Zhu Y, Chen W, et al. Identification of Listeria monocytogenes contamination in a ready-to-eat meat processing plant in China. Front Microbiol. 2021;12:628204. https://doi.org/10.3389/fmicb.2021.628204
12. Ali NH, Farooqui A, Khan A, Khan AY, Kazmi SU. Microbial contamination of raw meat and its environment in retail shops in Karachi, Pakistan. J Infect Dev Ctries. 2010;4(06):382–8. https://doi.org/10.3855/jidc.599
13. European Food Safety Authority, European Centre for Disease Prevention and Control. The European union one health 2021 zoonoses report. EFSA J. 2022;20(12):e07666. https://doi.org/10.2903/j.efsa.2022.7666
14. Prendergast DM, Daly DJ, Sheridan JJ, McDowell DA, Blair IS. The effect of abattoir design on aerial contamination levels and the relationship between aerial and carcass contamination levels in two Irish beef abattoirs. Food Microbiol. 2004;21(5):589–96. https://doi.org/10.1016/j.fm.2003.11.002
15. Kyayesimira J, Rapheal W, Rugunda GK, Bunny LJ, Andama M, Matofari JW. Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda. 2020. https://doi.org/10.21203/rs.3.rs-48693/v1
16. Tomasevic I, Kuzmanović J, Anđelković A, Saračević M, Stojanović MM, Djekic I. The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in Serbia. Meat Sci. 2016;114:54–7. https://doi.org/10.1016/j.meatsci.2015.12.008
17. Vlasenko I, Semko T, Ivanishcheva O. Evaluating the biological safety of raw materials accepted for a meat processing enterprise. Food Resour. 2021;(16):49–56. https://doi.org/10.31073/foodresources2021-16-05
18. Zazharska NM, Borovuk IV. Monitoring of the Listeria spp. identification from the poultry products in the Dnipropetrovsk region. Sci Messenger LNU Vet Med Biotechnol. 2019;21(93):103–8. http://dx.doi.org/10.32718/nvlvet9318
19. Bogatko NM, Semanuk VI, Salata VZ, Konstantinov PD. Influence of sanitary and hygienic condition of objects of meat processing enterprise on indicators of safety of produced beef and pork. Sci Messenger LNU Vet Med Biotechnol. 2012;14(2):13–20.
20. Vinnikova L, Synytsia O, Shlapak H, Azarova N, Glushkov O. Decrease of repeated contamination of packed delicious meat products. EUREKA Life Sci. 2019;(6):3–9. https://doi.org/10.21303/2504-5695.2019.00996
21. Holah JT. Cleaning and disinfection practices in food processing. In: Hygiene in food processing. Cambridge: Woodhead Publishing; 2014. p. 259-304. https://doi.org/10.1533/9780857098634.3.259
22. Schmidt RH, Erikson DJ. Sanitary Design and Construction of Food Processing and Handling Facilities: FSHN0408/FS120, 5/2005. Edis. 2005;(5). https://doi.org/10.32473/edis-fs120-2005
23. Nikolaev Y, Yushina Y, Mardanov A, Gruzdev E, Tikhonova E, El-Registan G, et al. Microbial biofilms at meat-processing plant as possible places of bacteria survival. Microorganisms. 2022;10(8):1583. https://doi.org/10.3390/microorganisms10081583
24. Overbosch P, Blanchard S. Principles and systems for quality and food safety management. In: Food safety management. 2nd ed. Cambridge: Academic Press; 2023. p. 497-512. https://doi.org/10.1016/B978-0-12-820013-1.00018-8
25. FAO/WHO Codex Alimentarius Commission. General Principles of Food Hygiene (CXC 1-1969). Rome: FAO/WHO; 2022. https://www.fao.org/fao-who-codexalimentarius
26. Holah J, Taylor J. Hygienic design of food factories. 2nd ed. Cambridge: European Hygienic Engineering and Design Group / Woodhead Publishing; 2020. 992 p.
27. Strelkov AK, Gorshkalev PA, Chernosvitov MD. Problems of defining sanitary protection zones for existing water supply and water disposal enterprises. IOP Conf Ser Mater Sci Eng. 2020 Mar;775(1):012101. https://doi.org/10.1088/1757-899X/775/1/012101
28. Holah J. Hygienic Design–Factory. In: Prevention of the Biological Contamination of Food: Processing/Distribution and Consumer Usage. 2024. p. 400.
29. Schulz K, Caesar T. Managing airflow and air filtration to improve hygiene in food factories. In: Hygienic Design of Food Factories. Cambridge: Woodhead Publishing; 2023. p. 287-317. https://doi.org/10.1016/B978-0-12-822618-6.00008-3
30. Vinnikova LG. Tekhnologiia miasnykh produktov. Teoreticheskie osnovy i prakticheskie rekomendatsii: uchebnik. Kiev: Osvita Ukrainy; 2017. 364 p.
31. Holah J. Hygienic factory design for food processing. In: Motarjemi Y, editor. Encyclopedia of Food Safety. Vol. 3. Cambridge: Woodhead Publishing; 2014. p. 53–72. https://doi.org/10.1533/9780857098634.2.53
32. Munir MT, Pailhoriès H, Aviat F, Lepelletier D, Pape PL, Dubreil L, et al. Hygienic perspectives of wood in healthcare buildings. Hygiene. 2021;1(1):12–23. https://doi.org/10.3390/hygiene1010002
33. Vontorová J, Mohyla P, Kreislová K. Quality of zinc coating formed on structural steel by hot-dip galvanizing after surface contamination. Coatings. 2024;14(4):493. https://doi.org/10.3390/coatings14040493
34. Bilgili SF. Sanitary/hygienic processing equipment design. World's Poult Sci J. 2006;62(1):115–122. https://doi.org/10.1079/WPS200588
35. Denti M, Pisanu M, Usai E, Checchi A, Casazza S. Hygienic and safety guidelines for the design of small-scale sausage factories.
36. Matuszek T. Basic factors for food processing equipment hygienic design and its cleanabilities with minimal contamination risk. J Hyg Eng Des. 2014;6:38–45.
37. Petrakovska O, Trehub MV, Trehub YY, Zabolotna YO. Planning models of sanitary protection zones around mode‑forming objects. Naukovyi Visnyk Natsionalnoho Hirnychoho Universytetu. 2022;(5):122–131. https://doi.org/10.33271/nvngu/2022-5/122
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