12/12/2023 0 Comments Fog in roomThe level of disinfection that these systems can achieve also needs to be determined, as some may achieve decontamination of all exposed room surfaces, such as ceilings, walls, floors and equipment, while others may include some penetration into equipment to contact indirectly exposed surfaces. The range of techniques is increasing, but those that are commercially available include:Ĭritical factors to address before using these techniques include: identifying areas where the decontamination processes can be applied, any health and safety issues related to using the technique and the practical considerations related to their use in the food processing environment. The belief is that regular use of novel disinfection techniques that can decontaminate the whole area will further reduce the number of environmental micro-organisms, which will in turn improve the quality of the food being produced, thereby reducing wastage and increasing profitability.īoth the pharmaceutical and clinical sectors have been targeted by a range of whole room type decontamination systems, but their practical operation and benefit in the food and drink industry is relatively unknown. In high-risk food factories thorough disinfection of surfaces is required to reduce the numbers of micro-organisms and to prevent transmission of potential contaminants. This targeted approach may be sufficient to maintain day-to-day control of contamination, but does not necessarily eliminate all environmental micro-organisms and, in some instances, they can persist in factories for several years. The traditional approach to controlling such contamination has been to implement cleaning and disinfection regimes. Whole room disinfection enables difficult-to-reach places to be thoroughly disinfected, as Dr Karen Middleton, of Campden BRI, explains.ĭuring manufacture, food can be exposed to microbiological cross-contamination from surfaces and the air, which may give rise to food spoilage and safety issues. Whole room disinfection enables difficult-to-reach places to be thoroughly disinfected, as Dr Karen Middleton, of Campden BRI, explainsĬhemical fogging in a production area (Picture courtesy of Holchem)Įnd of production cleaning and disinfection is selective to food contact surfaces and can lead to the potential survival of micro-organisms in the wider environment. End of production cleaning and disinfection is selective to food contact surfaces and can lead to the potential survival of micro-organisms in the wider environment.
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