Special needs for disinfectants in food-handling establishments

• Published in: Revue scientifique et technique (International Office of Epizootics) Vol. 14; no. 1; p. 95
• Main Author: Holah, J.T. (Campden Food and Drink Research Association, Chipping Campden (Royaume Uni). Food Hygiene Department)
• Format: Journal Article
• Language: English
• Published: France 01.03.1995
• Subjects: ALIMENTOS; Animals; CLEANING; DESINFECCION; DESINFECTANT; DESINFECTANTES; DESINFECTION; DISINFECTANTS; Disinfectants - adverse effects; Disinfectants - standards; DISINFECTION; Disinfection - standards; FOOD HYGIENE; FOOD INDUSTRY; Food Microbiology - standards; Food-Processing Industry - standards; FOODS; HIGIENE DE LOS ALIMENTOS; Humans; HYGIENE DES ALIMENTS; INDUSTRIA ALIMENTARIA; INDUSTRIE ALIMENTAIRE; LIMPIEZA; NETTOYAGE; PRODUIT ALIMENTAIRE
• DOI: 10.20506/rst.14.1.825
• ISSN: 0253-1933

Freedom from microbial and foreign body contamination is essential in food production, and the principal means for controlling the surface route of contamination is sanitation (cleaning and disinfection). After the cleaning phase, disinfection plays a crucial role in further reducing microbial numbers and viability. However, disinfectants for use in the food industry may contaminate the product. Therefore, as well as being effective and suitable for factory use, such disinfectants must also be non-toxic and non-tainting. The author describes the usage criteria and operator safety requirements of disinfectants, together with methods to determine taint potential, toxicity and efficacy. Using these parameters, a limited number of disinfectants are judged suitable for general food industry use and these are compared.