Whole room disinfection
From September 2010 newsletter
Recent research will help industry to meet retailer, customer and consumer expectations for higher standards of microbial control in food production environments. Regular use of novel disinfection techniques that can decontaminate the whole of the area may reduce the number of microorganisms in production areas, improving the quality and safety of the food being produced.
Traditional chemical fogging using quality disinfectants reduced airborne microbial populations, and attached microorganisms on horizontal surfaces, but had minimal effect on vertical surfaces and underneath equipment.
With hydrogen peroxide vapour (HPV) and ozone, a relationship was established between the chemical concentration and microbial log reduction. HPV and ozone systems may be able to control pathogens such as Listeria in the environment at high concentrations. There was little practical difference between the two disinfectants with regards to reductions achieved on horizontal, vertical and underneath surfaces and both penetrate all surfaces within the room; however, they can be only used in areas that can be isolated during the decontamination process.
Factory trials with ozone suggested that it could maintain control of the microflora of food contact surfaces; no adverse effects were reported on the structure and fabric of the building.
Hear Alicja Malinowska talking about this technique by visiting our podcast page
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