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Whole room disinfection - a review of current methods 2009

During manufacture, food can be exposed to microbiological cross-contamination from surfaces and air, and this may give rise to food spoilage and safety issues. The traditional approach to controlling such contamination has been to target specific sites within the manufacturing environment with cleaning and disinfection regimes. This targeted approach may be sufficient to maintain day-to-day control of contamination, but does not eliminate all of the organisms responsible. In some instances, microbial strains may survive for several years.

The belief is that regular use of novel techniques that can decontaminate the whole of the area, will reduce the number of environmental microorganisms, thereby improving both the safety and quality of the food being produced. This review provides an introduction to all of the major techniques and materials currently available.