Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications (original) (raw)
In the field of general prevention of infectious diseases, one of the most important issues concerns disinfection and sterilization, which both play a fundamental role in reducing the risk of infection. This is also true for the food industry, where these processes are used to produce the same outcomes. The different phases of cleaning and disinfection process of machines and of accessory parts (tanks, tubes etc.) with which foods come in contact are generally achieved by both physical and chemical means. These processes should result in cleaning, disinfection and removal of foreign bodies from with the structures of the equipment being cleaned. 1. Definitions Cleaning/cleansing: a series of combined operations aiming at the elimination of dirt from the surface areas of equipment or from materials, through the use of chemical and physical means; Disinfection: elimination on a given substrate of pathogen microorganisms, viruses and bacteria, in a vegetative form through the use of ch...
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