Disinfection and hygiene in the field of food of animal origin

The cleaning/disinfection procedure should minimize the usually high number of microorganisms (10⁷–10⁸ cm²) on surfaces to reasonably low levels of about one log per cm². Aseptic conditions are normally not achieved.Most commerical disinfectants are mixed preparations. The agents used in disinfectants should not provoke changes, neither in chemical pattern, nor in sensoric properties of the food. They should not be the cause for deposition of unhealthy residues or for corrosive influences on premises. The efficacy must be warranted. The disinfection should include bactericidal, fungicidal and possibly virucidal activities with only minimal static effects. The efficacy should be based on a short-term effect even at lower temperatures (about 10°C).Mostly in use are QACs, amphoteric surfactants and biguanides which are combined in many variations. Aldehydes in mixtures are used very seldomly and only in small amounts due to sensoric, corrosive or toxicological reactions. Alcohols are suitable for quick applications but they are flammable. Organic acids and peroxygens will deliver no residues but may be aggressive to tools and man. Alkylamines will have higher static effects and chlorine active compounds will suffer from protein load and pH deviations.In daily practice the efficacy has to be proved by microbiological monitoring, e.g. by cultural or, indirectly, by bioluminescence-techniques (with or without somatic ATP).Residue levels will remain low on premises if the disinfection is performed correctly, in adequate concentrations and with fresh water rinsing in sufficient amounts (about 8 liters per m²).