Method for in-process decontamination in food preparation and processing and for reducing microbial content in cosmetics, pharmaceuticals daily-care products and animal and plant food and for treatment of surfaces
A process and food technology, applied in the field of decontamination and reduction of microbial content in cosmetics, pharmaceuticals, daily care products, and animal and plant foods, and surface treatment during food manufacturing and processing, can solve insufficient, Reduce microbial content, economic cost defects, etc.
Inactive Publication Date: 2011-06-15
AQUAGROUP AG
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Problems solved by technology
[0003] However, sanitizers commonly used for these purposes are based on alcohols, aldehydes, halogens, haloamines, hypochlorite / chlorine, peracids, quaternary ammonium compounds (QACs), and other synthetic agents that pose a health risk and require discontinuation of production to clean, then multiple rinse steps are required
This leads to an economically costly disadvantage due to interrupted production and high water consumption
In addition, the microbial content reduction effect of conventional agents is often insufficient
[0004] The object of the present invention is to overcome the disadvantages of the prior art with regard to the decontamination of transport and processing equipment in the food industry and the food itself
Method used
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[0037] effect
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The invention relates to a novel method for in-process decontamination in food preparation and processing using an aqueous, non-harmful cleaning medium. The invention further relates to a method for treating surfaces and for reducing the microbial content with an aqueous non-harmful cleaning medium which is more effective than conventional cleaning media.
Description
technical field [0001] The invention relates to a method for decontamination during operation of food industry equipment, in particular to decontamination during food manufacturing and processing. The invention also relates to methods of treating surfaces and reducing the microbial content on the food itself. Background technique [0002] Food transportation and processing equipment, and the food contained therein, from raw materials to final products, are exposed to constant contamination from microorganisms such as bacteria, viruses, fungi and algae. This involves the risk of entrainment of dust and germs from raw materials to clean areas and final products, so parts of processing equipment must be regularly cleaned, sanitized and decontaminated. [0003] However, sanitizers commonly used for these purposes are based on alcohols, aldehydes, halogens, haloamines, hypochlorite / chlorine, peracids, quaternary ammonium compounds (QACs), and other synthetic agents that pose hea...
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IPC IPC(8): A23L3/00A23L3/34A23L3/3454
CPCA23L3/358A23L3/3454
Inventor M·思泽科A·菲利普斯M·萨伊弗扣
Owner AQUAGROUP AG