Document Detail

Disinfection of food production areas.
MedLine Citation:
PMID:  7579635     Owner:  NLM     Status:  MEDLINE    
Disinfection, other than by heat, is ineffective unless all surfaces have previously been thoroughly cleaned to remove interfering materials. Cleaning is therefore extremely important as part of a two-stage cleaning and disinfection (sanitation) programme. The author describes the principles of sanitation, the chemicals and equipment involved, and the programme of events to be followed. For food products of 'low risk' (in terms of stable shelf life and safety), traditional sanitation programmes are adequate and in some cases disinfection may not be required. However, disinfection is essential for 'high-risk' food products, but this cannot be effectively undertaken without due consideration of hygienic design and possible cross-contamination. To ensure continued satisfactory performance of a sanitation programme, routine assessments should be undertaken.
J T Holah
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Revue scientifique et technique (International Office of Epizootics)     Volume:  14     ISSN:  0253-1933     ISO Abbreviation:  Rev. - Off. Int. Epizoot.     Publication Date:  1995 Jun 
Date Detail:
Created Date:  1995-12-01     Completed Date:  1995-12-01     Revised Date:  2005-11-16    
Medline Journal Info:
Nlm Unique ID:  8712301     Medline TA:  Rev Sci Tech     Country:  FRANCE    
Other Details:
Languages:  eng     Pagination:  343-63     Citation Subset:  IM    
Food Hygiene Department, Campden Food and Drink Research Association, Chipping Campden, Glos, United Kingdom.
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MeSH Terms
Detergents / standards
Disinfection / methods,  standards*
Food-Processing Industry / standards*
Sanitation / methods,  standards
Reg. No./Substance:

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