Disinfection solutions, essential in the meat industry

in meat industry There are several processes ranging from slaughterhouses to the meat processing industry, which are carried out by several companies. All facilities that are part of this industry (and the food industry in general) require a optimal cleaning and disinfection. Only in this way can I offer a guarantee regarding the control of various microorganisms.

For this reason, the main goal of cleaning and disinfection programs in the meat industry is to eliminate or drastically reduce the population of microbes:

  • Locations
  • Surfaces
  • Dishes
  • Means of transport involved in meat handling

It is also essential to prevent chemical contamination caused by the cleaning products used.

You might be interested in: Regulatory framework for the use of disinfectants in the food industry

Main threats in the meat sector

According to European Food Safety Authority (EFSA), salmonellosis is the second most common zoonosis in the EU after campylobacteriosis. And salmonella is a common cause of foodborne illness outbreaks.

The agency estimated that the global economic burden of human salmonellosis could amount to 3 billion euros per year. Well, more than 91 thousand cases of salmonellosis are registered annually in the European Union alone.

Foods such as meat, poultry, eggs, fish and fresh produce are common sources of salmonellosis. Ground beef is an ideal medium for the growth of salmonella because it is rich in nutrients and does not contain inhibitors.

Referring to campylobacteriosis, chicken meat is the main food implicated in foodborne infections caused by Campylobacter. Another threat to the meat industry is Escherichia coli.

Solutions that contribute to the disinfection of the meat industry

There are products that complement the cleaning and disinfection program in the meat industry, regardless of the link in the value chain that needs to be treated. Because its use is adaptable to the particularities of everyone.

In this sense, the disinfection solutions developed by Sanosil offer numerous advantages cleaning and disinfection of the meat industry for aspects such as:

  • They are effective and fast-acting disinfectants against a wide range of pathogens.
  • They do not leave toxic residues.
  • They are disinfectants compatible with most of the surfaces that are applied because they are not corrosive in the indicated doses.
  • Sustainable and biodegradable

The active ingredient used by Sanosil is hydrogen peroxide (H2O2). During the production process, the active substance is stabilized and strengthened with silver, which achieves a highly effective disinfecting effect.

The traces of silver that remain invisible are non-toxic and help prevent re-contamination. Which does not pose a risk of chemical contamination, both in raw materials and in the finished product.

Elemental oxygen (O2), released from hydrogen peroxide, directly attacks the molecules of the cell wall of microorganisms and the catalase of biofilms, which it dissolves without problems. This effect is enhanced by silver ions that inactivate the vital functions of the cells, causing their death and preventing re-contamination.

You may be interested in: 5 types of disinfectants most commonly used in the food and beverage industry

Leave a Reply

Your email address will not be published. Required fields are marked *