Surface disinfection in food and feed production
Regular cleaning and disinfection of machinery, containers, pipelines, and work surfaces in the food and beverage industry is an essential part of any hygiene concept. Additionally, combating mold in cooling and storage rooms as well as in ventilation systems is crucial. Regular treatment of humidifiers in humidors is often overlooked, despite the fact that contaminated humidification and ventilation systems pose a serious risk to food safety and employee health.
Sanosil disinfectants with boosted hydrogen peroxide are extremely versatile for use in the food industry (surface disinfection, water disinfection, and full-room disinfection via aerosol or cold fogging). Their reliable effectiveness against pathogens such as Salmonella, Campylobacter, Pseudomonas, or Listeria is a given. Moreover, Sanosil disinfectants from the S-line can be safely and residue-free rinsed off or followed up with drinking water where legally required. This makes them significantly less likely to impact food safety compared to common competitor products, such as those containing quaternary ammonium compounds.
Ready-to-use disinfectant with depot effect for surfaces
Ready-to-use specialized disinfectant with depot effect for highly contaminated and organically loaded surfaces
Highly concentrated disinfectant for water and water systems
Enzymatic active foam cleaner
„General Surface Disinfection“ primarily refers to the application of disinfectant solutions on pre-cleaned surfaces and parts of machinery, work surfaces, and conveyors that have direct contact with food. To ensure the most efficient use of disinfectant products, the surfaces to be treated must be thoroughly cleaned beforehand. Enzymatic active foam cleaners like Sanosil FoamClean E create ideal conditions for this, as they can deeply remove residues of fat, protein, or starch.
The subsequent disinfection is carried out using spray and/or wipe methods. Sanosil disinfectants are ideal for this purpose, as they reliably and effectively combat pathogens such as Listeria, Salmonella, Shigella, or Campylobacter. These pathogens can cause serious health problems, especially if present in food consumed by consumers. Additionally, Sanosil disinfectants exhibit excellent rinsability and do not leave problematic residues. Where legally permitted, rinsing can even be omitted. Sanosil S003 was one of the first disinfectants in Europe to receive a corresponding certification from the authorities.
Sanosil disinfectants are successfully used for the disinfection of packaging materials such as yogurt cups, Tetra Pak cartons, plastic blister packs for ready meals, etc. Depending on the application area, the disinfectant is first heated and then sprayed onto the food packaging while hot, forming a rapidly drying film. The effectiveness is accelerated by the high temperature. The hydrogen peroxide decomposes very quickly into water and oxygen. This is a variant of the VHP (Vaporized Hydrogen Peroxide) process, where significantly lower concentrations of hydrogen peroxide are used (<8% instead of 35%). Alternatively, suitable Sanosil disinfectants are nebulized using ultrasound and sprayed onto the packaging materials. Depending on the country, local regulations must be observed for this application.
The cleaning and disinfection of tanks and pipelines are usually carried out using the CIP (Cleaning-In-Place) process. In this method, the systems to be cleaned are flushed with water, cleaning solutions, and disinfectants. Alkaline solutions dissolve fats, proteins, and starchy residues, while acids remove mineral deposits. Disinfectants subsequently remove germs and act as preservatives to prevent recontamination in CIP pipelines.
Larger tanks can also be disinfected in their empty state by spraying the interior surfaces with Sanosil disinfectant solutions. This method is applied when filling the system with a disinfectant solution is not practical or economical, such as with empty, cleaned tanks for water or liquid food products.
Since Sanosil disinfectants possess excellent disinfection and preservation properties and are easily rinsed off, they are perfect for both purposes.
Mold formation is a significant and recurring problem in most food production or processing facilities. This is especially true in dishwashing/washing rooms, air-conditioned cheese humidors, vegetable and fruit storage rooms, meat aging or wine cellars where humidity levels are ideal for mold growth. Mold spores can not only endanger the health of employees but also contaminate stored packaging materials and spoil semi-finished or finished products.
Sanosil S010 has proven effective for decades in controlling mold growth in these areas, on surfaces, and in ventilation systems. The hydrogen peroxide it contains not only destroys molds and their spores but also reduces mold toxins and allergy-causing mold proteins through oxidation.
Our core competencies include the manufacturing and application consulting of disinfection products for water systems, surfaces, and air (complete room disinfection).
