Kvasny Prum. 1980; 26(10): 226-229 | DOI: 10.18832/kp1980038

Development of disinfectants used in food industry.Peer-reviewed article

L. ŠVORCOVÁ

The article deals with various ways in which non-alcoholic beverages and other food products can he in the course of manufacturing processes seriously contaminated. Every plant has its specific - generally very resistant - microflora and, consequently, concentrations recommended by manufacturers of disinfectants are frequently not efficient enough for effective protection. Prior to applying a new disinfectant it is therefore necessary to carry out proving tests and to find so an optimum concentration. There are several method viz.: dilusion, carrier and disc ones. The authoress describes disinfectants produced inCzechoslovakia including acids and lyes and evaluates the efficiency of recently introduced Alkons. The most efficient are chlorine preparation i. e. chloramine B and two-component detergent containing sodium hypochlorite. Jodonals are not suitable for practical application, since they require very high concentrations, i. e. up to 5 %.
(In Czech, English summary only)

Keywords: disinfectants, food industry

Published: October 1, 1980