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To comply with the proper sanitary and hygienic regimen at food industry enterprises, disinfection is an effective way to destroy and suppress the development of foreign microorganisms.

Disinfection (disinfection) refers to the destruction of environmental objects of saprophytic microorganisms, pests of this production, which cause damage to raw materials, semi-finished products and finished products, as well as pathogenic microorganisms, pathogens of food infections and food poisoning. Disinfection of equipment, inventory, containers, industrial and domestic premises of food enterprises is a preventive measure to prevent contamination of products by microorganisms. It is carried out systematically in accordance with established sanitary requirements for each industry.
This is the so-called ongoing, or preventive, disinfection.

In addition, at food enterprises it is possible to carry out emergency disinfection for epidemiological reasons:

if food poisoning is suspected, in case of infectious diseases among staff, when infected raw materials, semi-finished products, containers, etc., are received.

By the type of active agent, disinfection methods are physical and chemical. Physical means of disinfection include: quartz and ultraviolet irradiation, ultrasound, the action of high temperatures (burning, calcination, boiling, scalding dishes, containers and equipment, treatment with hot steam).

Chemical disinfection agents include a large number of chemicals with antimicrobial activity.
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