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FOOD INDUSTRY DISINFECTION

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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FOOD INDUSTRY DISINFECTION

  1. GENERAL PRINCIPLES OF MICROBIOLOGICAL AND SANITARY-HYGIENIC CONTROL IN THE FOOD INDUSTRY
    The task of microbiological control is the possible rapid detection and identification of the paths of penetration of pest microorganisms into production, foci and their degree of reproduction at certain stages of the technological process; preventing the development of extraneous microflora through the use of various preventive measures; active destruction by disinfection in order to obtain
  2. Industrial poisons, their classification. General patterns of action of industrial poisons. The main directions of prevention
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  3. Human food poisoning and their classification. Foodborne infections and their prevention
    1 According to the international classification of diseases, food poisoning is allocated to a separate group of diseases. These include mainly acute diseases caused by the use of food massively seeded with microbes or containing toxic substances. According to the classification of food poisoning, adopted in 1981 and built according to the etiopathogenetic principle, food poisoning by
  4. Hygienic principles of regulation of ChVV in a daily diet, food products
    In food hygiene, the basic regulation is the allowable daily dose (DSD) of normalized FVC. ChDV DSD is the maximum dose (in milligrams per 1 kg of body weight), the daily oral intake of which is harmless throughout a person’s life, i.e. It does not adversely affect the life and health of present and future generations. Multiplying DSD by human body weight (60
  5. Test. Physiological and hygienic value of food products. Energy Evaluation of Diet, 2009
    Introduction.Physiological role and hygienic value of proteins. Physiological role and hygienic value of fats. Physiological role and hygienic value of carbohydrates. Physiological and hygienic assessment of the main trace elements. Vitamins. Energy assessment of food ration.
  6. FOOD INFECTIONS, FOOD POISONINGS AND GREASY DISEASES
    FOOD INFECTIONS, FOOD POISONINGS AND GREASY
  7. Disinfection
    Disinfection in combination with isolation and neutralization of the source of infection, the release of the focus from the causative agent of the infectious disease. The concept of disinfection includes disinfestation and pest control. During disinfection, only pathogenic and conditionally pathogenic microorganisms are destroyed. In this, it differs from sterilization, the destruction of all microorganisms and their spores. Pest control and pest control are aimed at reducing
  8. Disinfection
    Disinfection (from French des - negative prefix and Latin infecre - infection) - the destruction in the environment of potentially pathogenic microorganisms - pathogens of infectious diseases (bacteria, viruses, protozoa, fungi, etc.). During disinfection, or disinfection, a partial, selective release of the object from microorganisms occurs. This disinfection differs from sterilization,
  9. Disinfection
    Disinfection is a set of measures to destroy the causative agents of infectious diseases in the external environment by physical, chemical and biological methods. At the enterprises of the baking, confectionery industry, disinfection is carried out with the aim of destroying microorganisms that enter the product and, when propagated, cause its damage. Disinfection of equipment, inventory is carried out regularly
  10. Food for industrial workers
    The mechanization and automation of labor processes, as well as reducing the length of the working day and working week, greatly facilitated the work of industrial workers and reduced their energy costs. Recommended intake of energy, proteins, fats, carbohydrates and vitamins by industrial workers is presented above (see chapter 1). Modern catering for industrial workers
  11. Treatment and disposal of industrial wastewater
    Hygienic characteristics of industrial wastewater and their impact on water bodies. In modern conditions of development of social progress, industrial wastewater is one of the most dangerous sources of pollution of surface water bodies. The total volume of industrial wastewater is 1.5-2 times the amount of generated domestic wastewater. It is estimated that on large industrial
  12. LABOR HYGIENE IN THE CHEMICAL-PHARMACEUTICAL INDUSTRY
    The chemical and pharmaceutical industry is one of the leading sectors of the national economy. It includes a production complex in which, along with chemical methods of processing materials, biological synthesis of drugs is widely used. The modern chemical-pharmaceutical industry has a number of features, which determines the specifics of its development, for example, high requirements,
  13. Disinfection. Pest control. Deratization.
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  14. Hygienic requirements for meat processing enterprises
    At any meat processing enterprise, the flow of technological processes must be ensured, isolation of dirty processes from clean ones, a short connection between workshops and good mechanization, which ensures the processing and transportation of products at all stages without pollution. Current sanitary standards at meat processing plants provide for the following workshops: 1) slaughter base
  15. Classification of industrial poisons
    The most important characteristic of a chemical is its degree of toxicity (or toxicity). Toxicity is a measure of the incompatibility of a substance with life; the inverse of the absolute value of the average lethal dose (1 / DL50) or concentration (CL50). The average lethal dose (or concentration) is the amount of poison that causes the death of 50% of the standard group of experimental animals at a certain time
  16. Disinfection and sterilization
    Mechanical means of disinfection Mechanical means of disinfection are based on the removal of pathogenic and conditionally pathogenic microbes from objects to be disinfected by washing, shaking, sweeping, wiping, vacuuming, ventilating, ventilating, washing clothes. Mechanical means and methods of disinfection are recommended to be widely used as with
  17. FOOD INFECTIONS AND FOOD POISONINGS
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  18. DISINFECTION AND DERATIZATION IN REFRIGERATORS
    Disinfection is an important activity on refrigerators. It occupies a leading position in the system of sanitary measures. Carrying out disinfection involves not only the prevention of general bacterial contamination of food products, but also the fight against the scourge of refrigerators - mold. The cameras are disinfected as they are freed from the goods, with a preventive purpose - twice a year. When
  19. Requirements for the sanitary maintenance of industrial enterprises
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  20. DISINFECTION, DISINSECTION, DERATIZATION
    To reduce the spread of pathogenic microorganisms, a complex of hygienic and anti-epidemic measures is carried out, which includes preventive measures and active ones. Preventive measures to combat microbiological pollution include compliance with sanitary norms and rules in force in food enterprises; to active measures - disinfection, disinsection and
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