Naslov
Disinfecants in the Food Processing Industry
(Disinficants in the Food Processing Industry)

Autori
Babić, Jurislav ; Šubarić, Drago ; Ačkar, Đurđica ; Jozinović, Antun

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Disinfecants: Properties, Applications and Effectiveness

Urednik/ci
Sofia Cardoso, Ana et al.

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2017

Raspon stranica
77-107

ISBN
978-1-63485-958-5

Ključne riječi
disinfectants, food safety, microorganisms

Sažetak
The essence of food processing industries is to produce safe and quality food products. The increasing population and the global access to safe and sufficient food is one of the main global challenges. Sanitation in the food processing industry is carried out in order to produce safe food products with acceptable shelf life and quality. Pathogenic microorganisms are one of the main sources that causes foodborne illnesses and spoilage of food products. Food industry sanitation is two-stage process which includes the processes of cleaning and disinfection. Disinfection is a process in which chemical or physical means is used to control or destroy the pathogen microorganisms. Disinfecting agents are substances used to control or destroy harmful microorganisms (bacteria, viruses, or fungi). Generally disinfectants commonly used in the food processing industries are alcohols, chlorine-based compounds, quaternary ammonium compounds, peracetic acid, hydrogen peroxide, ozone and iodophors. Good knowledge of the properties of disinfectants is essential to optimise sanitation practice, as well as, to reduce costs, environment waste and to produce safe food products. This chapter describes criteria for the selection of disinfectants: type of disinfectants and their applications, control processes, residues, and bacterial resistance.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA