Применение дезинфицирующих средств на предприятиях пищевой и перерабатывающей промышленности

Abstract

The high quality of food depends on a number of conditions, including the technology of their processing, as well as on the sanitary condition at the enterprise. The purpose of this work is the selection of disinfectants of a certain composition, assessment of toxicity and their danger during the processing of various objects at food processing enterprises. Materials and methods. Disinfectants based on hydrogen peroxide (PV), peracetic acid (NAC), quaternary ammonium compounds (CH), triamines, chlorine dioxide intended for processing technological equipment, food (egg shells, fruits, vegetables, greens), indoor surfaces and air were studied. The safety assessment of residual amounts of disinfectants on technological equipment and food was carried out by the in vitro method on a suspension culture of mobile mammalian cells (bull spermatozoa) on an automatic device "Image Analyzer AT-05". Results and discussion. The concentration of a working solution of a disinfectant based on PV and NUC (0.02 % by NUC) was determined, after processing of which washing of technological equipment made of metals is not required, with the exception of equipment for the manufacture of baby food. The minimum washing time is set (1 min) eggshells and vegetables after treatment with products based on PV and NUC. After treatment with agents containing an HOUR and triamines, the washing time is at least 2–5 minutes, depending on the concentration of working solutions. Products containing only triamines as an active substance cause the destruction of the structure of greenery. The assessment of the real danger of a disinfectant based on chlorine dioxide at a concentration of 12 % in the form of aerosol particles with a size of 10–20 microns (wet mist) during air treatment was carried out. The consumption rate of the product is 50 ml/m3. High concentrations of chlorine dioxide remain during exposure (30 min) and are removed after fog subsidence and intensive ventilation for 120 min. The concentration of chlorine dioxide in the air of the treated room immediately after treatment exceeded the maximum permissible concentration in the air of the working area by 600 times. Conclusions. Disinfection of SIP systems by means based on PV and NUC is possible without additional washing after treatment. For disinfection of eggshells, greens, it is advisable to use products based on PV and NUC. Air treatment with chlorine dioxide, in view of its high danger, should be carried out remotely. Keywords: disinfectants, hydrogen peroxide, peracetic acid, chlorine dioxide, quaternary ammonium compounds, food and processing industry, food industry, in vitro.