Abstract
Disinfectants are commonly applied as fogs in the chilled food industry. Recent research has shown that fogging is effective in reducing the number of organisms on upward-facing surfaces but, in general, it is not effective on vertical or downward-facing surfaces. Fogging also reduces the number of viable airborne organisms, although the reason for this decrease in not understood. Numerical models of the dispersion of airborne particles have been used to simulate the fogging process. These models, with supporting experiments, showed that fogs should be most effective when the median diameter of the fog droplets lies between 10 and 20 μm. Droplets in this size range disperse well and settle within about 45 min. This gives good coverage and the fog clears from the air quickly enough not to pose major disruption to factory operations.
Published Version
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