Cleaning and disinfection in the brewing industry

  • M. Singh
  • J. Fisher


’Cleaning and disinfection in the brewing industry’ encompasses such a broad area that it would be impracticable to concentrate on any particular aspect in detail. Detergents based on caustic, acids and enzymes have all been used; active ingredients of disinfectant compositions from most of the oxidizing and non-oxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.


Gluconic Acid Peracetic Acid Caustic Soda Bacterial Spore Chlorine Dioxide 
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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • M. Singh
  • J. Fisher

There are no affiliations available

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