Abstract
One of the most important components of an effective hygiene programme for food and beverage processing plants is the disinfection procedures for controlling disease and/or spoilage causing microorganisms. Several approaches may be followed to achieve the desired level of disinfection, including the use of hot water, steam, ultra violet radiation and the application of chemical antimicrobial agents. The focus of this chapter, however, will be on the application of chemicals for microbiological control in the food/beverage industry.
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References
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Branen, A.L. and P.M. Davidson (eds.) (1983) Antimicrobials in Foods. Marcel Dekker, Inc., New York.
ICI, (1985) Products for the Formulation of Solid Surface Disinfectants and Detergent Sanitizers. Company brochure.
Payne, K.R. (ed.) (1988) Industrial Biocides, New York: John Wiley and Sons.
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© 1995 Springer Science+Business Media Dordrecht
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Banner, M.J. (1995). The selection of disinfectants for use in food hygiene. In: Rossmoore, H.W. (eds) Handbook of Biocide and Preservative Use. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1354-0_11
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DOI: https://doi.org/10.1007/978-94-011-1354-0_11
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-4591-9
Online ISBN: 978-94-011-1354-0
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