Food Industry SectorThe disinfection process is crucial in the food industry. At the end of each day’s production, all equipment that comes into contact with food, as well as the production areas and the air, must be disinfected to reduce the levels of microorganisms below the detection limit.
The effectiveness of disinfection is assessed through various methods – this is both a legal requirement and a
requirement of the relevant standards, such as ISO 22000 and GFSI standards (BRC and IFS), as well as multinational companies that have their own internal protocols.
In the food industry, cleaning plans comprise several stages that involve foaming and rinsing with chlorinated alkaline and acidic chemicals (for instance, in the meat industry). However, in certain cases involving the bakery industry, water cannot be used.
Purespace Food Industry Sector
Purespace technology can be complementary in the former case, and fully replaces other disinfection methods in the latter case. The daily disinfection of equipment and space (including contact surfaces and food processing machines) is essential to get rid of pathogenic microorganisms that result from potential contaminations, as well as those microorganisms that cause spoilage (related to the endogenous microbial flora of the food), and which decrease the lifespan of the food product. These microorganisms are especially difficult to inactivate, with insufficient studies conducted to identify them to a specific level.
Purespace technology has an added advantage over conventional disinfection methods, given that it disinfects the air and surfaces simultaneously. The dry cloud of hydrogen peroxide molecules generated is able to penetrate all parts of the equipment and deactivate pathogenic and allogenic microorganisms.
For complex equipment, dry spray disinfection is required, as this effectively disinfects all hidden points that might pose a threat to the product. Daily contamination prevents the formation of biofilms, which can be detrimental to the food industry and are formed in cases of ineffective disinfection and are very difficult to combat.
Purespace Food Industry Sector
The efficacy of the Purespace procedure lies in its concise disinfection cycle and swift restoration of spaces for production processes.
For example, in a space of approximately 1,000 cubic meters, a typical disinfection cycle involves 45 minutes of fogging, followed by a minimum of 60 minutes of dwell time to allow complete chemical degradation and ensure safe re-entry.
This renders the entire process highly efficient, with controlled downtime, and does not require specialized personnel. Notably, our product is ideally suited for the food industry due to its complete biodegradability and absence of residual effects. This enables its use on food contact surfaces and equipment once the disinfection cycle has fully concluded and the active substances have naturally decomposed, without the need for any rinsing.
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