Defined by the British Standard 5283:1986 as ‘the destruction of microorganisms but not usually bacterial spores; it may not kill all microorganisms but reduces them to a level which is neither harmful to health, nor the quality of perishable foods’.
Surfaces and equipment that must be disinfected after cleaning in the food premises include;
- Food Contact Surfaces
- Hand Contact surfaces
- Cleaning materials and equipment
In the UK, sanitisers combine the functions of a detergent and disinfectant. They clean and disinfect in one go.
Sterilisation, not to be confused with disinfection, means the destruction of all pathogenic organisms.
SOS-FOODTEC offer an array of antimicrobial products and technologies to enable the food manufacturer to produce safe food.
Please visit our side menu, to see the technologies and products on offer.