Disinfection in production and processing of food from animal origin, the dairy industries and in restaurant kitchens as well as catering facilities - what has the responsible veterinarian to care for?

Disinfection in facilities for meat-production and processing, for processing of milk and milk-products as well as in restaurant kitchens and large scale catering establishments requires high responsibility of the involved persons as well of the surveillance authorities. Even if all three fields have a lot of similarities there are small differences which have to be taken care off in carrying out the disinfection and in the choice of disinfectant. Those special differences are taken into account with respect to chemical disinfectants tested according the actual guidelines of the German Veterinary Association (DVG) and distinct differentiated recommendations for use were given in the actual DVG-list of tested and approved disinfectants. The use recommendations arc given based on two different independent test certificates by a group of experienced experts. The new guidelines of 2007 are completing the relevant European standards for testing chemical disinfectants in an ideal way under the aspect of consumer protection, thus the DVG-listing is representing the state of science and technique for the responsible persons and the Surveillance authorities.