THE EFFECTIVENESS OF CLEANING AND DISINFECTION DURING MEAT PRODUCTION AND PROCESSING - INFLUENCE FACTORS AND USE RECOMMENDATIONS

The decisive factors in making a cleaning process effective are the use of the correct mechanical method the choice of a suitable agent and adequate wetting and rinsing. There are enough variants of these factors to deal with any particular situation. QAC preparations (quaternary ammonium compounds) feature largely in the German Veterinary Association's list of active substances for disinfection purposes in the food sector. This is because these products are easy to handle and harmless to sensory properties. Any protein faults or refrigeration faults can be included in calculations and ironed out by increasing the concentration or the time. The residue problems associated with these substances must, however, be evaluated for each case, that is, from their very structure. If used properly, that is, in the dilution stated and with proper rinsing afterwards, residues can be reduced to an extent that they are no longer toxicologically harmful to the consumer. The use of preparations with organic acids usually requires higher concentrations and longer action times. The increased use of preparations of this kind should be considered carefully for environmental and residue reasons and if equipment is not to be corroded by them. The use of hypochlorites is limited to plant that is closed off and cleans well. In the meat processing sector higher concentrations and longer action times (60 min) are usually needed to ensure adequate disinfection. Peroxide/peracetic acid preparations are somewhat of a problem as regards handling in the food sector and are therefore not very widely used although they work well in cases of refrigeration or protein contamination. The so-called amine preparations are evidently suitable for a wider application because they also clean well. Care must be taken to use the correct concentration because of the static effect involved. Biguanides are only worthwhile when combined in smaller quantities with other active substances. They increase the cleaning action of disinfectants and this is why they are usually to be found in what are known as disinfection cleaners. Apart from alcohol preparations for local and short-time applications it is the group of substances known as tensides that remain irreplaceable in various combinations for use in the food sector.