Documented effect

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  1. Danish Technological Institute
  2. Services
  3. DMRI
  4. Food Safety & Hygiene
  5. Cleaning & Disinfection
  6. Documented effect
Gry Carl Terrell

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Documented effect

Cleaning and disinfection are highly critical processes in food production and are conducted with the goal of ensuring safe products with an optimal self-life.

Unwanted microorganisms in a food product can cause food spoilage, limit shelf life or worst case, cause foodborne illness if the contaminant is a pathogen e.g., Listeria or Salmonella.

Cleaning and disinfection of problematic surfaces

Effective cleaning and disinfection of surfaces can be a challenge in the production environment of food companies, e.g. due to joints, cracks or improper constructions where dirt and microorganisms can hide and therefore be difficult to remove.

At the same time, many food producers are eager to minimize the resources used for cleaning, including time, chemicals and water. This places extra high demands on the producers of detergents and disinfectants, as the agents need to be effective, even under difficult conditions, with documented effectiveness and at the same time environmentally friendly.

DTI can help you generate this documentation by testing detergents and disinfectants as well as the protocol used under industrial conditions.

Are alternative solutions the way forward?
Solutions involving non-traditional methods, aiming to reduce resources used for either cleaning or disinfection (or both), are regularly introduced. Examples are dirt-repellent and antimicrobial surfaces.

With any cleaning method, alternative or not, it is paramount to document the effectiveness and overall performance in industrial settings, with repeated applications   on surfaces that are standard for food production environments.

The Danish Technological Institute offers:

  1. Screening of cleaning and disinfectants on a laboratory scale to initially test product performance
  2. Developing and performing tests in industrial set-up to document the effect and overall performance of detergents, disinfectants, or other non-traditional methods