disinfection - Articles and news items

Holchem launches fast acting disinfectant, Optimum QFD 60

Featured news  •  11 April 2016  •  Victoria White, Digital Content Producer

Optimum QFD 60 is a blend of non-ionic and non-QAC biocides which provide fast acting surface disinfection…

Quaternary ammonium compound maximum residue levels

Issue 6 2014  •  23 December 2014  •  John Holah, Jim Taylour and Steven Ackers Holchem Laboratories Ltd

In Europe, disinfectants (biocides) used in the food industry are controlled by a range of legislation, but two are key in determining the level of disinfectant that can be taken up by foodstuffs after the disinfectant’s legitimate use. Regulation (EC) No 396/20051 on maximum residue levels of pesticides in or on food and feed of plant and animal origin governs the use of pesticide residues…

Water reuse and recycling in the food industry

Issue 6 2012  •  11 January 2013  •  Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI

Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness of its products. This article discusses legal, quality and safety issues for reuse and recycling of water in the food industry and gives an overview of possible treatment technologies.

Water is scarce worldwide. Some recent examples include the severe drought of summer 2012 affecting 80 per cent of the United States as well as parts of Mexico and Central and Eastern Canada1, and the risk of a serious drought in the South East of England after an exceptionally dry winter, only averted by persistent heavy rainfall in recent months2. Water use has been growing at more than twice the rate of popula tion increase in the last century, and around 1.2 billion people, or almost one fifth of the world’s population, now live in areas of physical water scarcity3.

Water scarcity directly impacts on all areas of food production. Water is used throughout the food production process as an ingredient and in unit operations such as food cleaning, sanitising, peeling, cooking or cooling. Water is also used as a conveyor to transport food materials through the process. Finally, water is used to clean production equipment between operations.


Register for our upcoming Food Integrity webinar seriesLEARN MORE
+ +