Ensuring proper disinfection of surfaces in contact with food to avoid microbiological contamination is one of the main concerns of the food industry. To achieve this, and as an essential part of the implementation of a HACCP system, we must establish cleaning and disinfection protocols that are adapted to the specific needs of each facility, using detergents and disinfectants appropriate to the type of surfaces and residues present. This is achieved by maintaining the safety of the food produced, avoiding cases of food poisoning, extending the shelf life of food and avoiding organoleptic changes. After the cleaning procedure of a food…

Although the main purpose of laundry processes is the removal of visible stains and soiling, textile disinfection is particularly important for ensuring that micro-organisms are reduced to hygienically safe levels, as it reduces microbiological contamination present in the fabrics, thus avoiding cross-contamination phenomena that act as routes of transmission and contagion for diseases.This feature is particularly relevant in the hospital and geriatric sector, in terms of textiles for at-risk groups and those that have a high presence of bodily residue (dead skin, blood, faeces, urine, vomit, etc.) from people who may be infected.Trend for low temperature washingIn recent years, an…

The European and state legislative framework in relation to disinfectant products is regulated by Regulation (EU) No. 528/2012 on biocides (known as BPR – Biocidal Products Regulation-) and Royal Decree 3349/1983, of 30 November, approving the Technical-Sanitary Regulations for the manufacture, marketing and use of pesticides, respectively.   Disinfectants with pesticide/biocide registration As established by the above legislation, any disinfectant product must have the corresponding pesticide/biocide registration granted by the competent authority, specific for the application for which it has been developed (disinfection of hands, food/non-food surfaces, textiles, drinking water, etc.).   Test methods for demonstrating disinfectant efficacy The test methods to…

For years, food contamination through viruses has been considered the main source of infectious diseases via food (Rodrigo A et al. 2007). However, most foodborne viral illnesses go unreported because people do not seek medical attention when they experience the effects (e.g., mild gastroenteritis, the most common symptom of foodborne viral illnesses). In addition, the detection of viruses in food is difficult because many of them cannot be cultured in the laboratory and their detection requires advanced molecular techniques. But viruses, like bacteria, can contaminate food and cause illness. The big difference is that viruses do not multiply in food…

Cleaning and disinfection of surfaces and environments in contact with food are essential in the food industry and catering to maintain a degree of hygiene in accordance with the established requirements. To this end, as an essential part of the implementation of a HACCP system, it is essential to develop, implement and execute cleaning and disinfection protocols adapted to the needs of each facility, the objective of which is to prevent physical-chemical and/or microbiological contamination, in order to guarantee the safety of the food produced. In this way, it is possible to avoid cases of food poisoning, extend the shelf life of food and prevent organoleptic…

IntroductionThe growing awareness in society of the need to conserve our planet is driving important changes in habits, aiming to make more responsible and sustainable use of available resources. The high water and energy consumption involved in the actions that we perform on a daily basis contributes to our environmental impact in a significant manner, using unsustainable amounts of natural resources and leading to the emission of atmospheric pollutants (CO2).Laundry processes consume large amounts of water and energy, so the development of new laundry systems that are designed to work at low temperatures will have a major effect, reducing their environmental…

Industrial dishwashers are designed for the automatic cleaning of dishes and glassware with pressurized water and detergent. In addition to speeding up the cleaning process and guaranteeing thermal disinfection, among their many advantages, they allow for significant water savings, and they enable staff to undertake other tasks. There are several models of industrial dishwasher (glassware washers, dome or hood dishwashers, pot washers, dishwasher tunnels, etc.), depending on the size and dimensions required, and the type of dishes or utensils for which it is designed. Their general operation is similar in all cycle dishwashers, except for continuous tunnel dishwashers, which are…

Listeriosis is an infection caused by the bacterium Listeria monocytogenes. Outbreaks of this disease are generally related to the ingestion of foods containing large amounts of this bacterium. It is a relatively rare disease, since its incidence is quite low compared to other diseases associated with foodborne micro-organisms. However, Listeriosis is of special interest and concern because in its invasive form it is a serious disease, with very high lethality rates (between 10% and 30%). Moreover, Listeria monocytogenes is an opportunistic pathogen that almost always affects the population at risk, while in the general population its infection does not usually lead to…

Ensuring proper disinfection of surfaces in contact with food to avoid microbiological contamination is one of the main concerns of the food industry. To achieve this, and as an essential part of the implementation of a HACCP system, we must establish cleaning and disinfection protocols that are adapted to the specific needs of each facility, using detergents and disinfectants appropriate to the type of surfaces and residues present. This is achieved by maintaining the safety of the food produced, avoiding cases of food poisoning, extending the shelf life of food and avoiding organoleptic changes. After the cleaning procedure of a food…

Although the main purpose of laundry processes is the removal of visible stains and soiling, textile disinfection is particularly important for ensuring that micro-organisms are reduced to hygienically safe levels, as it reduces microbiological contamination present in the fabrics, thus avoiding cross-contamination phenomena that act as routes of transmission and contagion for diseases.This feature is particularly relevant in the hospital and geriatric sector, in terms of textiles for at-risk groups and those that have a high presence of bodily residue (dead skin, blood, faeces, urine, vomit, etc.) from people who may be infected.Trend for low temperature washingIn recent years, an…

The European and state legislative framework in relation to disinfectant products is regulated by Regulation (EU) No. 528/2012 on biocides (known as BPR – Biocidal Products Regulation-) and Royal Decree 3349/1983, of 30 November, approving the Technical-Sanitary Regulations for the manufacture, marketing and use of pesticides, respectively.   Disinfectants with pesticide/biocide registration As established by the above legislation, any disinfectant product must have the corresponding pesticide/biocide registration granted by the competent authority, specific for the application for which it has been developed (disinfection of hands, food/non-food surfaces, textiles, drinking water, etc.).   Test methods for demonstrating disinfectant efficacy The test methods to…

For years, food contamination through viruses has been considered the main source of infectious diseases via food (Rodrigo A et al. 2007). However, most foodborne viral illnesses go unreported because people do not seek medical attention when they experience the effects (e.g., mild gastroenteritis, the most common symptom of foodborne viral illnesses). In addition, the detection of viruses in food is difficult because many of them cannot be cultured in the laboratory and their detection requires advanced molecular techniques. But viruses, like bacteria, can contaminate food and cause illness. The big difference is that viruses do not multiply in food…

Cleaning and disinfection of surfaces and environments in contact with food are essential in the food industry and catering to maintain a degree of hygiene in accordance with the established requirements. To this end, as an essential part of the implementation of a HACCP system, it is essential to develop, implement and execute cleaning and disinfection protocols adapted to the needs of each facility, the objective of which is to prevent physical-chemical and/or microbiological contamination, in order to guarantee the safety of the food produced. In this way, it is possible to avoid cases of food poisoning, extend the shelf life of food and prevent organoleptic…

IntroductionThe growing awareness in society of the need to conserve our planet is driving important changes in habits, aiming to make more responsible and sustainable use of available resources. The high water and energy consumption involved in the actions that we perform on a daily basis contributes to our environmental impact in a significant manner, using unsustainable amounts of natural resources and leading to the emission of atmospheric pollutants (CO2).Laundry processes consume large amounts of water and energy, so the development of new laundry systems that are designed to work at low temperatures will have a major effect, reducing their environmental…

Industrial dishwashers are designed for the automatic cleaning of dishes and glassware with pressurized water and detergent. In addition to speeding up the cleaning process and guaranteeing thermal disinfection, among their many advantages, they allow for significant water savings, and they enable staff to undertake other tasks. There are several models of industrial dishwasher (glassware washers, dome or hood dishwashers, pot washers, dishwasher tunnels, etc.), depending on the size and dimensions required, and the type of dishes or utensils for which it is designed. Their general operation is similar in all cycle dishwashers, except for continuous tunnel dishwashers, which are…

Listeriosis is an infection caused by the bacterium Listeria monocytogenes. Outbreaks of this disease are generally related to the ingestion of foods containing large amounts of this bacterium. It is a relatively rare disease, since its incidence is quite low compared to other diseases associated with foodborne micro-organisms. However, Listeriosis is of special interest and concern because in its invasive form it is a serious disease, with very high lethality rates (between 10% and 30%). Moreover, Listeria monocytogenes is an opportunistic pathogen that almost always affects the population at risk, while in the general population its infection does not usually lead to…