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Peracetic acid disinfection in the food industry

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...

Textile disinfection in laundry processes

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...

Virucidal efficacy of disinfectant products: EN14476 standard

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...

Foodborne viral illnesses: preventive measures

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...

Low-temperature laundry

Introduction The 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...


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...

SARS-CoV-2 Prevention in Supermarkets

With the outbreak of the coronavirus pandemic, the use of face masks, more regular hand washing and increased social distancing have become normalised. As such, hydroalcoholic solutions or gels that allow us to disinfect our...