Disinfectants in food industry

Prehrambena industrija je tijekom proteklih godina evoluirala u svim aspektima, poput unapređenja kvalitete sirovina, procesa proizvodnje, strojeva, ambalažnih pakiranja, ali najbitnije od svega toga je veliki pomak u sanitaciji. Sanitacija u prehrambenoj industriji od iznimne je važnosti zbog očuvanja kvalitete hrane i sprječavanja njenog kvarenja. Uključuje dva procesa: čišćenje i dezinfekciju. Najčešći uzročnici smanjenja kvalitete i kvarenja hrane su patogeni mikroorganizmi koje uspješno možemo ukloniti odabirom najpogodnijih dezinfekcijskih sredstava. U ovom radu su opisana kemijska dezinfekcijska sredstva koja se najčešće upotrebljavaju, kakav je njihov utjecaj, odnosno prednosti i nedostaci pojedinog sredstva, rezidue i otpornost na različite vrste mikroorganizama te provedba sanitacije u prehrambenoj industriji.Food industry within the past years had evolved in every aspect, such as improvement of raw materials quality, production processes, machinery, packaging, but most important is great shift in sanitation. Food industry sanitation has an exceptional importance because of preserving the food quality and stopping spoilage. It includes two processes: cleaning and disinfection. The most common cause of quality reduction and food spoilage are pathogenic microorganisms which we can succesfully remove with selection of disinfectants that are most suitable. In this work are chemical disinfectants which are commonly used, their influence, respectively advantages and disadvantages of each of them, residues and bacterial resistence on various species of microorganisms and implementation of sanitation in food industry are described