Antibacterial Products to Replace Cleaning?
Over the past decade a growing number of antibacterial products have appeared in the food preparation market but can they ever replace the function of cleaning?
Organisations responsible for commercial food production need to avoid the possibility of microbiological food contamination, many cleaning regimes are being supplemented by disinfection to eradicate germs in the kitchen. All kitchens harbour food-based soil which provides ideal conditions for bacteria to grow and multiply. The aim of any cleaning agent is to physically remove this soil from the surfaces.
Some antibacterial products act rapidly to destroy bacteria and then quickly disappear, while others leave behind a residue that provides a more prolonged action against bacteria. Disinfectants are generally designed to destroy or irreversibly inactivate all micro organisms.
In todayís health and safety conscious world there has been a growing feeling that antibacterial and disinfectants can be used in place of cleaning. Itís a modern myth that it is possible to use antibacterial products alone, they don't clean. You canít sanitize a dirty surface, a dung-hill cannot become hygienic with just disinfectant, it has to be cleaned away first.
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FOOD INDUSTRY USES: Clean and sanitise.
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Blast Clean your Equipment with our FOOD Grade Product 'SODA'
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Kitchen equipment, ducting, commercial ovens can all be cleaned quickly.
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