Validation of sterilisation processes
Various methods for disinfection of equipment coming into contact with product are used in the beverage industry. In some instances, hydrogen peroxide is used but the success of sterilisation has to be validated using biological indicators such as Bacillus spores. These are very suitable as they have substantial resistance to chemical and physical environmental impacts. However, resistance may vary considerably. This contribution provides a critical evaluation of the reasons and describes potential approaches in order to standardise validation processes, using spores of Bacillus subtilis SA 22 as an example.
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