An investigation of effectiveness of Anti-Keim® 50 (hydrogen peroxide) as a disinfectant
Apart from thermal processes for preservation of food, various chemical agents are used for cleaning and disinfection of plant and equipment. Studies have shown that Anti-Keim® 50 has proved to be a suitable means of achieving good hygiene.
Microbially induced spoilage of food is caused mainly by bacteria and fungi (1). In terms of metabolic physiology, they are very versatile and are thus able to metabolise practically all natural substances. Accordingly, beer and sugar-containing non-alcoholic beverages provide optimum living conditions for growth and propagation of micro-organisms so that very good hygiene is an essential prerequisite for assuring microbiological quality of products and a long shelf-life. 1). It is highly effective even at low concentrations.
....
Select offer and read on
6 print issues
