A European Network

For Mitigating Bacterial Colonisation and
Persistence On Foods and Food
Processing Environments

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Sustainable Disinfection and Sanitation Strategies

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Cleaning / disinfection operations play a key role in ensuring the safety and quality of food products. Almost 45-70% of the total water used within the food industry is for sanitation and disinfection operations. Initiatives at national and international levels involve the reduction of water consumption in food industry, for example the Food Industry Sustainability Strategy (FISS) of The Department for Environment, Food and Rural Affairs (DEFRA) requires a 10-15 % reduction in water use in the food industry by 2020. Moreover, the Council Directive 96/61/EC on Integrated Pollution Prevention and Control (IPPC) is initiating measures to reduce emissions of water resulting from a variety of activities including meat, dairy and vegetable processing. The indicative list of the main pollutants includes the organohalogen compounds, which are mainly associated with the use of chemical sanitizers. Therefore, there is a growing requirement to develop eco-innovative sanitation and disinfection technologies that will aid in reducing water consumption and wastewater generation rates within the food industry. In this context, BacFoodNet aims to contribute to the sustainability of the food industry by providing a multidisciplinary platform for the re-evaluation of the current mitigation strategies and exploring the emerging strategies.
 
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