The importance of disinfection for the hygiene in the dairy and beverage production

The disinfectants used in the fields of unfermented and fermented milk products and in the alcoholic and nonalcoholic beverage production must achieve primarily the efficiency demands of the specific contamination flora. But besides this microbiological effects also the technological, toxicological, ecological and economical requirements are considered in detailed discussion. In this connection it is to be expected that in the future only those disinfectant types will play an important part which are corresponding to all legislative requirements like the European biocidal product directive and to the new European efficiency test standards. The main disinfectants of the two concerned industries are discussed in the correlation to the cleaning and disinfection procedures i.e. for CIP, open surfaces, environmental areas with setting examples for specific hygienic plants. Modern disinfectants based on a new modified peracetic acid product generation were characterized besides classical products based on chlorine, quaternary compounds, amphoterics, halogenated carbonic acids, aldehydes, biguanides, alcohols and considering also combined cleaning and disinfection products.