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Cleaning and Disinfection

Cleaning is separation, absorption and/or removal dirt from any surface.
Disinfection is deactivation of microorganism in order to avoid infections.

Cleaning FactorWe should be cleaning and disinfection always both step because of residual soil can impair the efficiency of disinfectants and soil may shield microorganisms from the disinfectants. The factors decisive to an optimal cleaning and disinfection results are temperature, concentration, mechanical force and contact time.

The main composition of cleaning agents are NaOH, Acid, Surfactants (Wetting agents), Enzymes , Water conditioners and Oxidizing agents e.g. chlorine or hydrogen peroxide.

In the brewing process, fat is removed by alkaline and surfactants. Protein is removed by strong alkaline. Mineral are removed by acid. And carbohydrates are removed by NaOH.

Disinfection is 99.99 % kill, different kinds of disinfectants are hypochlorite, hydrogen peroxide, peracetic acid, iodophor and chlorine dioxide.

image source: atescoindustrialhygiene.com

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