Cleaning and Disinfection: Whole room fogging
Product cleaning and disinclination is selective to food contact surface to the potential survival of micro-organisms in the wider environment.
During manufacture, food can be exposed to microbiological cross change from surfaces and the air, which may give rise to food spoilage and safety problems. The traditional approach to controlling such contamination has been to implicit cleaning and disinclination regimes.
In high-risk food factories, a thorough disinclination of surfaces is required to reduce the number of micro-organisms and to prevent transmission of potential contaminants. The honest disinfection techniques that the whole area will further reduce the number of environmental micro-organisms, which will in turn improve the quality of the food being produced, thereby reducing wastage and increasing profitability.
Risk factors to address before using these techniques include identifying areas where the decontamination processes can be applied, any health and safety issues related to using the technique, and the practical considerations related to their use in the food processing. They may also provide disinfection of the air in the area being treated. This coating can demonstrate two photo-induced responses: the first is photocatalytic and activated by the presence of UV light disinfection at wavelengths <385nm, and the second is a super hydrophilic response that reduces the surface tension of water on the surface and improves cleanability. When the TiO2 coating absorbs UV radiation from sunlight or an illuminated light source, in the presence of oxygen and water, it will produce pairs of electrons and holes as the electron of the valence band of TiO2 becomes excited. The excess energy of this excited electron promotes the electron to the conduction band of TiO2, creating a negative-electron and a positive-hole pair. This stage is referred to as the 'photo-excitation' state. The positive-hole of TiO2 breaks apart any water molecules present to form hydrogen gas, H2O2 and hydroxyl radicals (OH-) and the negative-electron reacts with oxygen molecules to form superoxide anions (O2-). These radicals are able to destroy bacteria and will, therefore, be effective in reducing bacterial contamination on coated surfaces.
Ionization: This involves air, that naturally contains moisture, being passed over ionizing tubes emitting a high voltage discharge, such as a corona, to produce positively and negatively charged ions, such as hydroxyl radicals (OH-) and superoxide anions (O2-). These ions attract the naturally charged airborne micro-organisms, inactivate and remove them from the air. Constant disinfection is maintained by distributing a controlled amount of positive and negative ions.
Some commercial units combine non-thermal plasma and UV catalysis to produce a continual supply of hydroxyl radicals to destroy micro-organisms both in the air and on surface contact. The hydroxyl radicals that condense on contaminated surfaces can kill the bacteria within hours. This technology can be adapted to specific environments and applied as portable stand-alone units or incorporated into HVAC systems.