https://www.medicalnewstoday.com/articles/coronaviruses-how-long-can-they-survive-on-
Crucial disinfection
Peter Littleton, Christeyns Food Hygiene's Technical Director, talks to us about the importance of surface hygiene in reducing contamination risk, as combating Coronavirus becomes top priority.
As COVID-19 (novel Coronavirus) cases in the UK increases and further research into the virus is conducted, evidence now shows that infectivity on some hard surfaces can remain for up to several days in the right conditions.
Currently there have not been any specific tests against formulated products with regard to COVID-19, however research published in Medical News Today, amongst others, has indicated that an oxidising disinfectant is the most effective. The research demonstrates that a solution of Hypochlorite, Peracetic Acid (PAA) or Hydrogen Peroxide are particularly effective, as are solutions of greater than 60% alcohol.
Use of a hydrogen peroxide solution such as HuwaSan TR3 has proven viricidal efficacy against encapsulated viruses, as well as bacterial and fungicidal activity. Uniquely stabilised with ionic-silver, the solution is available in a ready-to-use trigger-spray format.
The unique stabilisation method utilised in HuwaSan allows for the inactivation of catalase produced by bacteria to protect themselves from the action of hydrogen peroxide, thereby enhancing the efficacy of the product. Once the bacterial cells have been killed this mechanism then re- stabilises any unconsumed biocide, allowing its continued activity.
As HuwaSan TR3 requires no rinsing, the product can also be used prior to the processing of organic approved products and no PPE is required. With a shelf life of up to two years, it can be kept on hand ready for any unexpected contamination.
Operating in the food, dairy, brewing and beverage markets, Christeyns Food Hygiene are experts in their field and work to assist companies with the constant task of keeping on top of their cleaning procedures to ensure consistent product integrity.
There are many hard surfaces in a food manufacturing facility, often hard to reach and difficult to clean. These include general food preparation areas but also meat mincing or slicing machines, chopping boards, utensils, sinks and so on.
At present, the routine cleaning and disinfection regime usually deployed is sufficient to minimise the risks of microbial contamination, including viral. However, many operations are preparing to add an additional disinfection stage following all other cleaning, using a product with BS
46 | CLEANING CHEMICALS AND EQUIPMENT
EN 14476 accreditation to reduce the risks of virus survival on hard surfaces, resulting in transmission.
Christeyns Food Hygiene personnel can assist their customers with the implementation of any necessary controls, offer advice and procedures to follow. The rigorous reinforcement of personal hygiene standards is of the utmost importance, in particular the regular washing of hands using warm water and a good quality soap, and where hand washing facilities are not available then the application of an alcohol-based hand disinfectant is recommended.
The information and search results pertaining to COVID-19 are continuing to evolve. Christeyns Food Hygiene is continuing to monitor the developments and will issue further guidance to its customers should the situation change, or new technologies become available.
Christeyns Food Hygiene provides innovative hygiene solutions, chemicals and monitoring systems, as well as specialised technical support for the food, dairy and beverage industry that ensure compliance with procedures, legislation and industry codes of practice.
www.christeynsfoodhygiene.co.uk twitter.com/TomoCleaning
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