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Desinfectants in food industry

Sredstva za dezinfekciju u prehrambenoj industriji

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Stevanović, Jasmina
Article (Published version)
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Abstract
In this paper a review of disinfectants used in food industry is given. Desinfectants covered in the review are: amonium quartenairy-compounds, chlorine-based products, ampholities, iodophores, cresole acid comounds, phenole lcompounds, formalhehyde, peracetic acid and hydrogen-peroxide with colloidal silver. The main properties, both advantages and disadvantages for each of this compounds are discussed. Environmental tolerance and great efficiency of desinfectants based on nascent oxygen such as peracetic acid and hydrogen-peroxide with colloidal silver are pointed out. .
U radu je dat pregled sredstava za dezinfekciju koja se mogu koristiti u prehrambenoj industriji. Obuhvaćena su: kvaternarna amonijačna jedinjenja, jedinjenja na bazi hlora, amfoliti, jodofori, jedinjenja krezolne kiseline, jedinjenja fenola, jedinjenja na bazi aldehida, jedinjenja na bazi persirćetne kiseline i jedinjenja na bazi vodonik-peroksida sa koloidnim srebrom. Za svaku grupu navedene su osnovne karakteristike, kao i prednosti i nedostaci. Posebno su naglašene ekološke prednosti i izuzetna efikasnost, sredstava na bazi nascentnog kiseonika koji su predstavljeni persirćetnom kiselinom i vodonik-peroksidom sa koloidnim srebrom. .
Keywords:
disinfectants / chlorine-based products / peracetic acid / hydrogen-peroxide / colloidal silver / dezinficijensi / jedinjenja na bazi hlora / persirćetna kiselina / vodonik-peroksid / koloidno srebro
Source:
Prehrambena industrija - mleko i mlečni proizvodi, 2000, 11, 1-2, 30-33

ISSN: 0353-6564

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http://cer.ihtm.bg.ac.rs/handle/123456789/7
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