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Desinfectants in food industry

Sredstva za dezinfekciju u prehrambenoj industriji

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Stevanović, Jasmina
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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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Handle
https://hdl.handle.net/21.15107/rcub_cer_7
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/7
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  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Stevanović, Jasmina
PY  - 2000
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/7
AB  - 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. .
AB  - 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. .
T2  - Prehrambena industrija - mleko i mlečni proizvodi
T1  - Desinfectants in food industry
T1  - Sredstva za dezinfekciju u prehrambenoj industriji
VL  - 11
IS  - 1-2
SP  - 30
EP  - 33
UR  - https://hdl.handle.net/21.15107/rcub_cer_7
ER  - 
@article{
author = "Stevanović, Jasmina",
year = "2000",
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. .",
journal = "Prehrambena industrija - mleko i mlečni proizvodi",
title = "Desinfectants in food industry, Sredstva za dezinfekciju u prehrambenoj industriji",
volume = "11",
number = "1-2",
pages = "30-33",
url = "https://hdl.handle.net/21.15107/rcub_cer_7"
}
Stevanović, J.. (2000). Desinfectants in food industry. in Prehrambena industrija - mleko i mlečni proizvodi, 11(1-2), 30-33.
https://hdl.handle.net/21.15107/rcub_cer_7
Stevanović J. Desinfectants in food industry. in Prehrambena industrija - mleko i mlečni proizvodi. 2000;11(1-2):30-33.
https://hdl.handle.net/21.15107/rcub_cer_7 .
Stevanović, Jasmina, "Desinfectants in food industry" in Prehrambena industrija - mleko i mlečni proizvodi, 11, no. 1-2 (2000):30-33,
https://hdl.handle.net/21.15107/rcub_cer_7 .

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