In talking with bottling plant supervisors, one of the concerns has been how to safeguard against plant malfunctions.
For example, if the heater is on the blink and you cannot reach the desired temperature of 62-63 deg C, what do you do - stop production, battle on at a lower temperature and keep your fingers crossed? What do you do if the ozonator starts to play up - stop production immediately?
Plant operators have been asking for some kind of safety net or second line of defence when these things happen. In fact, there are bottle wash products available that will help address these issues.
If the bottle wash product contains an additional disinfectant component, the value of this will come into play when things start to go wrong.
The disinfectant component has to be approved for indirect food contact and not interfere with the cleaning performance. In the event of an equipment malfunction, the concentration of the product may be increased to give an additional sanitising safeguard.
It could be ideal for those who have no alternative but to wash in cold water. The degree of additional sanitising may be adjusted simply by increasing the overall concentration as required.
How about applying chlorine dioxide. Very small ppms. EPA 3rd sink sanitizer -disinfectant. New sachet product that generates clo2 quickly easily and safely. No chemicals to mix simply drop the pouch in water and make a non-corrossive 100-500 ppm solution for your need. Already doing it for agriculture fruits, berries...produce. S Now at your finger tips, clo2 very affordable, bleach, Cl superior disinfectant alternative at the same price. Great published peer reviews at Odorscience.ReplyDelete
For The disinfection we recommend The ozone or chloride dioxide. There are many disinfectants, but it's important that They need to be safe to People. The safest is heating and ozone disinfecting.ReplyDelete