Dairy Industry Applications
In the dairy industry, microbial hazards are a major food safety concern because milk is an ideal medium for the growth of bacteria and other microbes. Microbial contamination in the milk can be introduced from dairy animals, people handling animals & processes and the environment. Milk can contain pathogens like Salmonella, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Yersinia enterocolitica, Bacillus cereus, Clostridium botulinum, Mycobacterium bovis.
Minimizing the costs to maximize production efficiency is a target for every organization. In the dairy industry, infection control plays an important role in achieving this. Achieving high levels of hygiene helps optimize the process functioning. Care P and Forac range of products help maximize the hygiene levels. Our products are based on Hydrogen Peroxide and Peroxyacids.
Our products are free from halogens, aldehydes, quaternary ammonium compounds, silver salts, detergents and phosphates. Our products are non-toxic, bio-degradable and non-residual. These products are rapid surface, water and aerial decontaminants with a characteristic deodorizing property. FSANZ (Food Standards Australia New Zealand) has approved use of Hydrogen Peroxide as a processing aid to control microorganisms during the manufacture of certain dairy products.
FSANZ approved the application after “No public health and safety concerns were identified with the use of Hydrogen Peroxide”. The joint FAO/WHO expert committee on food additives has approved Peroxyacids and Hydrogen Peroxide combination as an additive into food, esp., Milk and dairy products as an antimicrobial (WHO Tech. Rep. Series, 928, 2005). The combination of hydrogen peroxide and peroxyacids is approved as a secondary direct food additive permitted into food for human consumption with residues acceptable up to 75 ppm for hydrogen peroxide and 220 ppm for peroxyacids respectively, by the USFDA.