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Whole Room Disinfection

This work is exploring the use of ‘whole room’ disinfection processes, as a means of controlling persistent micro-organisms in food processing areas. It could complement traditional cleaning and disinfection regimes which are sufficient to maintain day-to-day control of contamination, but which do not necessarily eliminate strains which are persistent or hard to reach.

Technologies such as treatment with ozone or hydrogen peroxide have been advocated for process area decontamination, but there has been little practical assessment of their operation and effectiveness in the food and drink industry. Initial trials with Staphylococcus aureus, Pseudomonas aeruginosa and Listeria monocytogenes attached to surfaces in test rooms have demonstrated that treatment with vaporised hydrogen peroxide and ozone can give reductions of microbial populations, to a similar degree to other chemical disinfectants. Further trials are exploring how the effect might be optimised for continuous use or to supplement other cleaning regimes.

The project exemplifies our work on all aspects of food hygiene, including building and equipment design, production facility refurbishment, product contact surfaces, air microbiology, disinfectant testing, personnel hygiene and protective clothing - which underpin a unique range of services supporting the food and drink supply chain.

Technical contact: Karen Middleton
+44(0)1386 842042
k.middleton@campden.co.uk