This book provides the essentials on cleaning and disinfection needed to ensure hygienic practices and safe food for food industry personnel as well as students. A host of examples from various food industries are discussed and topics universal to many industries including biofilm formation, general sanitizing, and clean-in place (CIP) systems. The book comprehensively deals with the chemistry of detergency and establishes connection between sequestrants and types of water, foods and cleaning processes and sanitation and disinfecting chemicals. In these terms, concepts of applied detergency are developed in order tounderstand and solve problems related to cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared and transformed.
- ISBN: 978-3-527-32685-3
- Editorial: Wiley-VCH
- Encuadernacion: Cartoné
- Páginas: 616
- Fecha Publicación: 27/01/2010
- Nº Volúmenes: 1
- Idioma: Inglés