Salmonella disinfection
What is salmonella?
Salmonella is a genus of bacteria that can cause infections in the human and animal intestines. The most common pathogens, Salmonella enterica and Salmonella bongori, are responsible for food poisoning, which can lead to serious gastrointestinal illnesses. These bacteria are particularly resistant and can survive in different environmental conditions, which makes them a major problem in the food industry.
Evolution
Salmonella is widespread in nature and is often found in the intestines of animals and humans. In the food industry, they are mainly found in raw meat and poultry products, eggs, milk and dairy products as well as on contaminated fruit and vegetables. Contamination can occur during the processing, storage, transport and preparation of food.
Detection
Salmonella are microscopic bacteria that can be detected by microbiological tests and cultures. Contamination of food can often only be detected after the onset of symptoms of illness in humans. The symptoms of a salmonella infection include fever, abdominal cramps, diarrhoea, nausea and vomiting.
Limit values
In Germany, strict food regulations govern the permitted quantities of salmonella in food. Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs stipulates that no salmonella may be detected in foodstuffs intended for human consumption. Compliance with these limits is ensured through regular checks and sampling.
Dangers
In terms of health: Salmonella infections can lead to serious gastrointestinal illnesses. Young children, the elderly and people with weakened immune systems are particularly at risk. Symptoms range from diarrhoea and abdominal cramps to serious complications such as sepsis and Reiter’s syndrome. Environment: Whilst Salmonella itself is not a significant environmental burden, the control of contamination through the use of disinfectants and antibiotics can have a negative impact on the environment. Economic damage: Salmonella contamination can lead to costly recalls, production stoppages and significant economic losses for food manufacturers. In addition, consumer confidence in product safety can be permanently impaired.
The oxytec Purification Technology
For many organic pollutants, we offer energy-saving and clean technologies for neutralisation, which we combine in multi-stage plants. In order to achieve a reduction below the limit values, not only the dimensioning of the respective purification stage but also the sequence of the technologies is decisive, as they have different physical effects on the molecules. Below we present some of our purification modules.
CWA
Alternative technologies
Other technologies such as conventional activated carbon filters and simple ventilation systems often have disadvantages such as high energy consumption, limited cleaning performance, large space requirements, long lead times and high investment costs.
Advantages of the oxytec solution
- Compact design: Small footprint compared to traditional systems.
- Fast amortisation: Thanks to low operating costs and high efficiency.
- Environmentally friendly: Minimised environmental impact thanks to innovative technologies
- Efficient salmonella reduction: High cleaning levels with minimal energy consumption
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