Sanitizers: Concentration and applicability in the food industry

Abstract

The aim of this work was a survey of more sanitizers used in the food company in the southwest of Paraná, as well as their concentration and applicability. We applied a questionnaire to collaborators responsible for these industries, asking questions about what are the most widely used sanitizer in hygienic cleaning equipment, utensils, installations and hands. For the main equipments and utensils, the sanitizers used are sodium hypochlorite (70%), peracetic acid (20%), quaternary ammonium (10%) and smaller quantity of biguanide and alcohol. As for installations, 60% of companies use sodium hypochlorite, 20% peracetic acid and 20% biguanide. For hand hygiene, 60% of the evaluated companies use neutral detergent and 70% alcohol, and 40% reported using antibacterial soap with active Triclosan®. From this survey we found that the most commonly used sanitizer for equipments and utensils on the Southwestern food industry of Paraná is sodium hypochlorite, mainly due to its low cost, easy access and availability in commerce, allied to its efficiency. For hygienic cleaning of hands, the most widely used was neutral detergent followed by disinfection with 70% alcohol.