Nontraditional Method of Evaluating Disinfectants: With Isolated Microorganisms From the Food Factory
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Cleaning and disinfection in the food industry are critical in the production process, and the efficacy of the disinfectants used is frequently debated (1 ). Several factors are involved in the effectiveness of a disinfectant agent. It is important to consider the number and type of microorganism present as well as the physical and chemical characteristics of the water; these factors vary from industry to industry and they determine efficacious disinfection (2 ).
