To comply with the correct sanitary and hygienic regime in the food industry effective way destruction and suppression of the development of foreign microorganisms is disinfection.
Disinfection(disinfection) is called destruction in objects external environment saprophytic microorganisms - pests of this production, which cause damage to raw materials, semi-finished products and finished products, as well as pathogenic microorganisms - causative agents of food infections and food poisoning. Disinfection of equipment, inventory, containers, production and domestic premises food enterprises is preventive measure to prevent contamination of products by microorganisms. It is carried out systematically in accordance with the established sanitary requirements for each industry. This so-called current, or preventive, disinfection.
In addition, food enterprises can carry out emergency disinfection according to epidemiological indications: in case of suspected food poisoning, in case of infectious diseases among personnel, upon receipt of infected raw materials, semi-finished products, containers, etc.
According to the type of active agent, disinfection methods are physical and chemical. Physical means of disinfection include: quartz and ultraviolet irradiation, ultrasound, the action of high temperatures (burning, calcining, boiling, scalding dishes, containers and equipment, treatment with live steam).
TO chemicals disinfection includes a large number of chemicals with antimicrobial activity.
Effect of antimicrobial chemicals on microorganisms. In addition to nutrient chemicals that provide positive influence on microorganisms, there are a number of chemicals that inhibit or completely stop their growth. Chemicals cause either microbicidal(death of microorganisms), or microstatic action(suspend their growth, but after the removal of this substance, growth resumes again). The nature of the action (microbicidal or microbostatic) depends on the dose of the substance, the time of its exposure, as well as temperature and pH. Small doses of antimicrobial substances often stimulate the development of microorganisms. As temperature rises, the toxicity of many antimicrobial agents tends to increase. Temperature affects not only the activity of the chemical itself, but also microorganisms. At temperatures exceeding the maximum for a given microorganism, even small doses of such substances cause their death. A similar effect is exerted by the pH of the medium.
The same microorganism exhibits different degrees of resistance to different antimicrobial substances. The same substance can have different effects on different kinds microorganisms - some cause rapid death, others stop their development, others may not have any effect at all. It depends on the presence of spores and capsules that are resistant to chemicals. Antimicrobial substances have a much stronger effect on vegetative cells than on spores.
From inorganic substances salts of heavy metals (mercury, copper, silver), oxidizing agents - chlorine, ozone, iodine, hydrogen peroxide, bleach, potassium permanganate), alkalis and acids (caustic soda, sulphurous, hydrofluoric, boric acid),
some gases (hydrogen sulfide, carbon monoxide, sulfur dioxide, coal
acid gas). Substances of organic nature (alcohols, phenols,
aldehydes, especially formaldehyde) are also harmful
positive effect on microorganisms. The mechanism of the destructive
the action of antimicrobial substances is different and depends on their
chemical nature. For example, alcohols, ethers dissolve
CPM lipids, as a result of which they easily penetrate into the cell
and enter into interaction with its various components,
which interferes with the normal functioning of the cell. salt
■heavy metals, formalin cause rapid coagulation
cytoplasmic proteins, phenols - inactivation of respiratory enzymes
cops, acids and alkalis - hydrolysis of proteins. Chlorine and ozone
having a strong oxidizing effect, also
tivate enzymes. Antimicrobial chemical substances is
used as disinfectants and antiseptics
cov.
! 1 Disinfectants substances cause rapid (within several minutes) death of bacteria, they are more active in environments poor in organic substances, destroy not only vegetative cells, but also spores. They do not cause the emergence of resistant forms of microorganisms. Microbicidal action antiseptics, unlike disinfectants, it manifests itself through Zchi more. The greatest activity is manifested in media containing organic substances. Antiseptics destroy only vegetative cells and cause the formation of resistant forms of microorganisms.
Such antimicrobial substances as phenols, chloramine, formalin, in high concentrations (2-5%) are disinfectants, but their solutions, diluted 100-1000 times, can be used as antiseptics. Many antiseptics are used as food preservatives (sulphurous, benzoic, sorbic acids, juglon, plumbagin sh etc.).
Disinfectants in the food industry are used, as a rule, to treat the working surfaces of apparatus and other technological equipment, inventory, containers, utensils and premises. In the food industry, only such preparations can be used that do not have a toxic effect on the human body, have no smell and taste. In addition, they must have an antimicrobial effect at a minimum concentration, be soluble in water, and *be effective for a short duration of action. Their storage stability is also of great importance. Preparations should not have a destructive effect on the material of the equipment, should be cheap and convenient for transportation.
For processing equipment at food industry enterprises, chlorine-containing substances are mainly used, the disinfecting effect of which is due to the release of active chlorine. Usually, solutions containing 150-200 mg of active chlorine per 1 liter are used for disinfection. The most vulnerable places in terms of bacterial contamination are treated with solutions containing 400 mg of active chlorine per 1 liter. The processing time of the equipment must be at least 15 minutes. Inorganic chlorine-containing disinfectants include: bleach, anti-formin (a mixture of bleach, soda ash and caustic soda), sodium hypochlorite; to organic - chloramine B g new synthetic drugs (dichlorodimethylhydantoin) and complex combinations of new chlorine active compounds with surfactants (for example, sulfochloranthin, which simultaneously has a wetting, washing and high antimicrobial effect). Formalin (an aqueous solution of formaldehyde), milk of lime, soda ash and caustic soda are also used as disinfectants.
Organic synthetic disinfectants, the so-called quaternary ammonium compounds, have high antimicrobial activity in small doses. Their advantage" over existing antimicrobial agents is that they are highly soluble in water, have no smell, taste, low toxicity to the human body, do not cause corrosion of metals, do not irritate the skin of the personnel's hands. Among the domestic drugs in this group, we can name cetozol and catamine-AB. The mechanism of action of this class of compounds on microorganisms is still not entirely clear. It is assumed that they damage the bacterial cell wall, resulting in a sharp increase in cell permeability, protein denaturation, inactivation of enzyme systems and lysis (dissolution) of microorganisms.
Many gaseous substances (formaldehyde, sulfur dioxide, ethylene oxide and p-propiolactone) have a strong bactericidal effect.
When using disinfectants to treat equipment, the following must be observed: general rules: use them only after a thorough mechanical washing of the equipment; disinfectant solutions must be freshly prepared; after disinfection, all treated equipment and communications are thoroughly washed until the disinfectant is completely * removed.
drinking water, as well as industrial water, are usually disinfected in a variety of ways - with the help of "strong oxidizing agents (a large amount of water - chlorine, a small amount - chlorine compounds, iodine, heavy metal ions) , by ozonation, irradiation ultraviolet rays with a wavelength of 200-295 nm, treatment with gamma radiation, ultrasound.
For air disinfection, chlorine-containing preparations and triethylene glycol are most often used in the form of their evaporation or aerosols. These disinfectants reduce the total number of microorganisms in the air by more than 90%. Good results for air disinfection of production halls and cold rooms gives ozonation and] ultraviolet irradiation. Periodic application of physical (ventilation, filtering) and chemical methods| disinfection, purification and disinfection of air and their combination with wet cleaning rooms can significantly reduce the bacterial contamination of the air in industrial and amenity premises.
Warehouses today have almost all trade and manufacturing companies. Disinfection of a warehouse must necessarily include a set of measures for sterilization and removal of microbes at these facilities. This is one of mandatory conditions modern, successful business, which will help protect you from problems with epidemiological diseases and save you from fines and orders issued by SES authorities.
Disinfection
| Area | Single treatment | Once a quarter | Once a month |
| 50- 100 sq.m | 2700 rub. | from 2400 rub. | from 2100 rub. |
| 100-300 sq.m | 32 rub.\sq.m | from 26 rubles\sq.m | from 24 rub./sq.m |
| 300-500 sq.m | 30 rub.\sq.m | from 20 rubles\sq.m | from 18 rub.\sq.m |
| 500-1000 sq.m | 17 rub.\sq.m | from 14 rub.\sq.m | from 12 rub.\sq.m |
| 1000-2000 sq.m | 14 rub.\sq.m | from 11 rub.\sq.m | from 9 rub.\sq.m |
| 2000-3000 sq.m | 12 rub.\sq.m | from 9 rub.\sq.m | from 7 rub./sq.m |
| From 3000 sq.m and more | negotiable | negotiable | negotiable |
Stages of work
Careful analysis
Choice of the most effective drugs
Processing without risk to your health and the health of your loved ones
Constant monitoring of each work performed
Benefits of our work
SES: why disinfect and how to save the goods in the warehouse
When dangerous microorganisms (protozoa and fungi, viruses, bacteria or rickettsia) appear in the warehouse, their owners immediately turn to specialists for several reasons:
- a clean warehouse is the key to the safety of food or household goods. Various microorganisms they can pretty much spoil the products, and as a result you will have to allocate finances for its replacement;
- if an unexpected check comes to the infected premises, you are provided with huge fines and sanctions. Otherwise, the warehouse may be closed and slow down the development of your company;
- how clean the storage room is depends on the success of the business, the reputation of the company and, of course, the level of profit and the flow of customers.
To protect products, it is necessary to regularly invite professionals to carry out disinfection. They will check the premises for pests and will be able to provide timely help you need. Thus, you will not lose money by constantly updating the assortment, and customers will be satisfied with the presentation of the products.
Warehouse disinfection procedure: steps and methods
For maximum effect, immediately after detecting a problem, you must contact a specialized service. The sooner this happens, the fewer tasks will have to be solved and less time will be spent on disinfection. It is important to remember that microorganisms multiply very quickly and carry pathogens throughout the premises and goods.
Disinfection of a food warehouse, as well as an object for storing other valuables, includes a strict sequence of actions:
- assessment of the epidemiological situation;
- selection necessary materials and equipment;
- drawing up an action plan;
- performing disinfection;
- monitoring the result and issuing an act on the work;
- warranty service.
Disinfection can be preventive or forced, depending on which the appropriate equipment and preparations are selected. Very often, cold or hot fog technology is used to disinfect a warehouse, which allows you to get rid of not only infected microorganisms, but also neutralize the foci of infection. This method of disinfection has a guaranteed effectiveness, which is confirmed by many years of experience in our company.
After the procedure, you will receive comprehensive advice on how to prevent re-infection. You will receive a list of recommendations and advice from experienced disinfectors.
Disinfection of the warehouse is carried out in one trip by professionals, since they have in their arsenal modern facilities especially strong action, which cannot be bought in a regular store, and expensive equipment.
Disinfection, disinfestation, disinfestation of warehouse and industrial premises with a guarantee of quality, safe, effective methods
MOSCOW AND MOSCOW REGION UP TO 200 KM FROM MKAD
We draw up contracts on individual terms at competitive prices:
— deratization of the warehouse
— disinfestation of the warehouse
— warehouse disinfection
Disinfection of warehouses, industrial workshops, commercial hangars, catering facilities - relevant and necessary procedure. Remember films about "alien horror films", usually their action takes place in some kind of warehouse. The director's fantasy is not far from reality. There are "monsters" in the warehouse, scarier than those invented in films. These are bacteria, mold, fungus, and add rodents, insects and unpleasant odors to them, you get an unpleasant picture.
Processing of warehouses from pests by SanMariDez is carried out according to a comprehensive plan. Only in our company, calling a manager to assess the scope of work, drawing up sanitation stages is free of charge, and a preferential rate is provided for new customers.
Why disinfection of premises is trusted by SanMariDez
SanMarides company in staffing includes specialists with sanitary and hygienic education. Experience and knowledge will help the manager to draw up a clear, effective and minimum safe disinfection plan:
- Make an initial assessment of the situation in the warehouse, perform a full audit of the sanitary situation.
- Draw up an individual plan of disinfection measures, taking into account the purpose of the premises.
- Conduct high-quality disinfection of the warehouse facility.
- Issue an act of disinfection, with a guarantee for the entire volume of work performed.
Methods for the destruction of rodents, mold, fungus, bad smell in the warehouse are designed taking into account the specifics of the premises. The use of modern methods guarantees the safety of the drugs used, the effectiveness of their impact on pests, and the safety of products at the facility. IN complex works we use cold and hot fog generators.
PRICES FOR DISINFECTION OF WAREHOUSE ROOMS
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1 time per month |
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From 0 to 100 sq m |
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From 100 to 200 sq m |
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From 200 to 300 sq m |
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From 300 to 400 sq m |
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From 400 to 500 sq m |
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From 500 to 600 sq m |
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From 600 to 700 sq m |
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From 700 to 800 sq m |
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From 800 to 900 sq m |
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From 900 to 1000 sq m |
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From 1000 to 1200 sq m |
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From 1200 to 1400 sq m |
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From 1400 to 1600 sq m |
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From 1600 to 1800 sq m |
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From 1800 to 2000 sq m |
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From 2200 to 2400 sq m |
Objects with an area of more than 2500 sq m - the price is negotiable
WAREHOUSE DERATIATION PRICES
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Area |
One-time processing |
1 time per quarter |
1 time per month |
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Up to 100 sq m |
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From 100 to 200 sq m |
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From 200 to 300 sq m |
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From 300 to 400 sq m |
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From 400 to 500 sq m |
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From 500 to 600 sq m |
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From 600 to 900 sq m |
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From 1000 to 1500 sq m |
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From 1600 to 2000 sq m |
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From 2100 to 2500 sq m |
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In food production, perfect cleanliness must be observed. Cleaning should be done regularly, and the choice of chemicals should be approached as seriously as possible. We propose to consider professional tools for disinfection of the food industry from the manufacturer "HIMITEKS". They are designed to provide protection against harmful bacteria and create perfect cleanliness for comfortable and safe work. Here you will find facilities for production and processing of meat and fish products. The preparations are suitable for cleaning confectionery and other workshops. We have also developed acid detergent compositions, which are characterized by increased efficiency with the correct ratio of substances in the solution. Product Benefits
Ordering cleaning products at CHIMITEKSDetergents and disinfectants for the food industry are regularly sold. We offer to make a complex order of preparations that will ensure complete cleanliness both in production and other premises. To do this, you just need to leave a request for a call back. You can also send your orders and questions by mail. We will advise you, help you choose funds for your tasks and save your budget! All types of insects and mites that damage grain stocks reproduce well at elevated temperatures and grain moisture, with poor ventilation and unsanitary conditions of the premises. The main condition for the protection of stocks of seed and food grains, flour, cereals is the implementation of a set of measures aimed at creating conditions that prevent the development of pests and adherence to the strictest sanitary regime. In early spring, before the onset of stable warm weather, it is necessary to clean the warehouse area, currents and sheds from debris. This will allow you to destroy the overwintered pests before they spread. All garbage and plant residues are destroyed - they are buried in the ground to a depth of at least 40 cm or burned. As the granaries are freed from seed, food grain and fodder, the entire premises, including beams, walls, floors, hatches and underground galleries, as well as all storage equipment and mechanisms, are swept and cleaned of grain product residues. Only after chemical processing you can start repairing the warehouse: plastering, sealing cracks, entrances to rodent burrows, asphalting, whitewashing, etc., otherwise the pests will remain in the sealed cracks and burrows where they can breed long time and will not be available for chemical treatment. 20-30 days before filling the grain of a new crop, all granaries are processed simultaneously. This will prevent the migration of pests from infected storage facilities to previously cleaned and disinfected ones. At the same time, current, containers and vehicles are cleared of old grain and plant residues. Wherein Special attention refers to the cleanliness of hatches, galleries, elevators of conveyors, trailers and other places where there may be herbal products infested with warehouse pests. Most often these are bread mites, invisible to the naked eye. At the same time, it is necessary to liquidate and carry out disinfection of places of reservations of warehouse pests both inside and near granaries. First of all, these are nests of sparrows, pigeons, rodent burrows, plant remains in the feeders of livestock buildings, old stacks of straw and hay. IN winter time in storages they fight against rodents - carriers of harmful ticks and insects. In warehouses and embankments of grain products they support low temperature, it is effective in stock pest control. At a temperature of 0°C, all folded pests die in 1.5...2 months, and at -15...17° - within a day. Food and feed grains can be cooled at any temperature and humidity. It is only necessary to remember that “cooling”, that is, underworking and shoveling, when the air temperature is higher than the grain mounds, should not be allowed. In this case, the grain sweats, humidity rises and it may self-heat. Seed grain can be frozen at a humidity not higher than 18% and at an air temperature not lower than -10°. Fighting measures carried out by wet, aerosol or gas treatments. Wet disinfection unloaded storage facilities carried out by spraying with aqueous solutions. The flow rate of the working fluid is 0.2... 0.4 l/mg for the premises and 0.6... 1.0 l/m1 for the storage area and underground. Processing is carried out with one of the following preparations: 80% - s. p. chlorophos (4 g / m2), 50% c.e. trichlormstaphos - 3 (0.5 ... 2 ml / m2), 50% c.e. metathnon (0.8... 1.2 ml/m2); 50% c.e. leibacid (0.6...1.0 ml/m2), 50% c.e. Actellik (0.5 ml/m2). Handling unloaded warehouses insecticides held 10 days before the reception of the grain of the new crop. For disinfection and preventive treatment of grain in the flow, a 50% c.e. is used. karbofos at the rate of;. 12 to 30 ml/t. Aerosol treatment sealed unloaded storages is carried out with "Gamma" checkers at the rate of 0.5...1.0 g/m3. The exposure is two days. gas treatment(fumigation) is a more time-consuming and expensive event that requires special equipment and protective equipment. Not every room can be fumigated according to sanitary standards and technical reasons. Therefore, usually only warehouses with lots of contaminated feed or food grains, flour, dried fruits and other products are fumigated. For fumigation of seeds, metal chloride (100 g/m3) is used, exposure time is 2...3 hours. For fumigation fodder and food grains, in addition to metallyl chloride, methyl bromide (30 ... 100 g / m3) can be used, with an exposure of 3 ... 4 hours. At pest control fodder or food legumes and oilseeds consume 98.5% tons of methyl bromide 30 ... 100 g / m3 and metallyl chloride 50 ... 70 g / m3 with the same exposures. Degassing, depending on the temperature and the height of the grain embankment, lasts up to 5 days. Grain products are checked for residual amounts of fumigants before eating. Deactivation- this is one of the types of disinfection, it is the removal of radioactive substances from the contaminated area, from the surface of buildings, structures, equipment, clothing, means personal protection, water, food. Degassing- removal of unwanted dissolved gases or trapped gas bubbles from instruments (eg vacuum plants and laboratory equipment) and substances. Disinfection- this is a set of measures aimed at the destruction of pathogens of infectious diseases and the destruction of toxins in environmental objects. For its implementation, chemicals are usually used, for example, formaldehyde or sodium hypochlorite. Disinfection reduces the number of microorganisms to an acceptable level, but may not completely eliminate them. It is one of the types of disinfection. There are preventive, current and final disinfection: Deratization- comprehensive measures for the extermination of rodents (rats, mice, voles, etc.). Food poisons (in the form of baits), traps, gaseous poisons, ultrasonic repellents are used. In some cases, for the extermination of rodents are used biological methods- cats, dogs. Demercurization- removal of mercury and its compounds by physicochemical or by mechanical means in order to prevent poisoning of people and animals. Metallic mercury is highly toxic and has high pressure vapors at room temperature, therefore, in case of accidental spillage (as well as in case of damage to mercury thermometers, lamps, pressure gauges and other devices containing mercury, it must be removed from the premises). Ticket 21. Monitoring- the process of systematically or continuously collecting information about the parameters of a complex object or activity in order to determine trends in parameter changes. Monitoring- the systematic collection and processing of information that can be used to improve the decision-making process, as well as, indirectly, to inform the public or directly as a feedback tool for the implementation of projects, program evaluation or policy development. It has one or more of three organizational functions:
The closest Russian equivalent of the word "monitoring" is tracking. The terms control, supervision, supervision, supervision, which are sometimes indicated as synonyms, still have a slightly different meaning.
Technical diagnostics- a field of knowledge that includes information about the methods and means for assessing the technical condition of machines, mechanisms, equipment, structures and other technical objects. Technical diagnostics is an integral part of maintenance. The main task of technical diagnostics is to reduce the cost of maintaining facilities, and to reduce losses from downtime as a result of failures. Diagnostics of technical objects includes following features:
There are direct and indirect diagnostic parameters. The former directly characterize the state of the object, while the latter are associated with direct parameters by functional dependence. Depending on the technical means and diagnostic parameters that are used when diagnosing, the following incomplete list of diagnostic methods can be compiled:
When conducting technical diagnostics, there are two main problems:
The higher the probability of a "false alarm", the lower the probability of missing a fault, and vice versa. The task of technical diagnostics is to find the "golden mean" between these two problems. Basic requirements in question 22. Safety measures when working on agricultural machines. Meaning safety precautions. Safety is a set of rules and techniques, the implementation of which prevents accidents and injuries to people servicing machines. For each group of machines, depending on their device and the operation performed, there are appropriate safety regulations. However, there are general rules and safety requirements, which must be strictly followed when working with any machines. |