Chemical disinfectants and antiseptics
Hand and surface hygiene in facilities where food is produced and prepared is one of the most important procedures for ensuring healthy food. The main prerequisite is the implementation of controlled washing and disinfection procedures with appropriate means. Disinfection in food facilities is most often performed using chemical agents - biocidal products. Biocides used to control biological hazards on living tissues or cells are called antiseptics. The term antiseptic refers to a chemical agent that is applied to the skin or mucous membranes in order to reduce the number of microorganisms on them.
Disinfectants also contain means to destroy microorganisms, but in higher concentrations and are used to treat surfaces, i.e. non-living environment. If disinfection is to be carried out successfully, care must be taken to use an agent of the appropriate antimicrobial spectrum, at the optimal temperature, in the optimal concentration and time of action on the material or surface to be disinfected.
The microbiological laboratory conducts the tests that are necessary for the registration of the product as a biocide with the competent authorities or confirmation in accordance with the biocidal characteristics highlighted by the manufacturer. In accordance with valid standards, we evaluate bactericidal, fungicidal or yeast effectiveness, we conduct tests of products for hygienic hand washing and hygienic hand rubbing. The methods refer to products used in areas related to food, industry, household and public institutions, while hygienic washing and rubbing of hands is also applied in areas where disinfection is medically indicated.
Laboratory testing takes into account conditions that may affect product performance in practical situations, including contact time, temperature, test microorganisms, and interfering substances. The test procedure is complex and includes good organization, preparation of test media, neutralizers, water for diluting the product and interfering substances in order to prepare a suspension of test microorganisms and a solution for testing the product. As a result, the concentration of microorganisms is determined, and the validation of the chosen method, experimental conditions, water and neutralizer is carried out. All prepared plates are incubated according to the set temperatures, read and calculated according to the formulas, and the results are expressed in logarithms.
Criteria are prescribed for each method, and based on this, it can be concluded whether the test product has met all the requirements of the standard and is considered suitable for use.
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Determination of microplastics in food using Raman microscopy
Over the past few decades, the level of awareness about environmental and marine pollution has been significantly raised. It became clear that due to human activity in the environment waste accumulates uncontrollably, a large part of which consists of synthetic polymers that are not biodegradable.
Permitted and prohibited colours in fresh eggs
The colour of the yolk gives consumers the impression that it is an egg from organic farming. Eggs with a yellow-orange hue are the most sought after, so egg producers enhance the colour of their products by feeding laying hens food containing different colours (natural or synthetic).