The use of cold fogging systems is one of the most widely used tools in the food industry because it is one of the most effective solutions shown in studies in order to maintain good microbiological quality.

Traditional methods, such as L+D (Cleaning and Disinfection of surfaces), have many shortcomings when it comes to disinfecting the facilities, which is why the use of foggers complements traditional cleaning systems, ensuring that the disinfectants reach the most inaccessible places, eliminating the vast majority of microorganisms, such as bacteria and fungi.

In which sectors is it recommended to use fogging processes?

The usefulness of this type of treatment in microbial control is of great importance in the food industry to avoid microbiological problems (bacteria, fungi, yeasts and other microorganisms). Therefore, in the following sectors of the food industry, fogging is recommended to avoid the following problems:

– Sectors such as meat and meat derivatives affected by microorganisms such as E. coli, Salmonella, Campylobacter and Listeria.

– If we focus on the dairy sector, it is worth mentioning that raw milk can contain potentially dangerous bacteria such as Salmonella, Listeria and E. coli, which can cause food poisoning. In cheese ripening chambers, problems of a fungal nature are common, caused by species of the genera Penicillium and Aspergillus, microorganisms also present in ham and sausage dryers.

– In the case of the beverage, juice and juice sector, in addition to the problems generated by pathogenic bacteria, there are other microorganisms such as yeasts that produce undesirable fermentations, causing degradation of organoleptic characteristics. This sector can also be affected by fungi such as Aspergillus, producers of mycotoxins (toxic metabolites with negative implications for health).

– Finally, in the sector of processed dishes and sauces, apart from the bacteria responsible for the most common food poisoning (Salmonella, Listeria and E. coli), there are a series of microorganisms that cause alteration phenomena such as lactic acid bacteria, fungi and yeasts.

How do mist treatments work in the facility?

The operation of the misting systems is quite simple. First, with the Lacticlean plus product, a 10 liter solution is made in a proportion of 10% Lacticlean and 90% water. The amount of volume treated with this solution is 2000 cubic meters.

Below is a table of examples of application in installations of different sizes so that you can easily calculate the one that best suits your situation.

The operation of the misting systems is quite simple. First, with the Lacticlean plus product, a 10 liter solution is made in a proportion of 10% Lacticlean and 90% water. The amount of volume treated with this solution is 2000 cubic meters.

Below is a table of examples of application in installations of different sizes so that you can easily calculate the one that best suits your situation

Installation volume Amount of product Amount of water Total dilution of product + water
100 cubic meters 50 mL 450 mL 500 mL
200 cubic meters 100 mL 900 mL 1000 mL
500 cubic meters 250 mL 2250 mL 2500 mL
1000 cubic meters 500 mL 4500 mL 5000 mL
1500 cubic meters 750 mL 6750 mL 7500 mL
2000 cubic meters 1000 mL 9000 mL 10000 mL

For a room of 1000 cubic meters with a pressure of 7 or 8 bars, it is recommended to nebulize with Lacticplus for a period of 20-30 minutes. If, on the other hand, the pressure is 5 or 6 bars, the nebulization time should be somewhat longer. It is important to take into account that during the fogging process the ventilation systems are switched off.

Depending on the surface, it is recommended that the fogging process be carried out during the following periods of time.

1000 cubic meters 20/30 minutes
2000 cubic meters 40/50 minutes
3000 cubic meters 1 Hour/ 1 hora 10 minutos
4000 cubic meters 1 Hour 20 minutes/ 1 hour 30 minutes

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