title: [Requirements for the effectiveness of disinfectants for the food-processing industry].
abstract: An effective disinfection depends on the tested efficiency of commercial products. The recommendations given by producers must be justified by facts. As no official registration procedure exists in Germany, the results obtained by voluntary testing institutions of scientific or branch-specialized associations have to be considered. A remarkable progress could be achieved in that field in the last years. Established were precisely prescribed test methods for disinfectants for (1) hospitals, kitchen areas included, by the DGHM (Deutsche Gesellschaft für Hygiene und Mikrobiologie); (2) processing areas for food of animal origin, kitchen areas also included, by the DVG (Deutsche Veterinärmedizinische Gesellschaft); (3) the beverage, especially the brewing industry by the MEBAK (Mitteleuropäische Brautechnische Analysen-Kommission); and (4) milk producing establishments by the DLG (Deutsche Landwirtschaftsgesellschaft). Each test method requires a different volume of procedures. This paper demonstrates by comparing the test factors which results may be achieved. Also taken into consideration were the methods prescribed by AFNOR (French Standardizing Organization) and by a Commission of the European Council. A disinfectant to be applied in the food industry should meet the following requirements: it should be (a) effective under application periods shorter than usually recommended for hospital areas or animal husbandry; (b) tested on less and heavier protein-loaded areas; (c) tested also under low-temperature conditions; (d) classified by groups of food products, in order to minimize the amount of substance applied to avoid unnecessary residues. The most comprehensive results may be obtained by the methods of the DGHM, DVG and MEBAK. The most specific data are provided in the DVG-list, the DGHM-list offers a somewhat reduced amount of specifics and the DLG-list is limited only to that informations which serve as basis for a quality seal. More coordination between the different testing and evaluation procedures would be appropriate in order to allow a comparison of the same products judged for different areas of application. An official test proceeding seems not necessary in Germany as enough reliable data are available from the above indicated institutions.
authors.affiliation: Institut für Fleischhygiene, Freien Universität Berlin.
authors.forename: G
authors.initials: G
authors.lastname: Reuter
mesh_terms: D000818:Animals; D004202:Disinfectants / Q000592:standards*; D005525:Food-Processing Industry; D005860:Germany, West
chemical_list: D004202:Disinfectants
vernacular_title: Anforderungen an die Wirksamkeit von Desinfektionsmitteln für den lebensmittelverarbeitenden Bereich.