Hygiene Products

Surfaces in contact with food during production are one of the main sources of microbiological contamination. In order to guarantee the production of quality products it is essential to carry out hygiene controls on surfaces and environments.

There are several methods for performing these checks, including laminocultures, sample collection sponges, pathogen monitoring and hygiene assesments through protein or ATP detection.

Cleaning and disinfecting products:

• • Surface disinfectant wipes, designed to clean and disinfect surfaces in contact with food. Effective against bacteria, fungi, yeasts and viruses.
  • Contact plates for identification of microbial contamination.
  • Pre-moistened swabs, to improve the absorption of samples, especially on dry surfaces, and assess the microbial presence on surfaces, fomites and equipment.
  • Detects the presence of protein residues on surfaces. These residues that remain on a surface after inadequate cleaning provide bacteria with nutrients and consequently lead to product contamination.
  • Surface hygiene tests with adenosine triphosphate (ATP). They provide an objective indication of cleanliness within 30 seconds. Samples can be taken from hard-to-reach places that are often difficult to clean.