Surface disinfection in the food processing industry
We support food safety at every stage of production
We remove microbiological hazards from work surfaces, production areas and hard-to-reach places, thereby reducing the risk of contamination.
Disinfected area counter
m2 secure areas
Estimated figures based on supported installations
Why does simply rinsing with water
not solve the biofilm problem?
In food processing, microbiological hazards can persist on production surfaces, equipment, processing lines, cold stores, packaging zones, and hard-to-reach infrastructure spaces. Standard manual washing and disinfection often do not cover the entire production environment and do not eliminate the sources of recurring contamination. EHT disinfection using ClO₂ technology and ULV fogging supports effective control of surface and high-risk area microbiology.
Why is standard disinfection not always sufficient?
In production environments, microorganisms can develop:
- in biofilm,
- technological systems,
- CIP area,
- in structural gaps,
- and in hard-to-reach areas for standard cleaning.
Surface disinfection often eliminates only the visible problem, without removing the source of microbiological contamination.
The EHT technology, based on ClO₂ and ULV fogging, effectively covers both surfaces and production spaces in the disinfection process, reducing the risk of recontamination.
Standard disinfection
It mainly works punctually and may not cover cold rooms, structural elements, hard-to-reach spaces, packing zones, and areas outside the reach of standard washing and manual application.
Disinfection
EHT
It utilises ClO₂ technology and ULV fogging, enabling uniform disinfection of surfaces, equipment, technological lines, and entire production spaces.
Every industry faces different challenges. We tailor our solutions accordingly.
Production and technological lines
Production surfaces, conveyors, equipment and processing tables require constant microbiological monitoring to limit the risk of process contamination.
Cold stores and storage areas
Cold stores and warehouses require a high standard of hygiene, which helps to ensure product safety and minimise the risk of secondary contamination.
Packaging and high-risk areas
Packaging areas and contact surfaces require special microbiological monitoring to ensure food safety and product quality consistency.
Meat processing plants
Production areas, cutting lines, cold stores, and high-biosecurity zones require effective disinfection tailored to actual microbiological risks.
Fish processing and seafood
Environments with high humidity and a high microbial load are conducive to the growth of biofilm and secondary contamination of surfaces and spaces.
Difficult-to-access spaces
Structural elements, enclosed areas, equipment interiors, and locations beyond manual application reach require technology that covers the entire production space.
Large production volumes
Spacious halls, cold stores and operational areas require the disinfectant to be distributed evenly in order to effectively cover the entire working environment.
What are the benefits of EHT technology?
A higher standard of hygiene and safety: EHT disinfection supports the maintenance of a high standard of hygiene on surfaces, equipment, and in production areas.
Minimising the risk of process contamination: The process helps to reduce the risk of secondary contamination on production lines, in cold stores, packing areas and warehouses.
Biofilm control on surfaces Disinfection helps to limit surface biofilm, which can be a source of recurrent microbiological contamination.
Support for product sustainability: More reliable microbiological control helps to ensure the quality and shelf life of food products throughout the subsequent stages of production and storage.
Effective disinfection of large production spaces: ULV fogging enables uniform coverage of large volumes, cold rooms, warehouses, and high-risk areas.
Reduced risk of secondary infections and quality losses Monitoring the microbiology of surfaces and environments helps to minimise quality issues and the risk of product contamination.
Support for the control of microbiological hazards: The process helps to reduce the presence of threats such as Listeria monocytogenes, Salmonella, E. coli, environmental bacteria, and surface biofilm.
Process tailored to the plant: We select the technology, operating parameters, and application method according to the type of production, risk level, and the facility's work organisation.
Modern ULV and ClO₂ technology The combination of ULV fogging and ClO₂ technology supports the effective disinfection of surfaces, equipment and spaces in modern food processing.
What does the EHT microbiological testing process involve?
Risk and production environment analysis
We assess the level of microbiological hazards, critical areas and places with increased risk of biofilm development.
Selection of technology and process parameters
We design a disinfection process tailored to the type of installation, the nature of production, and the operational requirements of the plant.
Disinfection process implementation
We carry out professional disinfection of surfaces and spaces using ClO₂ and ULV technology.
Effectiveness check and recommendations
We are verifying the effectiveness of the process and preparing recommendations to support the maintenance of high production hygiene standards.
Disinfection is a reaction.
Microbiological control is a strategy.
Disinfection as an emergency measure
Implemented in case of:
- detection of contamination,
- quality problems,
- recurrence of micro-organisms,
- the need for rapid production safeguarding.
The aim of the process is to mitigate the threat and restore safe production conditions.
Preventative disinfection
Regular support activities:
- stable microbiology of the production environment,
- risk of contamination limitation,
- product safety,
- plant's operational continuity,
- maintaining high hygiene standards.
Modern disinfection is not just about reacting. It's about building an environment where microbiological threats have limited opportunities to develop.
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We have earned the trust of customers for whom hygiene, safety and process efficiency are of paramount importance.
ABOUT US
Over 15 years’ experience
in biosafety
15+
experience in international markets.
implementations carried out in industrial systems.
countries served
(Poland, Scandinavia, the Baltic States, Western Europe).
QUALIFICATIONS
Quality confirmed by tests and certificates
Skuteczność naszych rozwiązań potwierdzają badania, atesty i certyfikaty uznawane w wymagających branżach.
Certificates
OMRI Listed®
Organic Materials Review Institute
Health Certificate
National Institute of Public Health (PZH)
– State Research Institute
ISO 9001:2015
The Certification Body of TÜV SÜD America Inc.
Tests carried out according to standards:
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Knowledge base
FAQ
You most often ask
Why is surface disinfection important in food processing?
Microbiological hazards can persist on production surfaces, equipment, processing lines, cold stores, packaging zones, and in hard-to-reach areas of the infrastructure.
What areas of the plant can be covered by disinfection?
The process may include production lines, conveyors, equipment, processing tables, cold rooms, storage areas, packing zones, contact surfaces and high-risk areas.
Does EHT disinfection work in meat and fish processing plants?
Yes. EHT technology can support the control of microbiology on production surfaces, cutting lines, cold stores, and high-risk biological zones, including in environments with high humidity.
What are the typical hazards associated with food processing?
Most commonly, these are Listeria monocytogenes, Salmonella, E. coli, surface biofilm, environmental bacteria, and secondary production contamination.
What are the benefits of disinfection using ULV and ClO₂?
The combination of ULV fogging and ClO₂ technology allows for even disinfection of large production areas, hard-to-reach places, and surfaces requiring enhanced microbiological control.