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 of protected space
Estimated figures based on installations we service
Why does simply rinsing with water
not solve the biofilm problem?
In food processing, microbiological hazards can persist on production surfaces, equipment and processing lines, in cold stores, packing areas and hard-to-reach parts of the infrastructure. Standard washing and manual disinfection often fail to cover the entire production environment and do not eliminate the sources of recurring contamination. EHT disinfection using ClO₂ technology and ULV fogging supports effective microbiological control of surfaces and high-risk areas.
Why is standard disinfection not always sufficient?
In production environments, microorganisms can develop:
- in biofilm,
- in process systems,
- in CIP areas,
- in structural crevices,
- and in spaces that are hard to reach with standard cleaning.
Surface disinfection often eliminates only the visible problem without removing the source of microbiological contamination.
EHT technology based on ClO₂ and ULV fogging makes it possible to effectively cover both surfaces and production spaces in the disinfection process, reducing the risk of recurring contamination.
Standard disinfection
It acts mainly locally and may not reach cold stores, structural elements, hard-to-reach spaces, packing areas or places beyond the reach of standard washing and manual application.
Disinfection
EHT
It uses ClO₂ technology and ULV fogging, enabling uniform disinfection of surfaces, equipment, processing lines and entire production spaces.
Every industry has different challenges. We tailor the solution
Production and processing lines
Production surfaces, conveyors, equipment and processing tables require continuous microbiological control to reduce the risk of process contamination.
Cold stores and storage areas
Cold stores and storage areas require a high standard of hygiene that supports product safety and reduces the risk of secondary contamination.
Packing and high-risk areas
Packing areas and contact surfaces require particularly close microbiological control to support food safety and consistent product quality.
Meat processing plants
Production surfaces, cutting lines, cold stores and high biological risk zones require effective disinfection tailored to the actual microbiological hazards.
Fish processing and seafood
Environments with high humidity and a heavy microbial load favour the growth of biofilm and secondary contamination of surfaces and spaces.
Hard-to-reach spaces
Structural elements, enclosed areas, equipment interiors and places beyond the reach of manual application require a technology that covers the entire production space.
Large production spaces
Extensive halls, cold stores and operational areas require even distribution of the disinfectant to cover the entire working environment effectively.
What do you gain with EHT technology?
Higher level of hygiene safety: EHT disinfection helps to maintain high hygiene standards on surfaces and equipment and in production spaces.
Reduced risk of process contamination: the process helps to reduce the risk of secondary contamination on processing lines and in cold stores, packing areas and warehouses.
Biofilm control on surfaces: disinfection helps to reduce surface biofilm, which can be a source of recurring microbiological contamination.
Supporting product shelf life: more consistent microbiological control helps to support the quality and shelf life of food products throughout subsequent production and storage stages.
Effective disinfection of large production spaces: ULV fogging enables uniform treatment of large spaces, cold stores, warehouses and high-risk areas.
Lower risk of secondary infection and quality losses: microbiological control of surfaces and spaces helps to reduce quality problems and the risk of product contamination.
Supporting control of microbiological hazards: the process helps to reduce hazards such as Listeria monocytogenes, Salmonella, E. coli, environmental bacteria and surface biofilm.
A process tailored to your plant: we match the technology, operating parameters and application method to the type of production, the level of risk and the way the facility operates.
Modern ULV and ClO₂ technology: combining ULV fogging with ClO₂ technology supports effective disinfection of surfaces, equipment and spaces in modern food processing.
What does the EHT microbiological control process involve?
Analysis of risk and the production environment
We assess the level of microbiological hazards, critical areas and locations at increased risk of biofilm formation.
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.
Carrying out disinfection
We carry out professional disinfection of surfaces and spaces using ClO₂ and ULV technology.
Verification of effectiveness and recommendations
We verify the effectiveness of the process and prepare recommendations to help maintain high standards of production hygiene.
Disinfection is a reaction.
Microbiological control is a strategy.
Corrective disinfection
Carried out in the event of:
- detection of contamination,
- quality problems,
- recurring microorganisms,
- the need to secure production quickly.
The aim of the process is to reduce the threat and restore safe production conditions.
Preventive disinfection
Regular measures supporting:
- stable microbiology of the production environment,
- reduced risk of contamination,
- product safety,
- operational continuity of the plant,
- maintaining high hygiene standards.
Modern disinfection is not just about reacting. It is about creating an environment in which microbiological threats have limited scope to develop.
CUSTOMERS
Trusted by
TESTIMONIALS
Customer testimonials
We are trusted by clients for whom hygiene, safety and process efficiency are of key importance.
ABOUT US
Over 15 years’ experience
in biosecurity
15+
years of experience in international markets.
completed implementations in industrial systems.
countries served
(Poland, Scandinavia, the Baltic States, Western Europe).
QUALIFICATIONS
Quality confirmed by tests and certificates
The effectiveness of our solutions is confirmed by research, approvals and certificates recognised in demanding industries.
Certificates:
OMRI Listed®
Organic Materials Review Institute
Hygiene Certificate
National Institute of Public Health (PZH)
– State Research Institute
ISO 9001:2015
The Certification Body of TÜV SÜD America Inc.
Tests carried out in accordance with the following standards:
STAY UP TO DATE
Knowledge base
FAQ
Frequently asked questions
Why is surface disinfection important in food processing?
Microbiological hazards can persist on production surfaces, equipment and processing lines, in cold stores, packing areas and hard-to-reach parts of the infrastructure.
Which areas of the plant can be disinfected?
The process can cover production lines, conveyors, equipment, processing tables, cold stores, storage areas, packing areas, contact surfaces and high-risk spaces.
Does EHT disinfection work in meat and fish processing plants?
Yes. EHT technology can support microbiological control of production surfaces, cutting lines, cold stores and high biological risk zones, including in high-humidity environments.
What are the typical hazards associated with food processing?
The most common are Listeria monocytogenes, Salmonella, E. coli, surface biofilm, environmental bacteria and secondary contamination of production.
What are the benefits of disinfection using ULV and ClO₂?
Combining ULV fogging with ClO₂ technology makes it possible to evenly disinfect large production areas, hard-to-reach places and surfaces requiring enhanced microbiological control.