ULV Fumigation Machine
Aerial disinfection for dairy and beverages industries
BR4 Fumigation Machine, MOC SS 304
There is always a need to reduce airborne micro-organisms in every processed food industry to improve food safety.
High Grade SS 304, 4 nozzles pneumatic operated fumigation machine.
Why Aerial disinfection?
Airborne count in food production areas can vary widely. A survey of 39 factories showed a range of mean airborne counts of 1500±10000 cfu/m3. Organism count ranges from 100 to 53,000/m3 in three meat-processing factories at different stages of production. Generally, an airborne count of a few hundred per m3 is found in high-care food production environments. However, the count must be continually reduced as manufacturers aim to improve hygiene further and extend the shelf-life of the food. Essentially, Aerial disinfection is the process of disinfecting the air for a period of time. It has been found that the air quality degraded after cleaning activity at the process hall due to water, detergent & soil aerosol generated during cleaning. Aerial disinfection of processed food, packaging rooms, and surfaces is necessary for critical contamination areas in industries, allowing potentially harmful (pathogenic) microorganism control in non-accessible areas.
"Fumigation or Fogging should be done after cleaning the area properly. The microorganism can hide under the dirt and affect aerial disinfection efficacy."
When to do Fumigation/fogging?
Fogging is a must for high-hygiene processing areas, particularly dairy cheese/paneer/curd/powder, raw salad and meat, sandwich, ready meals, cooked meats, and beverages. It is researched that more than 65% of food manufacturers conduct this method of disinfection in addition to normal cleaning and disinfection. We have resolved so many problems of Y&M (Yeast and mold) at various dairy and packaged drinking water companies. We recommend fogging of airspace with peracetic disinfectant (EKO POWER® PAA Sterizid Forte 15%), which is NSF-approved, FSSAI licensed, Halal Certified, and rinse-free disinfectant.
These microorganisms may be coming with air, people, aerosols created during cleaning, water drains, unmanaged AHU, or raw materials entering the processed areas. The need for fogging in food processing areas to ensure a reduction in airborne microorganisms. Microbiological sampling of the critical areas should be carried out in the factory as a part of the factory hygiene procedure to identify the need & frequency of fogging should. FACING Y&M or FUNGUS PROBLEM in your product? - you must start fogging all areas wherever your product is getting exposed to AIR- it is controlled air or not.