Keeping Your Food Manufacturing Equipment Safe From Germs in Flu Season
You may have survived the beginning of flu season, but suddenly you hear a couple coughs and some sniffles, and see people racing for tissues and frantically unwrapping cough drops; you panic as you realize your employees are showing signs of sickness. Is it possible to barricade your equipment against bacteria and virus infiltration? Sanitization product supplier, Bell Chem, suggests the following precautions to protect your food manufacturing equipment, as well surfaces that come into contact with food in manufacturing settings.
Viruses are nonliving microorganisms that can cling to surfaces or float through the air for an extended period of time as they search out a host cell. Bacteria are quite content in almost any warm, moist surface. While they are biologic and can survive outside a host, the warm, moist human body is a perfect location for them. Knowing how these microbes survive will help you clean and protect your office more strategically. First things first, deep clean all office surfaces using antimicrobial products provided by Bell Chem.
Products labeled “antimicrobial” modify the pH of the solid, liquid, or gas in which they are added. Many bacteria and viruses have a limited pH range, so any abrupt change in pH will eradicate huge percentages of those populations. Below are different types of antimicrobial products.
An antibacterial agent (a bacteriostat) disrupts bacterial growth and/or reproduction. However, because viruses are not alive, an antibacterial agent may not destroy viruses, which is why we recommend trying chlorine, alcohol, or peroxide.
Antiseptic agents are antimicrobial agents specific for the human body. Hand sanitizer is a widely used alcohol antiseptic that disinfects the hands, whereas benzalkonium chloride is an alcohol-free antiseptic alternative that destroys microbes when applied and after it dries. While alcohol often leaves hands feeling dry and chapped, benzalkonium chloride will not.
There’s no better time of year to remember to rinse, clean, rinse, and sanitize. Start by cleaning all dry things, such as emptying scrap bins, wiping down and covering electronic equipment, and sweeping. For the first rinse, wear protective gloves and hot water, then scrub with manual labor, and follow up with the second rinse. Research shows warm, wet, environments encourage bacterial growth, so make sure to dry and sanitize properly. By being proactive and using the appropriate chemicals, you can prevent flu and cold germs from infecting your food manufacturing equipment and contact surfaces.
Bell Chem is a sanitization product supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff handle all your needs by calling 407-339-BELL (2355) or send us an online message.