Dry Hydrogen Peroxide (DHP®) technology is transforming food safety by providing continuous air and surface disinfection. Unlike traditional methods that require periodic cleaning, DHP works 24/7 to reduce airborne and surface contaminants, minimizing the risk of foodborne pathogens and recalls. Jigar Modi, Administration & FM Professional, Canada, shares how this innovative technology is enhancing hygiene in food processing environments
When considering food contamination, one often envisions direct contact with contaminated surfaces or improper handling. However, airborne pathogens and particulates also seriously threaten food safety.
Managing air filtration systems and humidity control can reduce the risk of microbial growth. Facilities need to adhere to standards to avoid contamination risks. Many companies now use advanced air quality monitoring systems that measure key factors like CO2 levels, particulate matter, and VOCs to ensure air quality stays within acceptable levels.
The innovative Dry Hydrogen Peroxide (DHP®) technology can play a pivotal role. To mitigate the risks associated with poor indoor air quality, it is crucial to implement technologies that can continuously control airborne contaminants. The continuous flow of DHP in the air and on surfaces, reduces the presence of harmful microorganisms that could lead to contamination and recalls.
Here’s how DHP improves indoor air quality in food processing facilities:
• Continuous Airborne Pathogen Reduction: It operates around the clock by continuously breaking down airborne pathogens like bacteria, viruses, and mould spores. By reducing the microbial load in the air, DHP helps prevent these contaminants from settling on food products or surfaces.
• Humidity Control: By reducing microbial presence in the air, DHP helps in managing the effects of humidity, which is a key factor in mould and bacteria growth. This is especially important in areas where moisture levels are difficult to control.
• Comprehensive Facility Coverage: The technology is designed to reach every corner of a facility, including hard-to-clean areas like HVAC systems and storage rooms. This ensures that even the most difficult-to-reach areas are protected from airborne contaminants.
• Minimizing Cross-Contamination: With continuous air purification, this technology helps minimize the risk of cross-contamination between different food products. This is particularly valuable in facilities handling multiple items.
By investing in good IAQ practices, food supply chain companies not only improve compliance with food safety standards but also enhance the overall health of their workforce and the safety and quality standards of their products.
