Fields of application
Bakers's shop
The main source of danger in the production of bred or related products is the presence of mould spores in the beginning of
production. Direct disinfection of production facilities in connection with air disinfection lowers the rate of germs
considerable. Radiation of packaging materials reduces perishableness of foodstuff.
Butcher's shop
It is very difficult to keep meat free from bacteria's and germs in all steps of the supply chain. This follows from the high
concentration of proteins which ensures ideal conditions for the development of cultures of microorganism. Air disinfection in
connection with disinfection of object surfaces has to be applied. Radiation of packaging materials reduces perishableness of
foodstuff.
Dairies
UV sources are used to protect the original cultures from infection through »wild« organism in the air. Hence
indirect air-disinfection has to be applied primarily. Container should be freed from germs before filling with products or
intermediate products. Radiation of packaging materials reduces perishableness of foodstuff.
Breweries
In this context we have to focus not on pathogen germs but on the removing of moulds and yeast. Because of the lower
sensibility of these pests, especially in the stadium of spore, a higher UV radiation performance has to be used.