Cleaning and disinfection procedures in the dairy industry during COVID-19

Abstract

The pandemic caused by the coronavirus (SARS-CoV-2) spread to Serbia in March 2020, causing a large-scale outbreak of infection in humans and more than 200 human deaths in two months. Although data on the epidemiology, virology, clinical features, treatment and prevention of this severe respiratory syndrome (COVID-19) are still incomplete, it is certain that the main mode of transmission of the virus is from person to person, through respiratory droplets as the primary transmission route. To date, the World Health Organization has no evidence to suggest that the virus can be transmitted through food, but human infection due to direct contact with contaminated surfaces, tools, equipment and other objects cannot be excluded. The application of good hygiene and manufacturing practices is the most important control measure against this causative agent, primarily involving appropriate employee protection, continuous monitoring of movement and entry restrictions for people and means of transport, and proper targeted sanitation. The choice and use of disinfectants, mostly peroxide, ethanol and hypochlorite based compounds, ensure proper protection of people and an undisturbed production cycle in the food industry in general, and in the dairy industry in particular.