Jump to content

  • View Unreplied Topics
  • Quick Navigation
  1. International Food Safety and Quality Network
  2. → Food Safety Topics
  3. → Cleaning, Sanitation & Waste Management
  4. 893Online Users

Photo

What is the best Disinfectant for yeast and moulds?

Started by p.ramadoss, Feb 15 2014 02:22 PM
Share this

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic

Poll: Disinfectant for Yeast and Moulds (7 member(s) have cast votes)

What is the best Disinfectant for yeast and moulds

  1. Accelerated Hydrogen Peroxide (4 votes [57.14%] - View)

    Percentage of vote: 57.14%

  2. PerAcetic Acid+Hydrogen Peroxide (0 votes [0.00%])

    Percentage of vote: 0.00%

  3. Quaternary Ammonium Salts (2 votes [28.57%] - View)

    Percentage of vote: 28.57%

  4. Phenolic compounds-Alcohols (1 votes [14.29%] - View)

    Percentage of vote: 14.29%

Vote Guests cannot vote
Disinfectant yeast and molds food safety peroxide QUAT

p.ramadoss

    Grade - Active

  • IFSQN Associate
  • 24 posts
  • 1 thanks
0
Neutral

  • India
    India
  • Gender:Male
  • Location:Mumbai
  • Interests:QA

Posted 15 February 2014 - 02:22 PM

What is the best disinfectant for yeast and moulds and spores.

 

QUAT or Peroxide?


  • 0

naizil

    Grade - Active

  • IFSQN Associate
  • 14 posts
  • 1 thanks
1
Neutral

  • India
    India

Posted 17 February 2014 - 07:20 AM

What is the best disinfectant for yeast and moulds and spores.

 

QUAT or Peroxide?

Disinfectant Approved for Low Level Disinfection include: 
1. Alcohol  
2. Accelerated Hydrogen Peroxide 
3. Sodium Hypochlorite 
4. Quaternary Ammonium Compounds 
5. Phenolics 
 
The concentration and contact time for each product will differ.

  • 0

naizil

    Grade - Active

  • IFSQN Associate
  • 14 posts
  • 1 thanks
1
Neutral

  • India
    India

Posted 17 February 2014 - 07:21 AM

 

Disinfectant Approved for Low Level Disinfection include: 
1. Alcohol  
2. Accelerated Hydrogen Peroxide 
3. Sodium Hypochlorite 
4. Quaternary Ammonium Compounds 
5. Phenolics 
 
The concentration and contact time for each product will differ.

 

its advisable for low level infection only.


  • 0

Miss Tammy

    Grade - MIFSQN

  • IFSQN Member
  • 70 posts
  • 13 thanks
14
Good

  • United States
    United States
  • Gender:Female
  • Location:South Carolina
  • Interests:Interior decorating, swimming, reading anything, reality TV, keeping up with 3 Grandbabies under 2 years old!

Posted 06 March 2014 - 01:48 PM

We use Clorox concentrated bleach.  The correct dilution to kill mold spores is 1/2 cup per gallon of water.  This information came from the Clorox company.


  • 0

Slab

    Grade - SIFSQN

  • IFSQN Senior
  • 452 posts
  • 214 thanks
109
Excellent

  • United States
    United States
  • Gender:Male
  • Location:The Lonely High Steppe
  • Interests:Reading (history, science fiction), Photography, drawing,food safety, metrology, TQM, hoplology, etc.

Posted 06 March 2014 - 08:49 PM

Hi, p.ramadoss;

 

You may want to consider chlorine dioxide canisters for blowers/hvac.  Treat the surfaces and the source equally.  Spore from mold can be very invasive and difficult to kill from the most inconspicuous places of forming colonies (behind walls from leaking pipes, trapped moisture in cabinets, condensate on wall/ceiling tiles, overhead trim, etc.) and re-infest surfaces.   

 


 


  • 0

Food Safety News  

 

"Some people freak out when they see small vertebra in their pasta" ~ Chef John

Back to Cleaning, Sanitation & Waste Management

Share this


Also tagged with one or more of these keywords: Disinfectant, yeast and molds, food safety, peroxide, QUAT

1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users

  1. International Food Safety and Quality Network
  2. → Food Safety Topics
  3. → Cleaning, Sanitation & Waste Management