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[LILDANNY50]

Hi all, 

 

We currently use QUATs as a disinfectant - but I am wondering if we are required to test the food product which comes into contact with in on the food contact surface? 

 

I know the legislation states it must be 0.1mg/kg max QUATs in a food, but I do wonder as we use it, is it a requirement to test the actual food? 

 

Or can we just test the chemical to prove it is within the limit? 

 

This is a dairy product if that makes a difference - Cheese.

 

Thank you. 

[GMO]

I know why you're still using quats, they're great against Listeria!

 

On product contact though, two things you could do.  You could validate, using a reasonable number of samples that you are not picking up a high level of quats in the food above the MRL.  This is not necessarily going to come back clear.  Cheese as a fatty food absorbs hydrophobic chemicals really well.  I remember getting a positive test on a couple of samples.

 

So another solution is to stop using quats.  Problem is quats are really good.  So there is a proposed third way.  Keep using quats on your floor and non quats on surfaces.  You can use biguanide based chemicals.  Not quite as good but it works.