We are looking into adding an extra cleaning step in between product batches. We were recommended drysan oxy which is a cleaning and desinfectant based on H202. It is sprayed on, left for 5 minutes and than wiped down.
I started doing some tests. It seems to work great to reduce microbial count of surfaces. Even a half-assed cleaning reduced it quite a bit (which is nice, because we all know that it's hard for production personall to take the full 5 minutes exposure time).
However I still seem to find a lot of peroxide residue (>25mg/kg). Should I be worried about it affecting our products (deli meat) or is this no big deal? Our supplier states that it should be fine, but I rather not take his word for it.
Thanks for your advice!