Anyone using Drysan Oxy for cleaning and disinfectant?

Hii all,

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!

Good question.  It is an oxidizer so it may affect the deli meat over time.  Do you have the means to conduct shelf-life testing to see the effects over the shelf-life of the deli meat?

I did a small test with our product in which I directly sprayed the cleaning agent on. Two of our product had some discolouration on the sprayed area and one of those also had some sensory changes (oxidised fat smell/taste). We will conduct some more tests with normal residu levels.

Hi Marloes, 

I do have some experience with Drysan Oxy but we are also in the testing phase. 

Do you use testing strips for residual testing?

Regards,

Hi M.C.

Yes I used Quantrofix peroxyde 25 for residu testing. 

I have still found residu >25mg/L from normal use (spraying and wiping down).
Our supplier states that this is to be expected and normal. But I am not sure as for the effect it will have on our products.

Have you found similar results?