Campylobacter is one of the most common causes of bacterial infections in humans. It is frequently found in animal products – especially in poultry – and can cause severe gastrointestinal infections. In this blog, we take a closer look at why it is essential to eliminate Campylobacter in the food industry and how ECA water can be an effective solution in the fight against this dangerous bacterium.
What is Campylobacter?
Campylobacter is a group of bacteria, with Campylobacter jejuni being the most common cause of foodborne illnesses. The bacterium is naturally found in the intestines of birds and can easily be transmitted to humans through contaminated food and water. Infections typically present with diarrhea, abdominal pain, and fever – and in rare cases, they can lead to serious complications such as Guillain-Barré syndrome.
Why is it important to eliminate Campylobacter in the food industry?
Eliminating Campylobacter in the food industry is crucial for several reasons:
- Public health: Infections with Campylobacter can lead to serious illness and long-term health problems. By reducing the bacterium in food, we can protect public health.
- Economic impact: Outbreaks of foodborne illnesses can result in significant economic losses in the form of product recalls, treatment costs, and lost consumer confidence.
- Legislation and standards: Food producers are subject to strict hygiene requirements and food safety standards. Non-compliance can lead to sanctions and limited access to markets.
Disinfection in slaughterhouses
Effective disinfection is an important tool in the fight against Campylobacter. Traditional methods such as chlorine and ammonium compounds are often used, but they have disadvantages – including environmental impact and health risks for employees. Therefore, there is increasing interest in more sustainable and safe alternatives.
ECA water as an effective disinfection method
ECA (Electrochemically Activated) water is an innovative and effective solution for disinfection in the food industry. It is produced by electrolysis of a saline solution, creating a mixture of, among other things, hypochlorous acid and sodium hydroxide – both substances with strong antimicrobial properties.
Benefits of ECA water:
- Effectiveness: ECA water is effective against a wide range of microorganisms, including Campylobacter, and can significantly reduce bacterial load on surfaces and equipment.
- Safety: ECA water is non-toxic and poses minimal risk to workers compared to traditional chemical disinfectants.
- Environmental friendliness: ECA water breaks down quickly and leaves no harmful residues, making it an environmentally friendly solution.
Implementing ECA water in slaughterhouses
Implementing ECA water in slaughterhouses can occur in various ways:
- Surface disinfection: Used for cleaning workstations, conveyor belts, and other contact surfaces.
- Equipment disinfection: Reduces the risk of cross-contamination via machines and tools.
- Air disinfection: Can be aerosolized and thus help to purify the air in production areas.
Eliminating Campylobacter in the food industry is crucial for protecting public health, meeting legislative requirements, and maintaining economic stability in the industry. ECA water appears as an effective, safe, and environmentally friendly disinfection method that can play an important role in this endeavor. By integrating ECA water into disinfection routines, slaughterhouses can significantly reduce the occurrence of Campylobacter and thus contribute to safer food production.
Effective control of Campylobacter requires a combination of advanced technology and consistent implementation of best practices in food handling. ECA water offers an innovative solution that can help the industry achieve these goals and ensure the health and safety of consumers.
Frequently Asked Questions (FAQ):
1. What is Campylobacter, and how does it affect human health? Campylobacter is a group of bacteria that are often found in the intestines of birds and can cause foodborne illnesses in humans. Infection with Campylobacter can result in symptoms such as diarrhea, abdominal pain, fever, and in rare cases, serious complications such as Guillain-Barré syndrome.
2. Why is it important to eliminate Campylobacter in the food industry, especially in slaughterhouses? Eliminating Campylobacter is important to protect public health, as the bacterium can cause serious diseases. Additionally, outbreaks of foodborne illnesses can lead to economic losses and damage to companies' reputations. Strict food safety regulations must be adhered to in order to avoid sanctions and ensure market access.
3. What is ECA water, and how does it work as a disinfectant? ECA (Electrochemically Activated) water is a disinfection method produced by electrolysis of a saline solution, creating a mixture of hypochlorous acid and sodium hydroxide. These substances have strong antimicrobial properties and can effectively kill bacteria such as Campylobacter.
4. What are the benefits of using ECA water in the food industry? ECA water is effective against a wide range of microorganisms, is non-toxic, and safer for workers compared to traditional chemical disinfectants. It is also environmentally friendly, as it breaks down quickly without leaving harmful residues.
5. How can ECA water be implemented in slaughterhouses? ECA water can be used for surface disinfection of workstations and conveyor belts, cleaning slaughterhouse equipment to reduce cross-contamination, and in aerosol systems for air disinfection in production areas, further reducing the risk of bacterial spread.
