Sanitary treatment of meat processing equipment in the lab and factory settings requires the "San-active" activity of cleaning and disinfection.

Abstract

Research findings on the novel detergent agent "San-active" for meat processing businesses are presented in the article. At a concentration of 2.5% and
higher, "San-active" has an extremely alkaline pH of 13.11 units, while at a concentration of 0.3% to 2.0%, it is moderately alkaline (the concentration of
hydrogen ions is 11.44-12.7). The surface tension of "San-active" detergent ranges from 34.97 to 28.24 mN/m at concentrations between 0.3% and
2.5%. Concentrations of "San-active" means solutions have a dramatic effect on the absorbability of technological equipment components. Medium
solution temperature (19.0 1.0) causes a drop in the angle of wetting from 69.8 degrees at a concentration of 0.3% to 50.5 degrees at a concentration
of 2.5% (a 1.4-fold reduction). Conditions pathogenic bacteria, spore-forming microorganisms, and fungus in test cultures were found to be killed by
"San-active" at a concentration of 0.5%. After 10 minutes of exposure, biofilms of S. aureus and E. faecalis are killed by the "San-active" agent at a 0.5%
concentration. The "San-active" must work at a concentration of at least 0.5% for at least 30 minutes in order to kill E. coli and P. aeruginosa cells in a
biofilm. The chemical has a washing impact on the rating of "good" at 0.5% concentration and on the rating of "excellent" at 1.0% and above the
concentration. The corrosion activity of "San-active" on stainless steel is negligible at concentrations between 1.0 and 2.0%. For a 99.9-100% effective
sanitizing treatment of equipment surfaces in the intestinal workshop, use "San- active" detergent at a concentration of the working solution of 1.0-
2.0% and a temperature of 60 5 °C for 20 minutes.