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Necessity of disinfecting water for crop irrigation

Orlikowski L. B., Treder W., Ptaszek M., Trzewik A., Kowalczyk W., Łazęcka U.

Infrastruktura i Ekologia Terenów Wiejskich

2017

nr IV/1

1387--1400

The purpose of that article was to show the significance of water as the source of plant pathogens, and need of it effective disinfection methods in modern agriculture and horticulture. The increase in the cost of agricultural water use for crop irrigation and the necessity of using the same water several times, as well as the changing climatic conditions, including prolonged shortage of atmospheric precipitation and often extreme temperatures during the summer, necessitate the selection of an effective, easy to apply and economical method of disinfecting recirculated water to eliminate or minimize the occurrence of the most serious plant pathogens inhabiting various water sources. Among them, microorganisms of the genera Phytophthora, Pythium and Fusarium, and the species Rhizoctonia solani, Verticillium dahliae and some pathogenic bacteria pose the most serious threat. Some of them can be found in rivers, streams, ponds and water reservoirs, others are soil-borne pathogens that cause root and stem base rot of many plant species. The available literature describes at least a dozen methods of water disinfection, among them slow filtration through sand or lava filters, chlorination and heating. The literature data indicates that the use of sand filters is the most effective, safe and cheapest method of water disinfection.

Organization of washing and disinfection during the production process in meat industry

Bilska A.

LogForum

2014

Vol. 10, no. 1

97--107

Background: Washing and disinfection in the food industry are major operations, affecting safety and stability of final products and therefore they are critical point of the production process. The proper organization of this part of the process ensures significantly the efficiency of the whole process. Methods: The paper presents the process of washing and disinfection as well as control methods to assess their efficiency in meat processing plants. Their properties and application of washing and washing and disinfecting agents were characterized. Requirements imposed on washing and disinfecting agents used in the food industry are reported. Conclusions: It is essential to have knowledge on problems related to organization and optimization of cleaning process in order to properly organize the whole production processes in meat industry.

Wstęp: Mycie i dezynfekcja w przemyśle spożywczym są jednymi z ważniejszych operacji, które mają wpływ na bezpieczeństwo i trwałość gotowych produktów, dlatego też stanowią punkty krytyczne procesu produkcji. Metody: W pracy przedstawiono proces mycia i dezynfekcji oraz metody kontroli oceny ich skuteczności działania w zakładach przemysłu mięsnego. Scharakteryzowano właściwości oraz zastosowanie środków myjących i myjąco - dezynfekujących. Podano wymagania stawiane środkom myjącym i dezynfekującym stosowanym w przemyśle spożywczym. Wnioski: Znajomość tych zagadnień jest istotna dla prawidłowej organizacji oraz optymalizacji całości procesu produkcyjnego w przemyśle mięsnym.