Risks associated with biocides in the dairy and other food industries
ESR (lead: Peter Cressey) | Cawthron Institute (lead: Tim Harwood)
Biocides are an integral component in maintaining Good Hygienic Practice (GHP) in the dairy and other food and beverage industries. While the use of these substances is usually at times when the food product is not present in the processing environment, residues may ‘carryover’ and enter the food chain. The inadvertent presence of such residues can result in unintended responses from food safety regulators. The project aims to provide a comprehensive assessment of current issues related to biocide use in the food industry, with particular reference to the dairy industry. The project will also consider the consequence for process and product hygiene of these substances not being used.