Sanitizantes clorados no setor alimentício: mini-revisão

Abstract

The practical utility, positive aspects and disadvantages are shown in this mini-review by means a practical formula to calculate the dosage of chlorine sanitizers (CS), which provides the amount of chlorine being used in the solution in gram (g) or milliliters (ml) and two figuras i) concentrations as calculated for chlorinated sites that handle or process food and ii) the advantages and disadvantages of the CS. The CS are widely used in the agribusiness sector widely used in the agribusiness sector worldwide, however, produce chloramine, toxic, carcinogenic to humans. Alternatives to the use of chlorine are needed such as ozone (O3), hydrogen peroxide (H2O2), peroxyacetic acid or peracetic (CH3CO3H), ultraviolet rays with a wavelength of 250 to 275nm by presenting germicidal activity. Studies are needed to reduce the cost of implementing these technologies in business.