Microbe control in food processing and related industries

Abstract

Abstract A PROCESS FOR ELIMINATING OR SUBSTANTIALLY REDUCING THE PRESENCE OF BACTERIA IN SUBSTANTIALLY BACTERIA-FREE ZONES SERVED BY AT LEAST ONE CONVEYOR. THIS PROCESS COMPRISES APPLYING A LUBRICANT TO SUCH CONVEYOR WHICH CONSISTS ESSENTIALLY OF CONCENTRATE AND WATER IN A PROPORTION OF CONCENTRATE TO WATER OF ABOUT 1:50 TO 1:500 AND WHEREIN SAID CONCENTRATE CONSISTS ESSENTIALLY OF BY WEIGHT FROM ABOUT 20 TO 80 PERCENT WATER, ABOUT 0 TO 15 PERCENT SEQUESTERING AGENT, ABOUT 0 TO 30 PERCENT ANIONIC SURFACE ACTIVE AGENT, ABOUT 2 TO 40 PERCENT FATTY ACID SOAP, ABOUT 0 TO 40 PERCENT PROPYLENE GLYCOL, ABOUT 0 TO 15 PERCENT NINIONIC SURFACE ACTIVE AGENT, AND AT LEAST ABOUT 0.5 PERCENT COMPOUND SELECTED FROM THE GROUP CONSISTING OF BISPHENOLS, THIADIAZINE THIONE, DITHIOCARBAMATE, AND MIXTURES THEREOF.

Inventors

• 👤 Donald F Garvin
• 👤 Otto T Aepli

Bibliographic Details