A correct one cleaning and sanitizing the different compartments of the cellar determine a reduction in these microorganisms, with a consequent improvement in the organoleptic qualities of the finished product. The hygiene and safety of food products also and first of all involves the simplest and most basic practices, not to be taken for granted, of correct sanitization of rooms and tools intended to come into contact with food.
The cleaning methods can be summarized as follows: manual or mechanical removal of processing residues, which must be carried out systematically after each end of processing or, if necessary, also during the processing phase. This is a fundamental operation, as the residues first favor the adhesion and development of microorganisms on the surfaces and then protect them from the effect of disinfectants. Cleansing: has the purpose of eliminating dirt by detaching it from surfaces. In addition to the mechanical action given by brushes, there is the effect of detergents.
When using detergents, it is important to scrupulously follow the manufacturers' technical data sheets, which define the concentrations of use, temperature of the water for dilution and contact times. Disinfection: serves to eliminate or reduce the microbial load that can alter our product. This operation can be done with the aid of chemical sanitizers or with steam or ozone. The main risks deriving from poor cellar hygiene are linked to microbiological pollution, which can alter the organoleptic characteristics of the finished product. Rinsing All scaling and sanitization operations carried out with chemical compounds necessarily require a good rinse between one treatment and another. It is essential to control the rinse water by evaluating the pH, to ensure that there is no longer any trace of the product inside the system.
