Disinfection

The reduction, by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment, to a level that does not compromise food safety or suitability.

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References
Field Value
Authors Codex Alimentarius Commission
PublicationTitle General Principles of Food Hygiene CAC/RCP 1-1969
PublicationType Guidelines/ Manual
PublicationYear 2003
Publisher Codex Alimentarius Commission
Website https://bit.ly/2nnygVy
ZoteroURL null
Glossary Term Classification
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Category Epidemiology
ModifiedDefinition false
Sector Food Safety
Additional Info
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Provided by: EJP ORION project
system:type GlossaryTerm
Management Info
Field Value
Author taras_guenther
Last Updated 29 April 2020, 02:07 (CEST)
Created 3 September 2019, 13:07 (CEST)