Disinfectants based on hydrogen peroxide are becoming more and more familiar in the food processing industry. On this page you will find the most important characteristics of hydrogen peroxide as a disinfectant. A comparison is also made with disinfectants based on other active substances.
Disinfectants in the food processing industry are usually based on chlorine compounds, quaternary ammonium compounds (quats) or alcohol. Agents based on hydrogen peroxides have recently been developed into a reliable and user-friendly product.
Three generations of hydrogen peroxide
The first generation of hydrogen peroxides was not stable enough. The second generation of hydrogen peroxides, stabilized with silver (nitrate) or peracetic acid, often have drawbacks in the longer term. The latest generation of hydrogen peroxides have the future: hydrogen peroxide stabilized with natural components: effective, stable, no residues, no adverse effects on equipment and surfaces.
Disinfectants based on hydrogen peroxide have an oxidation principle. Simply put: the disinfectant burns the bacterium. In the case of other disinfection products (chlorine, quats), the cell nucleus of the bacterium is affected. This is another operating principle. Microorganisms can become resistant to this method. This is impossible for hydrogen peroxide. Nothing can withstand combustion.
In "normal" hydrogen peroxide, stability is a problem. Hydrogen peroxide has an autoredox reaction. This means that it can never stop reacting once the reaction has started. As a result, when using "normal" hydrogen peroxide, an enormous amount of peroxide is required to kill off all bacteria. This effect can be overcome by means of special stabilizing components. Freebac-Clearoxyl® is one of the most stable disinfectants based on hydrogen peroxide. The hydrogen peroxide is converted into microencapsulated oxygen, therefore Freebac is unique and no longer comparable to hydrogen peroxide.
Hydrogen peroxide has the chemical formula H2O2. After reaction, the molecule decomposes into H2O and O2 In this sense hydrogen peroxide has no residue. Water and oxygen are everywhere and are not harmful or dangerous. This is an important reason why hydrogen peroxide is often used in (drinking) water applications. But this property of hydrogen peroxide is also very useful in the food industry.