Traditional disinfection systems often include an intensive cleaning operation followed by fogging or spraying of liquid disinfectants that contains strong and harmful chemicals like chlorine, peroxides etc. However, many food producers still experience following drawbacks with their liquid disinfectants:

1. Low efficiency due to limited contact with hidden and inaccessible areas, such as inside machinery, ventilation shafts and elevated areas near roofs, which all are potential recontamination sources.

2. Liquid disinfectants leaves a chemical film that needs to be rinsed off with water. The rinsing water can in many cases be a source to further mould growth.

3. Limited effect on airborne microorganisms which are common in all kinds of food manufacturing.

4. Expensive handling and problematical health issues for the cleaning personal.

Above limitations with traditional disinfectants often lead to reduced shelf life and product quality, mainly due to bacteria and mould infections. In some cases, there can also be a risk of contamination of food pathogens like Listeria or Salmonella etc. FUMISPORE® is a dry smoke disinfectant, which is effective against both bacteria and mould/yeast. The smoke diffuses through natural and slow expanding kinetics which enables the active ingredient to come in contact with all surfaces in the room and thereby treating both surfaces and air.

By using FUMISPORE® on a regular basis, you can achieve:

• Reduction of airborne and hidden contamination sources in order to prevent recontamination on product and improving hygienic conditions.
• Disinfection of surfaces without any corrosion risk. FUMISPORE® is compatible with all food industry materials.
• Disinfection of surfaces in production and storage rooms without requiring subsequent rinsing.
• Reduced disinfecting handling costs; no labour costs.

Premises can be reused 4 hours after the treatment start. If no ventilation is accessible, the smoke will disappear after approximately 12 hours.