According to the current analysis
of Reports and Data, the global Food
and Beverage Disinfection market was valued at USD 149.1 Million
in 2018 and is expected to reach USD 206.4 Million by the year 2026, at a CAGR
of 4.1%. Disinfection is performed to reduce or eliminate the presence of
microorganisms from the surface or processing equipment surface. A surface is
said to be chemically clean if it is free from microscopic residues of soil and
disinfectant chemicals which is responsible for contaminating food products.
Iodine, biguanide, quaternary ammonium compounds, peracetic acid, and sodium
hypochlorite are commonly used compounds in the industry. Various technologies
like ozonation, UV irradiation, etc. are used in the purification of water and
other beverages. UV water disinfection systems are environmentally friendly,
effective, economical, fast, and easy to manage. With respect to food and
operative safety, cleaning and disinfection (sanitation) ranges from the
cosmetic, through good housekeeping and the prevention of slips and trips, to
maintaining the quality control of subsequent product batches and to the
absolute practical measures for controlling the cross-contamination of
allergens and pathogenic microorganisms.
Growing incidences of foodborne
diseases caused by bacteria, viruses, fungi, parasites, chemicals, and
radioactive substances is increasing the burden on the healthcare service
providers. According to the WHO, 1 in 10 people fall ill after consuming
contaminated food, and 420,000 die every year, resulting in a loss of 33
million healthy life per year. Items containing bacteria, viruses, and other
contaminants cause more than 200 diseases, ranging from diarrhea to cancers.
Rising demand for minimally
processed items and difficulty in maintaining process control is a major
restraining factor to industry. In developed countries, there is increased
demand for organic food, and shifts in food habits are causing reduced
consumption of prepared food which in turn back force the F&B disinfectant
market.
Further key findings from
the report suggest
- In seafood Industry, ozonation is one of the popular
technology used. Trihalomethanes or dioxins are harmful by-products
produced when chlorine reacts with organic matter found in water. Use of
ozone technology eliminates the possible formation of toxic residues.
Ozone treatment is not exclusive; it can be combined with the use of
hydrogen peroxide or ultraviolet radiation.
- Chlorine Dioxide is a compound used as a sanitizer to
be effective against bacteria, fungi and viruses. Chlorine dioxide can
also acts as an oxidizer that reacts with the proteins and fatty acids
within the cell membrane, resulting in loss of permeability control and
disruption of protein synthesis.
- Detergents are used to remove soil from a surface.
The soil is a mixture of organic waste and bacteria that is attached to
the surface of the processing equipment, floors or walls. The action of
the detergent solution is to suspend this soil and bacteria mixture away
from the surface and allow for it to be rinsed off to the drain.
- Disinfecting chemicals or sanitizers are registered
as pesticides in U.S Environmental Protection Agency (EPA). The
Disinfectants can kill a higher number of microorganisms as compared to
sanitizers.
To identify the key trends in
the industry, click on the link below:
- Health Canada has approved the sale of disinfectants
for premises which contain chlorine compounds (e.g., bleach), peroxide and
peroxyacid mixtures, carboxylic acids, quaternary ammonium compounds, acid
anionic, and iodine compounds for use on food-contact surfaces.
- Growing concern over the development of resistance to
certain therapeutic drugs has led to questions over microorganisms
developing resistance to sanitizers. This may create a concern among the
society about the application of sanitizers.
- The global F&B Disinfection industry is highly fragmented with major players like Evonik, Neogen Corporation, Solvay, Stepan Company, FINK TEC GmbH, Entaco, CCL Pentasol, and Xylem among others.
