EFFECT OF DISINFECTANTS ON OSMOPHILIC YEASTS DURING SUGAR MANUFACTURE AND PROCESSING

Disinfectants act primarily against pathogenic agents. In applications in the food industry, they should also be effective against organisms harmful to the product. Among the harmful organisms in sugar manufacturing and processing are osmophilic yeasts. It can be shown that osmophilic yeasts are killed by formaldehyde and peracetic acid, applied in the concentrations and for the duration indicated. High concentrations of sugar, such as occur when sugar residues are left in pipelines and vessels, fittings, machines, and on floors, contributing to a low water activity (a(w) value) of the surroundings, can reduce the effect of formaldehyde and peracetic acid on osmophilic yeasts by up to 45%.