[Disinfection problems in food hygiene]

Based on the main tasks of hygienic support of balanced diet of the population, we consider different issues of disinfection contribution in:food safety, prevention of the emergence and dissemination of relevant infectious and noninfectious diseases, quality disruption of foodstuffs under various biological pathogens (bacteria, protozoa, helminthes, arthropods, rodents), which are the causative agents of human disease vectors or natural reservoirs of pathogens. The need to involve the disinfection competence in ensuring the safety and security of canned food, as well as the products long-term storage is stressed. Paper deals with factors, key for effectiveness of disinfection and, therefore, epidemiological and hygienic safety of the equipment and facilities, food industries and food service. We consider the need to take into account advantageous properties and shortcomings of some groups of disinfectants in terms both of microbicidal effectiveness and of their toxic safety, compatibility with the materials of processed objects, ease of use, etc. The focus is made on the need to select some disinfection technology in terms of the primary objective and current conditions taking the type and attributes of the relevant biological pathogens into account.