Disinfection

Disinfection is a set of various measures taken in order to destroy or prevent the growth and reproduction of most microorganisms in rooms, on supplies, utensils and surfaces to a level which is considered safe for human health.

Disinfection as a preventive procedure is especially important in food service industry, health and education institutions and other activities where it represents a first step in the prevention of the occurrence and spread of infectious diseases due to microbial contamination of supplies, utensils and surfaces.

In the fight against coronavirus since the beginning of the epidemic, we have been carrying out disinfections with methods, devices and disinfectants with active substances recommended by the European Center for Disease Prevention and Control of the COVID-19 infection, issued by the Croatian Institute of Public Health.

When is professional disinfection necessary?

Always before the first usage of surface, space or equipment

Before the re-opening of the facility which has long been closed (disinfecting surfaces, space, equipment, ventilation and cooling systems)

When there is a lack of hygiene in the facilities under sanitary supervision

When there is suspicion of food poisoning

After determining a higher level of microbiological contamination

Regularly, at least 4 times a year in means of transport for food transport (catering, etc.)

Regularly, at least 2 times a year in means of mass passenger transport.

We perform disinfection measures obeying the prescribed application techniques and means of proven effectiveness that do not pose a risk to human health and do not cause pollution of non-target areas.