agribusiness

Cargo Container Disinfection

Containers can carry the most varied types of goods. We sanitize those that are used to store fresh or perishable food products, it is of paramount importance to ensure that the container is microbiologically sanitized, avoiding cross-contamination between the different loads already stored or transported previously.
Attuale Brasil has equipment capable of spraying high-power disinfection solutions in containers (20′ and 40′) in a few minutes, without wetting the space and with the possibility of practically immediate occupation.

disinfection of

greenhouses

Greenhouse growers are often concerned about the costs of pathogen management.

Proper sanitation in greenhouses is a key component in reducing these costs and improving quality.

Disinfection in Cold Chambers

Sanitization in cold rooms is important to prevent the formation of bacteria, fungi, mold or mildew.

Also avoiding stock contamination and preventing losses.

Disinfection in Refrigerators

Brazil's position as a world leader as a meat supplier increases companies' responsibility for food safety. This fact is evidently associated with cleaning and disinfection at all stages of the production process.

Good hygiene of equipment, utensils and environments is essential for quality assurance, as these materials come into direct contact with the food, and industries must be very aware in the choice and use of cleaning and disinfection products, choosing to use approved and authorized by the bodies of the Ministries of Agriculture and/or Health.

Disinfection in Farms, Poultry and Pigs

Pathogenic microorganisms are present and can be introduced into poultry, swine and hatcheries in various ways and, for this reason, sanitation processes are essential to contain or eliminate the spread of diseases.

Disinfection in Egg Treatment

Both commercial eggs and fertile eggs contain contaminants in the external area of the shell and these will influence the shelf life at points of sale or hatching in hatcheries.

Among the most common contaminants are bacteria and fungi and also some viruses. Once inside the eggs, these microorganisms will cause rot and, in the case of fertile eggs, reduce hatching.

Disinfection in Milk and Dairy Production

Milk and its derivatives are important substrates for the growth of microorganisms due to their nutritional elements and deserve special attention and treatment to guarantee their quality and safety through the correct hygiene of all equipment, utensils and environments.

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