Читать книгу Clinical Guide to Fish Medicine - Группа авторов - Страница 164

Safe food‐handling procedures should be implemented for animal diets. These include washing hands before putting on gloves to handle food; washing gloves, knives, cutting boards, and other utensils between food types to prevent cross‐contamination; and using properly cleaned and sanitized utensils and food containers (Henry et al. 2010). Cleaning (removal of visible food and debris) and sanitizing (reducing the number of micro‐organisms on cleaned surfaces to safe levels) are separate, sequential processes. Cleaning can be done with soap and warm water. The recommended method for sanitization is a high‐heat dishwasher (>71°C (160°F)). Chemical sanitization is an acceptable alternative and can include one of the following methods (Henry et al. 2010):

 100 mg/L chlorine for >20 seconds.

 25 mg/L iodine solution for >60 seconds.

 200 mg/L quaternary ammonium compound for >60 seconds.

 0.5% Virkon‐Aquatic® for 10 minutes.

After the sanitizing step, dishes should be rinsed. Chlorine may be deactivated using sodium thiosulfate. Dishes should be allowed to air‐dry and not towel‐dried.