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Disinfection is used to treat infected rooms and objects against microbiological sources of infection.
Sensitive areas are treated with suitable methods against microorganisms such as bacteria, viruses and fungi. Each type of treatment is adapted to the local conditions. Expert disinfection requires that the correct protective measures are observed. Experience and specialist knowledge, as well as the availability of the right active ingredients contribute significantly to success.
Disinfection increases hygienic safety. Dangers to the environment are thus eliminated. Disinfection leads to perfect hygienic conditions. The requirements of “good manufacturing practice” in the food environment can be met.
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