Microbiological contamination in milk and dairy products such as cheese, yogurt or ice cream can have devastating consequences for consumers.

Aggressive washdown routines using caustic detergents and high-pressure rinsing are the methods of choice for risk control in production environments in dairies and milk-processing plants worldwide. The processes are very similar, regardless of conditions in the individual operations: rinsing the system, removing dirt, rinsing again; then disinfection to reduce microbiological contamination to a permissible level and rinsing again, provided the disinfectant does not have to remain on the system surfaces.