This brief reports about safety protocols in the food producing industry. Hygiene i.e. the
prevention of contamination and microbial infections is of greatest importance in the industry
as are disinfection techniques to prevent or to fight microbial contaminations and infections
and practical emerging concerns are centered around these fundamental concerns. The first part
focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses
disinfection techniques and their risks advantages and disadvantages. Current industry trends
such as the attempts to substitute chlorine in disinfection are critically reviewed. In all
this brief volume discusses decision procedures and strategies that are being applied to
prevent reduce and fight microbial spreading. In particular material that comes into contact
with the foods has to fulfill strict requirements. This aspect is explained in detail and how
little details can have great effects. The brief deals with the important question: is
disinfection more an ally or an enemy?
