Dairy equipment can be disinfected with a chlorine solution of what concentration?

A chlorine solution concentration of 200 mg/l is the recommended level for disinfecting dairy equipment. This concentration is effective in killing a wide range of pathogenic microorganisms, ensuring that the surfaces and utensils used in dairy processing are adequately sanitized. Maintaining this concentration not only helps in preventing spoilage and contamination of dairy products but also aligns with food safety standards.

Using a concentration lower than 200 mg/l, such as 20 mg/l or 2 mg/l, would likely not provide sufficient disinfecting power to effectively eliminate harmful bacteria and pathogens. While slightly higher concentrations, such as 220 mg/l, may seem effective, they could also pose risks such as being too harsh on equipment or leaving harmful residues. Therefore, 200 mg/l strikes a balance between effectiveness for disinfection and safety for the equipment and food products.