I use Ballistol in gastronomy. Because the seals are unfortunately quite quickly become moldy in the cooling devices, I use Ballistol for mold removal and for desinfiszieren. Before that I used for chlorine. This has the disadvantage that I first had to wear gloves, cover the food and then had to neutralize the chlorine again. With Ballistol I will spare both wear my gloves, covering the packaged food anyway and also neutralize. For me there is always a bottle and a paper towel handy.
