food sanitation

steps of food sanitation

1. cleaning, 2. sanitation

sterilant

destroys ALL m/o

Disinfectant

destroy vegetative cells on inanimate surfaces - can add perfume, used in hospitals

sanitizer

reduces microbial population to safe level, ONLY bacteria

no-rinse food contact surface sanitizer

reduce S aureus and E coli by 99.999% or 5 logs in 30 seconds at 25C

non-food contact surface sanitizer

reduce by 99.9% or 3 logs in 5 min at 25C, S aureus, K pneumonia, E aerogenes

sanitizing methods

thermal, radiation, chemical

ideal sanitizer qualities

uniform and broad spectrum, environmental resistance, nontoxic, inexpensive, stable in concentrate

chlorine

ghlorine gas, dissolves in H2O, salt content

chlorine principle

compromise membrane, bind to water and penetrate, lower pH, disrupt protein synthesis, damage DNA

max conc of chlorine

200 ppm

advantages of chlorine

widely used, cheap, bleaching action, quick

dissadvantages of chlorine

irritant, corrosive, unstable, can form toxic CL2

chlorine dioxide

gas soluble in water, very strong oxidizer, tolerant to organic matter, broad ph range, safety risks

iodophors

iodine + surfactant + acid

iodine max conc

25 ppm

iodophor advantage

broad, less irritating, stable, pH range of 2-8

disadvantage of iodophors

stains, corrosive at high temps, more expensive, poor against bacteriophages and spores

quats

ammonium compounds with 4 organic groups linked to nitrogen atom

quat advantages

mold and yeast, odorless, colorless, non corrosive, residual antimicrobial film

quat disadvantavge

less effective against G-, incompatible with anionic wetting agents, low hard water tolerance

acid anionic sanitizers

anionic surfactants with acid that have double action of sanitizing and acid rinse

acid anionic advantage

stable, non-staining, odorless, safe

acid anionic disadvantage

low ph levels (2-3), high cost

carboxylic acid

fatty acid + organic acids + mineral acid

carboxylic acid advantages

broad bactericidal, stable, control mineral film

carboxylic acid disadvantages

less effective against yeasts and mold, pH sensitive, temperature sensitive, inactivated by cationic surfactants, corrosive to non stainless steels

peroxy acid compounds

newest, very difficult to remove

Peroxy acid compounds - Advantages

strong and fast, broad bactericidal, good against biofilms, broad ranges

peroxy acid compounds disadvantages

corrosive, odor, not great against fungi

sanitizing application methods

spray, circulate, foam, fog

effective sanitizing

clean surface, intimate contact, concentration, pH, temp, contact time

sanitation procedure

pre clean, clean, rinse, sanitize

guideline for application

sanitizer is final step, resanitize if time exceeds 4 hours