Means of disinfection and sanitation in food industry PASQUELINS - - PowerPoint PPT Presentation

Means of disinfection and sanitation in food industry

PASQUELINS Anaïs and RAS Amandine 2016-2017 Industrial and Food Microbiology

Introduction

• Contamination invisible to the naked eye
• Avoiding food-borne diseases
• Doing some prevention

What do disinfection and sanitation mean? Which processes or products are used? What is the main problem? Is there an alternative?

Table of contents

I) Definition

a)Disinfection b) Sanitation

II) Chemical disinfection – chemical sanitation

a) hypochlorite b) chlorine dioxide c) Iodophors d) Peroxyacetic acids e) Quaternary ammonium compounds

III) Sanitizers resistance IV) Alternative

a) Enzyme products, CryogenicsDry and Dry saturated steam b) Ultrasounds, Ozone, Pulsed light

Definition

• Elimination or the inhibition of microorganisms in a place, on an
• bject or on the external surface of the human body
• To destroy or irreversibly inactivate specified infectious fungi and

bacteria, present in the appliances and packaging but not necessarily the spores, on hard surfaces

Disinfection

• Promotion of hygiene and prevention of disease by maintenance of

sanitary conditions, food handlers, and food processing and equipment

• To reduce the number of harmful microorganisms, to a number safe

to human health

• To minimize them to a number considered as safety standard

without altering the product’s quality or its safety

Sanitation

Definition

Chemical disinfection chemical sanitation

• Using of chemicals : sanitizers – disinfectants
• Very common way to the disinfection and sanitation in food industries
• Process of disinfection – sanitation is part of a series of steps :
• gross clean/preparation
• pre-rince
• detergent application
• post-rinsing
• disinfection and terminal rinsing

 concludes the hygiene process

• Diversity of sanitizing chemicals

Hypochlorite

Effects:

• damage the outer membrane  broad microbial mortality
• inhibit cellular enzymes and destroy DNA

Conditions: 5<pH<7 Advantages : very reactive, low cost, ease of manufacturing Drawback :

• Resistance of spores
• Corrosiveness to metals
• Health concerns
• Environmental contamination

Chlorine dioxide

• Effective against bacteria, fungi and viruses
• Oxidizer : react with the proteins and fatty acids

within the cel membrane, resulting in loss of permeability control and disruption of protein synthesis Conditions : 6<pH<10 Advantages :

• Effective with lower concentrations
• Reacts more selectively with compounds present in microbial
• Environmental friendly

Iodophors

• Effective sanitizers and disinfectant
• Effect : - they attach to the sulfurs of proteins such as cysteine,

causing inactivation and cell wall damage

• sustained-release effect : continuous microbial

mortality Conditions : pH acidic Advantage : environmental friendly Drawback : iodine compounds easily stain many surfaces, particularly plastics

Peroxyacetic acids (PAA)

• Effective sanitizer against many microorganisms, their spores and

biofilms

• Effect : Mortality is produced by the disruption of chemical bonds

within the cell membrane.

• Frequently paired with stabilized hydrogen peroxide

Advantage :

• environmental friendly
• less corrosive to equipment than hypochlorites

Drawback :

• Loss of activity at neutral pH
• concentrated PAA can present a safety hazard

Quaternary ammonium compounds (QACs)

• Effective against a wide range of microbes
• Effect : The positively charged cations in the compounds bind with

the acidic phospholipids in the microbial cell wall blocks the uptake

• f nutrients into the microbial cell and prevents the discharge of

waste Advantage :

• dorless, nonstaining, noncorrosive and relatively nontoxic to users

Drawback :

• Ineffective against spores
• heavy soil will decrease QAC activity significantly

How to choose the good one?

Ideal sanitizers characteristics :

• Destroy vegetative mircoorganisms
• Work well in different environment
• Dissolve in water
• Inexpensive, easy to use, readily available
• Should not irritate skin
• Should not have offensive
• dor

Sanitizers resistance

• Missed or resistant strains
• Proliferation of immunity
• Products lose their effectiveness
• Choose the appropriate product

Alternative

• Enzyme products

Less aggressive, Gain in water and time, Efficient and low temperature and low concentration

• CryogenicsDry

Uses cold, Effective without chemicals products, No effective for vegetables industry

• Dry saturated steam

No residues, Little efficient if too dirty

Alternative

• Ultrasounds

Bath vibration removes dirt, Treats all materials, Used in the dairy and meat industry

• Ozone

Kills bacteria such as E coli, salmonella, listeria

• Pulsed light

Intense light destroys bacteria Between 200 nm in the ultraviolet and 1 mm in the near infrared

Conclusion

• Alternative methods less use by compagnies, because of

price 20 to 30% more expensive

• Sanitation Stantard Operating Procedures are mandatory for

food industry in the US

• Sanitation Performance Standards (SPS)

Thank you for your attention !