Means of disinfection and sanitation in food industry
Transcript of Means of disinfection and sanitation in food industry
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Means of disinfection and sanitation in food industry
PASQUELINS Anaïs and RAS Amandine
2016-2017 Industrial and Food Microbiology
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Introduction
• Contamination invisible to the naked eye
• Avoiding food-borne diseases
• Doing some prevention
What do disinfection and sanitation mean? Which processes or productsare used? What is the main problem? Is there an alternative?
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Table of contentsI) Definition
a)Disinfectionb) Sanitation
II) Chemical disinfection – chemical sanitationa) hypochloriteb) chlorine dioxidec) Iodophorsd) Peroxyacetic acidse) Quaternary ammonium compounds
III) Sanitizers resistance
IV) Alternativea) Enzyme products, CryogenicsDry and Dry saturated steamb) Ultrasounds, Ozone, Pulsed light
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Definition
• Elimination or the inhibition of microorganisms in a place, on anobject or on the external surface of the human body
• To destroy or irreversibly inactivate specified infectious fungi andbacteria, present in the appliances and packaging but not necessarilythe spores, on hard surfaces
Disinfection
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• Promotion of hygiene and prevention of disease by maintenance ofsanitary conditions, food handlers, and food processing andequipment
• To reduce the number of harmful microorganisms, to a number safeto human health
• To minimize them to a number considered as safety standardwithout altering the product’s quality or its safety
Sanitation
Definition
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Chemical disinfectionchemical 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
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Hypochlorite
Effects:• damage the outer membrane broad microbial mortality• inhibit cellular enzymes and destroy DNAConditions: 5<pH<7
Advantages : very reactive, low cost, ease of manufacturing
Drawback :•Resistance of spores•Corrosiveness to metals•Health concerns•Environmental contamination
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Chlorine dioxide
• Effective against bacteria, fungi and viruses
• Oxidizer : react with the proteins and fatty acidswithin the cel membrane, resulting in loss ofpermeability control and disruption of protein synthesisConditions : 6<pH<10
Advantages :• Effective with lower concentrations• Reacts more selectively with compounds present in microbial• Environmental friendly
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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, particularlyplastics
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Peroxyacetic acids (PAA)
• Effective sanitizer against many microorganisms, their spores andbiofilms
• Effect : Mortality is produced by the disruption of chemical bondswithin 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
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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 wallblocks the uptakeof nutrients into the microbial cell and prevents the discharge ofwaste
Advantage :odorless, nonstaining, noncorrosive and relatively nontoxic to users
Drawback :• Ineffective against spores• heavy soil will decrease QAC activity significantly
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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 offensiveodor
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Sanitizers resistance
• Missed or resistant strains
• Proliferation of immunity
• Products lose their effectiveness
• Choose the appropriate product
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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
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Alternative
• UltrasoundsBath vibration removes dirt,Treats all materials,Used in the dairy and meat industry
• OzoneKills bacteria such as E coli, salmonella, listeria
• Pulsed lightIntense light destroys bacteriaBetween 200 nm in the ultraviolet and 1 mm in the near infrared
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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)
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Thank you for your attention !