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New Sanitization Techniques In Dairy Industry
Dr. Shilpa Vij*, Sr. Sci, Dr. Bimlesh Mann**
*Dairy Microbiology Division,
**Dairy Chemistry Division
National Dairy Research Institute, Karnal
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Introduction
Sanitation is a measure that is undertaken to protect health. It is an important part of safe operation for a plant. There have been some interesting developments in the area recently. Actually sanitization is the treatment of a surface that has been previously cleaned to reduce the number of disease causing micro organisms to safe level the selection of a sanitizer depends upon the type of equipment to be sanitized, the hardness of water, the effectiveness of the sanitizer under site conditions and cost. Thorough cleaning is essential before using sanitizers. Sanitizers are less effective when food particles and dirt are present on the surfaces.
In the recent years a great challenge to sanitation is the development of resistance by some organisms to the sanitizers like Quack, iodine compounds. Thus those sanitizers that kill and then rapidly disappear seem to create less opportunity for resistance to develop. Conventially, heat and chemicals are used for sanitation.Heat has several advantages over chemical sanitizers because it is non corrosive, non selective to microbial groups and leave no residues. Heat sanitization in manual ware washing involves immersing cleaned equipment and utensils for 30 seconds in hot water that is maintained at 770C or above. The temperature of utensil surface is most important to ensure proper destruction of microorganisms. Irreversible heat sensitive labels can measure the temperature at the utensils surface or tapes that are attached directly to equipments and utensils by self-adhesive. The silver label will turn black when required sanitation temperature is reached A T-stick can be used to measure the sanitizing temperature in dish washing machine
Typical chemical sanitizers are oxidizers such as chlorine compounds, peroxides and ozone. Chlorine based sanitizers are the most commonly used sanitizers in dairy and food plants. They are effective against all the bacteria due too the formation of hypochlorous acid by the chlorine compounds such as hypochlorite, chloramines-T and gaseous chlorine. The free chlorine (hypochlorous acid) in water determines rate of killing of bacteria and large amount of organic matter may reduce the germicidal activity of chlorine solutions. Their effectiveness weakens as microorganisms are destroyed .Other factors such as temperature, pH of solution; exposure time and concentration of sanitizer also affect the effectiveness of the sanitizers. Chlorine dioxide is less sensitive to pH and organic matter and is active at low concentration. Chlorine dioxide is found by reacting chlorine gas (Cl2) or hypochloric acid (HCl) with sodium chlorite (NaClO2). Chlorine dioxide generating system are expensive than hypochlorite, though stabilized liquid formulations are now available that are cheaper and easier to use than previous systems. Sodium hypobromite is also available in place of sodium hypochlorite but not for water sanitation. Peroxyacetic acid mixed with sodium hydroxide is available for use in wash water sanitation. They act over a broad range of ph and are less sensitive to organic matter than sodium hypochlorite. UV systems are available for water sterilization as well as product surface. UV leaves no residue and is not affected by water chemistry. It is only surface active and so require clear surface to be effective
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New Development In Sanitation
A cleaning and sanitizing regimen may involve several steps such as rinsing, washing with alkali, water, acid, water and sanitization. Neutral detergents may be used in some applications. Written Sanitation Standard Operating Procedure (SSOP) is mandated by Federal Regulation whenever Hazard Analysis Critical Control Point (HACCP) plans are required for all food industries and therefore all these plants need SSOP as well. An SSOP documents the chemicals, concentration, application methods and timing for every part of plant. Since soils, equipment design and specific micro flora vary from plant to plant, preparing a cleaning and sanitation plant, choosing chemicals and writing SSOPs may require outside expert assistance(such as Ecolab Ine, St. Paul Minn).
Ecolab has several proieretary chemical based peroxyacetic acid, which breakdown to acetic acid,
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octanoic acid and water including Tsunami 100, Tsunami 200,Vortex,Inspexx and Inspexx 200.Tsunami products are intended for microbial control in flumes and wash water, where fruits and vegetables are directly contacted. Vortexx is aimed at yeast and molds and bacteria on equipment surface in beverage, food, meat and poultry processing. Quadexx systemic computer-controlled formulation and dispensing apparatus. The web-based technology keeps track of amounts used, help prevent over or under use, and can inform the management that cleaning procedures are infact being followed.
Ozone
Ozone is a strong antimicrobial agent with numerous potential applications in the food industry. High reactivity, penetrability and spontaneous decomposition to a non-toxic product (i.e.o2) make ozone a viable disinfectant for ensuring the
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105
Dairy Year Book 2008 |
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