variations of cleaning and sanitizing

The definition of sanitizing:

It is how disease causing microorganisms are treated with to reduce their numbers to a safe level

3 types of sanitizing agents:

1     Disinfectant: it does not necessarily kill spores but it works for growing, vegetative cells.

2      Antiseptic: it is a disinfectant that is used on living tissues

3      Sanitizer: it is of a chemical agent that helps reduces microbial counts, which does not include spores, to a safe level.

-          The common sanitizers used are heat sanitizing, radiation sanitizing and chemical sanitizing.

Heat sanitizing:

-          Bacteria cells contain proteins or enzymes that are present in the cell and some of these are denatured when in contact with heat.

-          In this case, moist heat methods are more effective and efficient in killing the microorganisms than dry heat methods.

-          Importantly, heat needs to be at 80⁰C for 15 minutes exposure time or 85⁰C for 20 minutes. Only then will it be effective.

-          However, it must not be more than 90⁰C for safety reasons.

Advantages:

-          Able to reach into small cracks and crevices

-          Does not corrode metal surfaces

-          Non-selective to microbial groups

-          No residue left behind

-          Readily available and non-toxic

-          Suitable to use on eating utensils, enclosed system and pipelines

Disadvantages:

-          Heat is lost quickly into the atmosphere and metal equipment

-          High humidity, poor visibility and condensation causes a problem when there is excessive steam

-          Dangerous to personnel

-          Able to distort equipment

Radiation sanitizing:

-          In the form of UV light or gamma rays

-          Drinking and food processing water can be disinfected using this method

-          Certain limitation for fruits, vegetables and spices

-          Food plants and food service facilities are not suited for this method

Chemical sanitizing:

-          Chemicals are used to kill the microorganisms

Modes of application:

          To immerse in a sanitizing solution

2      To swab sanitizing solution on surface

3      To brush sanitizing solution on surface

4      To pressure spray sanitizing solution

5      Cleaning-in-place (CIP) circulating of sanitizing solution in equipment

Types of chemical sanitizing agents:

1     Most effective ones are halogens (Cl, Br, I), chlorine and iodine compounds are oxidizing agents. - Chlorine compounds have an available chlorine content of 100, 000 ppm, diluted to 200-500ppm and a contact time of 2 to 10 minutes.

-          They help to inhibit glucose oxidation, disrupt protein synthesis, react with nucleic acids, inhibit oxygen uptake and unbalances metabolism after the destruction of key enzymes.

)      Quarteneary ammonium compounds (QAC, Quats)

Properties of Hypochlorites:

1      Kills a wide range of microorganisms

2      Helps deodorize equipment and utensils

3      When used at recommended concentrations, it is non-toxic to humans

4      Colorless and non-staining

5      Not affected by hard water salts

6     Easy to handle and economical

)      Corrosive to stainless steel and other metals

8      When exposed to light, it deteriorates

-          For it to work effectively, it all depends on the temperature and pH of solution

-          Effectiveness is reduced when temperature is lowered, pH is increased and the presence of organic matter

Take note:  do not use if exposed to high temperatures or acidic conditions as the chlorine that is released very quickly can be dangerous to personnel and corrosive to equipment. Also, store it in a cool dark place.