EHS310 Food Safety Chapter 31 Quiz

Cleaning Compounds & Sanitizers

• Chapter 31 - Food Safety and Management
• Course: EHS310 - Food Safety and Management
• Term: Fall 2024-25
• University: Abu Dhabi University

Understanding Sanitizers

• Importance and methods of sanitizing
• Efficacy and desired properties of sanitizers
• Overview of various chemical sanitizers and their applications

Detailed Structure of the Lecture

• Introduction to Sanitizing in Food Safety
• Methods of Sanitizing
• Efficacy of Sanitizers
• Desired Properties of Effective Sanitizers
• Overview of Chemical Sanitizers (Chlorine, Iodine, Quats, etc.)
• Sanitizer Resistance and Rotation
• Testing Sanitizer Strength
• Best Practices for Sanitization

Introduction to Sanitizing in Food Safety

• Sanitizing reduces pathogenic microorganisms to safe levels, as defined by public health standards.
• Prevents foodborne illnesses, protecting consumer health and adhering to food safety regulations.
• Differentiates between sanitizing, disinfecting, and sterilizing.

Methods of Sanitizing

• Thermal Sanitization: Uses high temperatures (steam, hot water) to kill microorganisms
• Radiation: Uses radiation (UV light, electron beams, gamma rays) to kill microorganisms
• HHP (High Hydrostatic Pressure): Applies high pressure to sanitize food
• Vacuum-Steam-Vacuum: A multi-step process of vacuum, steam, and vacuum for sanitizing solid food products.
• Chemical Sanitization: Uses chemical agents (like chlorine, quaternary ammonium compounds) to kill microorganisms. Also includes pressure washing.

Efficacy of Sanitizers

• Exposure Time: Logarithmic relationship between sanitizer action and time.
• Temperature: Affects sanitizer action and may be harmful at very high temps
• Concentration: Higher concentrations generally act more rapidly
• pH: Impacts sanitizer effectiveness
• Equipment: Failure to clean equipment (via thorough sanitization) can reduce effectiveness.
• Water Hardness: Presence of minerals affects sanitizer effectiveness.
• Microbial Population: Large microbial numbers can overwhelm sanitizer. -Bacterial Attachment: Bacteria attached to surfaces are often resistant to sanitizers, requiring cleaning with agents first.

Desired Properties of Effective Sanitizers

• Uniform/broad-spectrum microbial destruction
• Environmental resistance (in the presence of organic materials)
• Good cleaning properties
• Non-toxic and non-irritating
• Water solubility
• Stable in concentrated form and during dilution
• Easily measured and used
• Ready availability and affordability

Overview of Chemical Sanitizers

• Chlorine compounds: Sodium hypochlorite (bleach), calcium hypochlorite, chlorine dioxide
• Iodine compounds: Effective sanitizer with broad-spectrum antimicrobial activity; potential for staining.
• Bromine compounds: Effective in warm water, non-corrosive, suitable for sanitizing food processing equipment; avoid skin irritation
• Quaternary ammonium compounds: Stable, effective at low concentrations, ideal for surfaces and utensils; low toxicity
• Acid sanitizers: Citric, lactic, and peracetic acid; effective against specific pathogens; use PPE (personal protective equipment) and proper compatibility checks
• Acid-quat sanitizers: Combination of acid and quaternary ammonium compounds for a broader spectrum of antimicrobial activity, suitable for various applications

Sanitizer Resistance & Rotation

• Microbial adaptation to repeated sanitizer use can lower effectiveness
• Rotating sanitizers helps to prevent resistance
• Implementing a rotation schedule helps maintain effectiveness

Testing Sanitizer Strength

• Methods: Test strips, titration, and photometric analysis to quantify sanitizer concentration
• Importance: Meets health regulations and assures proper sanitization

Best Practices for Sanitization

• Following manufacturer instructions for dilution and application
• Training staff in proper sanitization protocols
• Regular audits of sanitation practices and compliance

Conclusion

• Effective cleaning and sanitizing are crucial for food safety
• Ongoing education and vigilance for best sanitization practices

Case Studies

• Showcase successful case studies in food industry sanitizer use for specific examples and learned lessons
• Examples of large-scale beef processing, fruit and vegetable packing, and bakery sanitization problems and solutions

Customized Solutions

• Tailoring sanitizer solutions to specific food sector needs, considering product type, contamination risks, and regulatory requirements, will enhance effective sanitation

Innovative Technologies

• Emerging technologies like ozone, UV light, and electrolyzed water offer effective alternatives for sanitizers, appealing to organic and eco-conscious markets.

Regulatory Compliance

• Ensuring sanitizer protocols adhere to relevant industry regulations (USDA, FDA, EPA) to avoid costly recalls and maintain product safety

Operational Efficiency

• Effective sanitization improves cleaning processes, reduces downtime, and enhances overall product quality and shelf life.