Professional Documents
Culture Documents
Ratih Dewanti-Hariyadi
Department of Food Science and Technology
SEAFAST Center
IPB University
Content
• Summary of Lecture 5
• Summary of Lecture 6
• Summary of Lecture 7
• Project Assignments #2
Ratih Dewanti-Hariyadi/2022 1
9/11/22
Summary of Lecture 5
Ratih Dewanti-Hariyadi/2022 2
9/11/22
Understanding Soils
Ratih Dewanti-Hariyadi
Ratih Dewanti-Hariyadi/2022 3
9/11/22
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020 Bogor Agricultural University
Ratih Dewanti-Hariyadi
Ratih Dewanti-Hariyadi/2022 4
9/11/22
Ratih Dewanti-Hariyadi
Biofilms in Nature
Benefit Disadvantages
• Naturally formed biofilm consisting of • Reported to cause infection due to
bacteria, protozoa etc.in the bottom of a implanted devices (medical implant)
body water such as river/ponds is
• Fouling of ship hulls
known to reduce pollutant in water
• Fouling of industrial equipment
• Play important roles in waste water
treatment (trickling filter system) • Clogging in a waster water system
• Used to extract minerals or metal • Potential source of contamination in
(mining industries) drinking water distribution system
(pipes)
• Simulated in fermentation techniques :
immobilized bacteria/microorganisms • Potential source of contamination in
food industries
Ratih Dewanti-Hariyadi
10
Ratih Dewanti-Hariyadi/2022 5
9/11/22
Ratih Dewanti-Hariyadi
11
2. bacterial
7. Detachment
transport
6. EPS
formation
5. Growth &
3. Reversible
multiplication
attachment
8. Net
accumulation
4. Irreversible
attachment
Ratih Dewanti-Hariyadi
12
Ratih Dewanti-Hariyadi/2022 6
9/11/22
13
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020 Bogor Agricultural University
14
Ratih Dewanti-Hariyadi/2022 7
9/11/22
24 hours:
planktonic 0 2.76 1.18 6.26
biofilm 0 2.63 6.68 6.68
168 hours:
planktonic 0 2.11 2.28 5.82
biofilm 0 4.18 6.91 6.96
Ratih Dewanti-Hariyadi
15
• Biofilm prevention
ideally, preventing biofilm formation would
be a more logical option than treating it
• Cleaning and sanitizing of biofilms
may need to use harsh or reformulated
chemicals
• Surface modification
selecting surface materials that do not promote
attachment or by supplementing it with nutrients
Ratih Dewanti-Hariyadi
16
Ratih Dewanti-Hariyadi/2022 8
9/11/22
Summary of Lecture 6
17
Ratih Dewanti-Hariyadi
18
Ratih Dewanti-Hariyadi/2022 9
9/11/22
Ratih Dewanti-Hariyadi
19
Other functions :
• Sequestering • Saponification
• Wetting • Dispersion
• Emulsification and suspension • Peptizing
• Dissolving • Rinsing activity
Ratih Dewanti-Hariyadi
20
Ratih Dewanti-Hariyadi/2022 10
9/11/22
Synthetic detergents:
Lower the surface tension of the solution
Promote wetting of particles,
Deflocculae and suspend soil particles
Ratih Dewanti-Hariyadi
21
Detergents/Surfactants
Types
Anionic Surfactant
Cationic Surfactant
Nonionic Surfactant
Amphoteric Surfactant
General structure: Q-X-M+ Soil particle
Q : hydrophobic portion of the molecule, suspended
hydrocarbon chain of CnH2n+1 in micelle formation
X- : hydrophilic portion
M+ : counter ion in solution
Ratih Dewanti-Hariyadi
22
Ratih Dewanti-Hariyadi/2022 11
9/11/22
Ratih Dewanti-Hariyadi
23
Foam Cleaning
• Use of foam detergent for large surface area/equipment
• Coverage area : 25 m2/min, 10-20 min
• Rinse with water and bactericidal compounds
• Advantage: easy, wide coverage surface area
Gel Cleaning
• cleaning agents in the form of gel which
tightly attached on the moving parts
• requires high pressure portable unit
• effective for:
- food packaging equipment
Ratih Dewanti-Hariyadi
24
Ratih Dewanti-Hariyadi/2022 12
9/11/22
25
Ratih Dewanti-Hariyadi
26
Ratih Dewanti-Hariyadi/2022 13
9/11/22
27
Ice Pigging
• Ice pig plug formed by stable ice slurry combined with freezing
point depressant
• Ice pigging pumped through range of pipeswith good degree of sweeping
• To remove soft fouling in in jam, ketchup or fat production
Ratih Dewanti-Hariyadi
28
Ratih Dewanti-Hariyadi/2022 14
9/11/22
Pulsing Flow
• Imposing a velocity pulse over a steady flow à increase the local shear rateand pressure
at the deposit
• Closed systems where liquid is too viscous to achieve turbulent flow
• Pulse frequency and amplitude are important parameters
Ratih Dewanti-Hariyadi
29
Summary of Lecture 7
30
Ratih Dewanti-Hariyadi/2022 15
9/11/22
• Sanitizers are chemical agents that reduce, do not necessarily eliminate, the number of
microorganisms on surfaces they come into contact with
- used by the food processing, food handling, preparation, and service industries : food contact
sanitizers and non-food contact sanitizers
Ratih Dewanti-Hariyadi
31
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020
32
Ratih Dewanti-Hariyadi/2022 16
9/11/22
Ratih Dewanti-Hariyadi
33
Ratih Dewanti-Hariyadi
34
Ratih Dewanti-Hariyadi/2022 17
9/11/22
Chlorine Compounds
HOCl : the most active form of the chlorine compounds → most widely used
200 ppm : effective for numerous surfaces; 800 ppm : for porous areas
- 200
35
You will need 470 ml of chlorine stock and add it to water until the volume reach 200 L
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020 IPB University
36
Ratih Dewanti-Hariyadi/2022 18
9/11/22
Iodophors
• Combination of nonionic wetting agent and iodine → iodine+surfactant+ acid
• Antibacterial activity : I2 → max pH: 3,0; min pH: 7,0
• Maximum cons 25 ppm → at low pH ~ 200 ppm chlorine at neutral pH
• Not effective against spores
• Do not cause skin irritation : at recommended concentration
• Darkening the color of starchy foods
• Generally more expensive
• Not stable at temperature above 49-60oC
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020 IPB University
37
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020 IPB University
38
Ratih Dewanti-Hariyadi/2022 19
9/11/22
R2 + CH3 +
R1 - - N - - R4 X - C16H33 -- N - - C H3 Br –
R3 CH3
*R1, R2, R3, R4 : alkyl/aryl group cetyl trimethyl ammonium bromide
*X - : Cl - / Br -
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020 IPB University
39
Ratih Dewanti-Hariyadi
40
Ratih Dewanti-Hariyadi/2022 20
9/11/22
Peroxy Compounds
H O • Low foam, no residues
| • Non-corrosive to SS and aluminum
H2O2 + CH2COOH → R–C–
O • Active over a broad pH range up to 7.5
C
H • Effective against :
|
H - bacteria (various strains of Listeria
Hydrogen Acetic → Peroxyacetic Acid and Salmonella)
peroxide + Acid
- yeasts (Candida, Saccharomyces,
Hansenula)
Octanoic acid → Peroxyoctanoic Acid
- molds (Penicillium, Aspergillus, Mucor
and Geotrichum)
• Affected minimally by hard water
• Satisfactory activity in cold water
• Less affected by organic material than
chlorine
Ratih Dewanti-Hariyadi
41
Alkaline
NaOH
• 5 % as a replacement for 500 ppm Na hypochlorite
• anthrax spores on equipment
• only used in “emergency” situation
Combination of Bromine-chlorine
• more effective than chlorine
• used in water treatment
(1) inorganic bactericidesconsist of : chlorinated trisodium phosphate
(CTSP) → 3.1% Cl + 2% KBr
(2)organic bactericidal :
sodium dichloroisosianuric → 13.4% chlorine + 8% KBr
Ratih Dewanti-Hariyadi
42
Ratih Dewanti-Hariyadi/2022 21
9/11/22
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020 IPB University
43
Ratih Dewanti-Hariyadi
RDH/ITP/IPB/2020 IPB University
44
Ratih Dewanti-Hariyadi/2022 22
9/11/22
• Dry cleaning;
• Pre-rinsing;
• Detergent application;
• Post-rinsing; and
• Sanitation
Ratih Dewanti-Hariyadi
45
Ratih Dewanti-Hariyadi
46
Ratih Dewanti-Hariyadi/2022 23
9/11/22
Ratih Dewanti-Hariyadi
47
Project Assignment #2
48
Ratih Dewanti-Hariyadi/2022 24
9/11/22
Background
Cleaning and sanitizing are the principles of food sanitation programs commonly implemented for the
equipment and facility (building, environment) in food industries, whether they are small-medium
enterprises, big industries, food service industries or other food related industries. Good sanitation
programs generally require cleaning agents and sanitizers or sanitizing agents. Both cleaning and
sanitizing agents have to be selected primarily by taking into consideration of the types of soils
encountered on the food-contact surfaces (cutting boards, sortation tables, homogenizers, heat plate
exchangers) and/or non-food contact surfaces (walls, floors) in a food industry.
Objective
The objective of this PA is to enable students to select appropriate cleaning and sanitizing agents and for a
specific food industry. Hence, you are asked to select (C5) the appropriate cleaning and sanitizing agents
and methods for application on certain soils relevant to a specific food contact and non-food contract surfaces
49
Learning Outcomes
Upon completion of the PA#2 students are expected to be able to examine a food safety
hazards in food supply chain, which includes
a. Stating a problem statement related to cleaning and sanitation in a food industry
b. Selecting and study one type of food industry and determine one major food-contact
surface eqipment and a non food contact surfaces in the industry
c. Discussing the effect of processing on the soils on food-contact surfaces
d. Selecting and characterize a cleaning agent(s) appropriate for the soils and the surfaces
and the cleaning methods
e. Selecting and characterize a sanitizing agent(s) appropriate for the soils and the surfaces
and the sanitation methods
f. Explaining the mechanisms in which the chosen cleaner is capable of removing the soils
g. Explaining the mechanisms in which the chosen sanitzer capable of removing the soils
50
Ratih Dewanti-Hariyadi/2022 25
9/11/22
Cleaning and sanitizing in Powder Infant Formula (PIF) factory is of paramount importance
a. State a problem statement since PIF has been linked to rare but fatal cases of Cronobacter spp. PIF production
commonly consists of … steps as follows ……….. with surfaces of spray drier as one of the
food contact surfaces. Additionally ……(walls?, floors)
b. Select and study one type of food industry : soils, equipment FCS, NFCS milk : protein, fat, minerals?
c. Discuss the effect of processing on the soils on FCS
52
Ratih Dewanti-Hariyadi/2022 26
9/11/22
Thank you
http ://ratihde.ipb.ac.id
53
Ratih Dewanti-Hariyadi/2022 27