PA#2 Introduction

9/11/22
Selecting Cleaning and Sanitizing Agents in Food

Industries
Summary Lecture 5,6,7 for Project Assignments #2
Ratih Dewanti-Hariyadi
Department of Food Science and Technology
SEAFAST Center
IPB University
Content
• Summary of Lecture 5
• Project Assignments #2
Ratih Dewanti-Hariyadi/2022 1
9/11/22
Summary of Lecture 5
What are Soils?
• Unwanted matters on food-contact surfaces

• Sources : from the food products being handled, water
and cleaning residues; microorganisms
• Visible or invisible
• Complex soil films : combinations of food components, surface
oil or dust, insoluble cleaner components, and insoluble hard-
water salts
• Solubility properties : heat, age, dryness, time etc
• No one detergent is capable of removing all soil types
9/11/22
Understanding Soils
• Personnels involved in sanitation program must have an understanding of

the nature of the soil to be removed before selecting a detergent/cleaning
agent
• Improper use of detergents can "set" soils, making them more difficult to
remove (e.g. acid cleaners precipitate protein)
• Many films and biofilms require more sophisticated cleaners which
amended with oxidizing agents (e.g. chlorinated detergents)
• Rule of thumb in cleaning :

acid cleaners dissolve alkaline soils (minerals); alkaline cleaners
dissolve acid soils (proteins)
Classification of Soils in Food Industry
• (Visible) soils may be classified as:

- soluble in water (sugars, some starches, most salts)
- soluble in acid (limestone and most mineral deposits)
- soluble in alkali (protein, fat emulsions);
- soluble in water, alkali, or acid
9/11/22
Characteristics of Soils in Food Industry

Easiness for Changes when surfaces
Soils Solubility
removal experience heating
Monovalent soluble in water easy interaction with other
salts and acid component makes cleaning
more difficult
Sugar water soluble easy caramel formation makes

cleaning more difficult
Fat insoluble in water difficult polymerization makes cleaning
difficult
Protein water insoluble, very difficult denaturation of protein makes
soluble in alkaline, cleaning more difficult
slightly soluble in
acid
RDH/ITP/IPB/2020 Bogor Agricultural University
What are Biofilms ?
• “Biofilms are a collection of microorganisms, mainly

bacteria, growing together in a matrix of polymers
(extracellular polymeric substance/EPS secreted by the
microorganisms) on solid surfaces”
• The EPS forms on surfaces and builds up over time → allowing

spoilage and/or pathogens to flourish and leading to contamination
• In any environment some cells are attaching to surfaces (sessile
bacterial cells); while the others are living in the liquid phase
(planktonic cells)
Parker, A. 2007.
9/11/22
Biofilms under A Scanning Electron Microscope
Simo˜es a,M., Simo˜es, L.C. And.Vieira, M.J. 2010. A

Dewanti and Wong. 1995 . Biofilm of E.
review of current and emergent biofilm control strategies.
coli O157:H7 on a stainless steel surface.
LWT - Food Science and Technology 43 (2010) 573–583
Int. J. Microbiol.26 : 147-164
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
10
9/11/22
What are Steps in Biofilm Formation?
1. Adsorption of organic matters by solid surfaces

2. Bacterial transport from liquid phase to surfaces
3. Bacterial adsorption to solid surfaces : reversible initial attachment
4. Irreversible interaction of bacteria and surfaces
5. Growth of bacteria on surfaces
6. Production of extracellular polysaccharides
7. Detachment of bacteria from surfaces
8. Bacterial cell accumulation to yield biofilms
11
Steps in Biofilm Formation

1. Adsorption of
organic matters
2. bacterial
7. Detachment
transport
6. EPS
formation
5. Growth &
3. Reversible
multiplication
attachment
8. Net
accumulation
4. Irreversible
attachment
12
9/11/22
What are the Problems with Biofilms?

• Sessile cells (biofilm cells) are more resistant to adverse conditions as compared to
their planktonic (free-living) counterparts : heat, dryness, antimicrobial agents
• Antibiotic treatment (in patients with implanted devices) and cleaning and
sanitizing in hospitals and food industries may need modification/adjustment
Why Are Biofilm Bacteria More Resistant to Biocides?

• Protection by EPS
• Smaller area exposed
• Lower growth rate, similar to stationary phase planktonic cells
13
Food Industries Set Up and Biofilms
• Facilities and equipment in food industries own all of the factors

required for biofilm formation :
- Liquid phase (raw materials, ingredient such as liquid milk, juices from
chicken carcasses etc.)
- Solid surfaces (vat, cutting board etc.)
- Nutrients (from raw materials, ingredients)
- Microorganisms (spoilage and/or pathogens from raw materials,
ingredients, workers, equipment, facilities, air, water)
• Biofilms have been reported in floors, walls, pipes, food contact

surfaces : table, gasket, conveyor belt, slicer, tank/vat etc.
RDH/ITP/IPB/2020 Bogor Agricultural University
14
9/11/22
Resistance of Biofilm Bacteria to Sanitizers

Number of Salmonella (log CFU/cm2 or CFU/mL),
after treatment with:
Cell age and type
200 ppm 200 ppm None
25 ppm Iod
Chlorine Quats (control)
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
*Zakiyah and Dewanti-Hariyadi , 1999
15
What Are The Approaches in Biofilm Mitigation?
• 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
16
9/11/22
17
Cleaning in Food Industry
• Cleaning is removal of soil, dust, organic matter, or microorganisms

from food processing facilities using detergents and/or abrasive
cleaners
• Mechanical or physical cleaning (pre/cleaning) is an important step in a
sanitation program : cleaning prior to disinfection increases disinfectant
efficacy and sometimes log reduction
• Cleaning agents are usually intended for specific areas (e.g. floors, walls,
tables) and can be used on surfaces that come into contact with food
• Cleaners may remove significant numbers of microorganisms, but they are
not designed to kill or eliminate them, which require disinfectants or
sanitizing agents
18
9/11/22
Factors Affecting Cleaning Performance : TACT WINS
Time Contact time on the surface being cleaned

Action Physical force exerted onto the surface (velocity or flow) à
mechanical energy applied : turbulence of cleaning
compounds in pipes, stirring effect, impact of water jet, etc)
Concentration Amount of cleaner used

Temperature Amount of energy (as heat) used in the cleaning
solution
Water Used to prepare cleaning solution
Individual Worker performing clean-up operation
Nature Composition of the soil
Surface What material is being handled
19
What are the Function of Cleaning Compounds?

Major function:
• To lower the surface tension of water, thus soils may be loosened
and flushed away
Other functions :
• Sequestering • Saponification
• Wetting • Dispersion
• Emulsification and suspension • Peptizing
• Dissolving • Rinsing activity
20
9/11/22
Classification of Cleaning Compounds
Alkaline cleaning compounds

Solubilize protein, fat
Strong and mild alkaline, soap
Acid cleaning compounds:
Especially effective in removing mineraldeposits
Inorganic and organic acids
Synthetic detergents:
Lower the surface tension of the solution
Promote wetting of particles,
Deflocculae and suspend soil particles
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
22
9/11/22
How do Detergents/Surfactants Work?

1. A detergent enables water to 2. Hydrophobic tails of detergent
wet the object thoroughly anions dissolve in grease
3. Water molecules attract the 4. By stirring, the grease forms

hydrophilic heads of the detergent tiny droplets, forming an
anions, lifting up grease emulsion
23
What Are The Methods for Cleaning?
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
24
9/11/22
What Are The Methods for Cleaning?

COP/Manual Cleaning : 3 tank system
• equipment is rinsed under tap water
• placed in tank I (detergent) and soaked
• transferred to tank II (detergent) : brushed
• rinsed in water and transferred to tank III* for disinfection
• Rinsed to get rid of disinfectant and drained
à for small equipment
à auxiliaries : brush, cloth, sponge, water hose
CIP (Clean in Place)

• Cleaning of large and/or difficult-to-disassemble equipment or pipes in situ
• Close circuit system
• Applied in liquid foods industries : milk, beer, beverages
25
CIP (Clean in Place) : Design
Single-use systems Reuse systems : Multiuse systems :

• Use the cleaning solution • Recover and reuse cleaning • Combine the features of both
only once compounds and the cleaning single-use and reuses systems: for
• Minimize cross solution cleaning pipelines, tanks, and
contamination other storage equipment
• Contamination of cleaning
• Optimize cleaning solution solution is made minimal • Automatically controlled
• Portable programs à combinations of
• Basic parts : acid tank, alkaline
cleaning sequences involving
tank, freshwater tank, return
circulation of water, alkaline
water tank, heating system, CIP
cleaners, acid cleaners, rinses
feed and return pumps
à through the cleaning circuit for
differing time periods at varying
temperature
26
9/11/22
CIP (Clean in Place) :

Flow measurement of water/solution
r VD
• CIP supply piping is required Reynolds (Re) number : Re =
to have turbulent flow µ
• Flow velocity : >1.5 – 3.0
m/sec where,
• Reynolds number : > 4,000 • Re = Reynolds number
preferred >10,000 (fully • r = density of the fluid in (kg/m3)
turbulent flow) • V = velocity or flow rate in (m/s)
• D = pipe diameter in (m)
• µ = viscosity of product in (Pa.s) at the heat treatment
temperature (1 Poise or [P] = 0,1 Pascal second or [Pa.s])
1 Pa s = 1 kg/m s
Bogor Agricultural University

BSL-RDH/ITP/IPB/2020
27
New Mechanical Cleaning Methods

Ultrasound
• Acoustic energy/sound waves with frequencies > 20 kHz
• glass tubing, membranes and metal, glass, ceramic, plastic surfaces
• In combination with heat, pressure, non-foaming agents/
enzymes : more effective than ultrasound alone
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
28
9/11/22
New Mechanical Cleaning Methods
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
Two Phase (Water/Air)

• Increase effectiveness of cleaning by permitting air to leak into vacuum of the systems
• Reduce the water requirement for circulation,
• increase flow velocities and enhanced mechanical cleaning action
• More research is needed
29
30
9/11/22
What are the Difference between Disinfectants, Sterilant,

Sanitizing Agents?
• Disinfectants include chemicals that kills bacteria (bactericides), fungi (fungicides), viruses
(virucides), mycobacteria (mycobactericides), M. tuberculosis (tuberculocides), spores
(sporicides), sterilants, or any combinations thereof : low, Intermediate, and high
- efficacy : statistical significance of killing test bacteria on carriers (e.g. 59/60 negative growth).
• Sterilants destroy or eliminate all types of microorganisms, including bacterial spores

- must demonstrate absence of growth in test samples, or a 99.9999% (6 log) reduction
- specialized chemicals, dry heat and moist heat
• 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
31
What are Methods for Disinfection?
Heat Ozone (O3)

• Steam : 76.7oC, 15 ’or 93.3oC, 5’ • produced by ozone generator
• Hot water : circulation of hot water • effective against microorganism in cool
(85oC, 20’.) water and in recirculation water system
• kills spore at 35oC
Ultraviolet (UV) Radiation • not effective for food → require higher gas
concentration → dangerous → oxidize
• UV light at 253.7 nm kills
food → rancid
microorganisms
- Effective against airborne • limited solubility and vaporize rapidly at
bacteria, especially mold spores higher temperature
- Less effective on food (affectedby • ozone breakdown rapidly in water and
turbidity) residual effect is very low
RDH/ITP/IPB/2020
32
9/11/22
Sanitizer in Food Industries
• Chemical disinfectants used to prevent spoilage of food and maintain

sanitary processing environment
• Effectively kill vegetative microorganisms cells hazardous to public health
and significantly reduce the number of microorganisms on food-contact
surfaces
• Sanitation of food-contact surfaces : a process that reduces 99.999% (5log)
of contamination level in 30 sec:
- Should pass the Chambers test (sanitizer efficiency test), i.e. produce
99.999% (5 log) kill of 75 to 125 millions of Escherichia coli and
Staphylococcus aureus within 30 seconds after application at 20oC
33
Food Contact Surface Sanitizer
• Halogen releasing agents (HRA)

§ Chlorine
§ Chlorine dioxide/mixture of oxychloro compounds
§ Iodophors
• Quaternary ammonium compounds (Quats/QACS)
• Acid-anionic sanitizers
• Carboxylic acid sanitizers
• Peroxy acid compounds
34
9/11/22
Chlorine Compounds
Cl2 + H2O HOCL + Cl-

NaOCl + H2O NaOH + HOCl
HOCl H+ + OCl-
HOCl : the most active form of the chlorine compounds → most widely used
200 ppm : effective for numerous surfaces; 800 ppm : for porous areas
Mechanisms • imbalance metabolism : destruction of key enzymes

• Inhibit glucose oxidation by certain enzymes : • Induce DNA damage, lost of DNA transformation
aldolase ability
• Disturb protein synthesis • Inhibition of oxygen intake and combination of
• Oxidative decarboxylation of amino acids → oxidative phosphorylation → leakage of some
nitrile and aldehyde macromolecule
• React with nucleic acid : purine & pyrimidine • Causes chromosomal alteration
- 200
35
How to formulate a 200 L solution containing 200 ppm chlorine
• Volume needed : 200 liter tank

• Assumes : the chlorine stock contains 8.5% NaOCl
Calculation :
8.5 % NaOCl = 85,000 ppm
200 liters = 200,000 ml
X 200 ppm
------------- =
200,000 ml 85,000 ppm
85,000 X = 40,000,000 ml
X = 470 ml
You will need 470 ml of chlorine stock and add it to water until the volume reach 200 L
RDH/ITP/IPB/2020 IPB University
36
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
37
Quaternary Ammonium Compounds (Quat)
• Effectiveness as sanitizer : selective only towards certain type of

bacteria: lactic acid bacteria (LAB) died; but not for E. coli and
Pseudomonas aeruginosa
• Residual antimicrobial film → prevent the growth of mold
and other microorganism
• Heat stable
• Effective at wide range of pH (most effective: slighly alkaline)
• Noncorrosive and non-irritating
• Tasteless and odorless
• Less affected by organic matter than chlorine
38
9/11/22
Quaternary Ammonium Compounds (Quat)
• Suitable for floors, walls

• Porous surfaces
• Not suitable for food-contact surfaces
• For hand-dip : 200 ppm
• Germicidal activity : enzyme inhibition + leakage of cell materials
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 -
39
Acid Anionic Carboxylic Acid anionic
• Anionic surfactants + acid • Fatty acids + organic acids + mineral acid

• Organic acids: acetic, peroxyacetic, • Low foaming CIP application
lactic, propionic, and formic acid • Broad spectrum of bacterial activity
• Stable long shelf life • Stable, good shelf life
• Generally non-corrosive, non-staining, low
• Not affected by hard water salts
odor
• Not affected by hard water • Removes and controls minerals films
• Removes and controls minerals films • Non-staining
• High foaming , nonfoaming acid synthetic
detergent sanitizers are now available
• Skin irritant
40
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
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
42
9/11/22
Other Chemical Disinfectant
• Alcohols: ethanol, isopropanol, n-propanol

– the most effective concentration : 60-70%
– broad spectrum against bacteria (vegetative cells),
viruses and fungi
– Disadvantage: needs much higher conc (50-100
times) than other disinfectant : more expensive
• Aldehydes
• (bis) phenols
• biguanides
43
How are Sanitizers Applied to Surfaces

(of Equipment/Buildings)?
(1) Close circuit (pumped) → CIP

(2) Soaking : for small equipments for 2 minutes
(3) Brushing
(4) Fogging : for close container
contact time : > 5 minutes concentration : 2X general concentration
(5) Spraying :
- wide and open surface
concentration : 2 X the general conc.
44
9/11/22
Cleaning and Sanitation Methods

Five steps :
• Dry cleaning;
• Pre-rinsing;
• Detergent application;
• Post-rinsing; and
• Sanitation
45
“Green” Cleaning Practices

What are Criteria for Eco-friendly Cleaning Agents ?
• biodegradability :
60 to 70% biodegradable within 28 days, for each organic component above 1%
in the ready-to-use product
• non-hazardous waste: No product should constitute a hazardous waste when
offered for disposal (US : 40 CFR Part 261 re: hazardous waste)
• toxicity : low oral lethal dose
→ LD50 (rat) > 50 mg/kg;
→ The inhalation lethal conc. (LD50) rat : > 2 mg/l;
→ Dermal toxicity (LD50) rabbit : > 200 mg/kg
• environmental hazard : do not contain phenolic compounds, petroleum solvents
or heavy metals
46
9/11/22
“Green” Cleaning Practices
What are Six “green” attributes?

1. Do not cause skin irritation
2. Air pollution potential : no VOCs (volatile organic compounds) → cause
irritation of the nose, eyes, throat, and lungs and asthma attack → should
be verified by MSDS (Material safety data sheet)
3. No fragrances
4. No dyes → important to safety reason
5. Packaging : reduce packaging of products and to recycle packaging
materials
6. Product include features to minimize exposure to concentrate
47
Project Assignment #2
48
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
9/11/22
Rundown of the Project Assignments

PA# Assignment title Lecture topics Timeline Time Students Lecturers Modes*
(mins)
2 Selecting the 5 : Soils and biofilm before 1st 100 read materials topics 5,6,7 - asynchronous, individual
appropriate cleaning 6 : Cleaning and meeting from LMS independent study
and sanitizing cleaning agent
1st meeting 60 engaged in discussions, QA explain summary of Offline synchronous
agents and 7 : Sanitation and lecture topics 5,6,7 and (flexible time allocation
methods for a sanitizing agents 20 engaged in discussions, QA explain PA#2 illustration pending to lecturer's
specific soil on food discretion)
20 brainstorm PA#1 poin B a - c facilitate discussion
contact and/or non-
food contact after 1st 100 discuss topics to be chosen, - independent study,
meeting coordinate with komti and asynchronous
surfaces
lecturer, discuss B. a-e
2nd meeting 20 discussion poin B a - e facilitate discussion, offline, synchronous (time
make suggestions, input allocation pending to
40 research poin B f-g to the ideas presented lecturer's discretion)
20 discussion poin B f-g
20 preparing paper (and PPT)
After 2nd 300 continue preparing paper - asynchronous, group
meeting (and PPT), appoint a study
moderator and a secretary
24 h before upload paper and PPT to LMS grade the paper and PPT
3rd meeting
3rd meeting 100 presentation and discussions review, comment, Online, synchronous
of PPT for 4 groups @ 20 mins correct, suggest imprvmt
After 3rd 10 take online quiz online, individual
meeting
Time allocation 200 offlline- synchronous
100 online- synchronous
410 asynchronous
51
Project assignment #2 : illustration
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
d. Select and characterize a cleaning agent(s) appropriate for

the soils and the surfaces and the cleaning methods
alkaline? acid?
e. Select and characterize a sanitizing agent(s) appropriate for why?
effect of heating on protein?
the soils and the surfaces and the sanitation methods
Spray drier? Walls?
f. Explain the mechanisms in which the chosen cleaner is
capable of removing the soils
g. Explain the mechanisms in which the chosen sanitzer
capable of removing the soils
52
9/11/22
Thank you
http ://ratihde.ipb.ac.id
53

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9/11/22

Selecting Cleaning and Sanitizing Agents in Food

Summary Lecture 5,6,7 for Project Assignments #2

What are Soils?

• Unwanted matters on food-contact surfaces

• Personnels involved in sanitation program must have an understanding of

• Rule of thumb in cleaning :

Classification of Soils in Food Industry

• (Visible) soils may be classified as:

Characteristics of Soils in Food Industry

Sugar water soluble easy caramel formation makes

What are Biofilms ?

• “Biofilms are a collection of microorganisms, mainly

• The EPS forms on surfaces and builds up over time → allowing

Biofilms under A Scanning Electron Microscope

Simo˜es a,M., Simo˜es, L.C. And.Vieira, M.J. 2010. A

What are Steps in Biofilm Formation?

1. Adsorption of organic matters by solid surfaces

Steps in Biofilm Formation

What are the Problems with Biofilms?

Why Are Biofilm Bacteria More Resistant to Biocides?

Food Industries Set Up and Biofilms

• Facilities and equipment in food industries own all of the factors

• Biofilms have been reported in floors, walls, pipes, food contact

Resistance of Biofilm Bacteria to Sanitizers

*Zakiyah and Dewanti-Hariyadi , 1999

What Are The Approaches in Biofilm Mitigation?

Cleaning in Food Industry

• Cleaning is removal of soil, dust, organic matter, or microorganisms

Factors Affecting Cleaning Performance : TACT WINS

Time Contact time on the surface being cleaned

Concentration Amount of cleaner used

What are the Function of Cleaning Compounds?

Classification of Cleaning Compounds

Alkaline cleaning compounds

How do Detergents/Surfactants Work?

3. Water molecules attract the 4. By stirring, the grease forms

What Are The Methods for Cleaning?

What Are The Methods for Cleaning?

CIP (Clean in Place)

CIP (Clean in Place) : Design

Single-use systems Reuse systems : Multiuse systems :

CIP (Clean in Place) :

Bogor Agricultural University

New Mechanical Cleaning Methods

New Mechanical Cleaning Methods

Two Phase (Water/Air)

What are the Difference between Disinfectants, Sterilant,

• Sterilants destroy or eliminate all types of microorganisms, including bacterial spores

What are Methods for Disinfection?

Heat Ozone (O3)

Sanitizer in Food Industries

• Chemical disinfectants used to prevent spoilage of food and maintain

Food Contact Surface Sanitizer

• Halogen releasing agents (HRA)

Cl2 + H2O HOCL + Cl-

Mechanisms • imbalance metabolism : destruction of key enzymes

How to formulate a 200 L solution containing 200 ppm chlorine

• Volume needed : 200 liter tank

Quaternary Ammonium Compounds (Quat)

• Effectiveness as sanitizer : selective only towards certain type of

Quaternary Ammonium Compounds (Quat)

• Suitable for floors, walls