Synopsis of Papers for the 79th Annual Meeting
The following are abstracts of papers to be presented at the 79th Annual Meeting of the
International Association of Milk, Food and Environmental Sanitarians, Inc., to be held in Toronto, Ontario, July 26-29, 1992.
ELIMINATION OF SURFACE-ATTACHED BACTERIA BY
DETERGENT WASHING AND CHEMICAL SANITATION
IN A DYNAMIC FLOW SYSTEM, Melvin H. Czechowski*,
Ph.D., Senior Research Microbiologist, and Mark J. Banner, Diversey
Corporation. IBL, 1532 Biddle Avenue, Wyandotte, MI 48192
Recent reports have suggested that sanitizers are ineffective in
killing surface-attached bacteria. However, sanitizers should be
applied only as part of a total cleaning process, i.e., detergent
washing followed by chemical sanitation. A study, therefore, was
conducted showing the results of the total cleaning process. Stain¬
less steel surfaces, contaminated with Pseudomonas fluorescens,
were water rinsed, washed (Cl-alkaline, alkaline, and acid deter¬
gents) at 24 and 63°C and/or sanitized (NaOCl, acid anionic,
iodophor, and peracetic acid) in a tubular flow system utilizing CIP
protocols. Detergent washing resulted in at least 99% reduction of
viable surface-attached bacteria. When followed by chemical
sanitizers, the total cleaning process resulted in a 4 log or greater
reduction, in most cases. Sanitizers applied to the non-washed
surfaces reduced viable bacteria only 1 to 2.5 log. These results
indicate that the total cleaning process is effective in giving surfaces
that are bacteriologically clean, thus reducing food-contaminating
problems caused by surface-attached bacteria.
A NOVEL SYSTEM OF SANIITATION DISINFECTION AND
STERILIZATION EFFECTIVE AGAINST BIOFILMS. David
N. Kramer, Vice President of Research and Development, Sterilex
Corp., 18 Gwynns Mill Ct., Owings Mills, MD 21117
Biofilms are recognized as a severe challenge to sterilization,
disinfection and sanitation proceduress. They result from attach¬
ment of microorganisms to surfaces forming water insoluble lipid
films containing lipopolysaccarides and glycopeptides. Water based
chemical sterilizers, disinfectants and sanitizers, such as, bleach,
caustics, phenolics, peroxides, and quaternary ammonium salts,
while demonstrating high efficacy in laboratory tests, do not reliably
function in the field under practical conditions. It has been demon¬
strated that a phase transfer system which renders water-soluble
disinfectant salts fat soluble is extremely effective against microor¬
ganisms including bacteria, spores, fungi and thermophilic organ¬
isms.
The phase transfer system effects rapid hydrolysis and oxida¬
tion of the films and by the same mechanism penetrates the organ¬
isms and destroys the membranes and inhibits their enzyme systems.
EFFECT OF COLD TEMPERATURE ON GERMICIDAL EF¬
FICACY OF QUATERNARY AMMONIUM COMPOUND, lO-
DOPHOR AND CHLORINE ON LISTERIA, Erdal U. Tuncan,
Ph.D., Senior Microbiologist, ConAgra Frozen Foods, 409 Vandiver
Drive, Bldg. 7, Suite 102, Columbia, MO 65202
The effect of cold temperature (between 2°C and 25°C) on the
germicidal efficacy of quaternary ammonium compound (25 to 200
ppm), iodophor (12.5 to 50 ppm), and chlorine (25 to 200 ppm) on
Listeria (a pool of two L. monocytogenes strains, L. ivanovii and L.
innocua) was studied by using the suspension test method. At 30 sec
exposure time, the efficacy of the quaternary ammonium compound
DAIRY. FOOD AND ENVIRONMENTAL SANITATIONUmE 1992
(QAC) and iodophor decreased as the temperature decreased. The
magnitude of the effect of the temperature was dependent on the
concentrations of the sanitizers. In fact, the temperature showed an
effect only at 50 ppm and lower QAC concentrations. The lower the
concentrations of the sanitizers were, the greater the effect of the
temperature. However, the effect of the temperature was reversible
by increasing the exposure time. On the other hand, temperature did
not show an effect on the efficacy of chlorine.
ASSESSMENT OF HANDLING CONDITIONS AND QUAL¬
ITY OF MILK IN OREGON PUBLIC SCHOOLS, Floyd W.
Bodyfelt*, Professor of Food Science, and A. J. Gatherum, Oregon
State University, Department of Food Science and Technology,
Corvallis, OR 973331-6602
A survey and audit of 11 Oregon milk plants was conducted to
evaluate the processing and delivery systems for fluid milk to public
schools. The shelf life potential of 1/2 pint size milk, lowfat milk
and chocolate milks, were determined by the Mosley Test; 14% of
the samples were found unsatisfactory. The food service administra¬
tors of 17 school districts were interviewed about "school milk"
service and products performance. Observations of milk handling
practices and product temperatures were undertaken in 71 schools.
Not one school monitored milk temperature at time of delivery, in
storage or at the point of serving. Nearly 40% of all milk products
were stored in excess of 4.2°C and 29% of the products were
observed to be held non-refrigerated for periods exceeding 30 min.
It was concluded that dairy processors need to focus attention on
problems such as soiled milk cases and cartons, leaker cartons,
product rotation, frozen milk, and warm milk (greater than 7.2°C).
A COMPARISON OF COMMERCIALLY PROCESSED FLUID
MILKS HELD AT 7.2°C (45°F) FOR 10, 12, AND 14 DAYS, S.
E. Barnard*, Professor of Food Science, and R. A. Smeltz, Penn
State University, University Park, PA 16802
Fluid milk samples were obtained from the 38 fluid milk dealer
processors in Pennsylvania on more than KX) occasions during the
past 18 months. These samples represented all fillers except dispens¬
ers and all products proccessed by each plant. They were selected
from conveyors or cold rooms and held for 10, 12 or 14 days at 7.2°
C (45°F) prior to testing and tasting. Initial studies showed that
about 90% of samples remained of acceptable flavor for 10 days, but
that only 62% of samples were acceptable after 14 days. Following
education programs and individual assistance, holding times were
set for 12 days at 7.2°C (45°F). Following two rounds of samples
from the 38 plants which demonstrated that 96% of samples re¬
mained acceptable, the Pennsylvania open dating regulation was
extended to 12 days. Monitoring shows about 90% compliance.
Bacterial results showed that about 40% of samples had bacterial
counts of less than one coliform, and less than 20,000 SPC per ml.
at the end of the 12-day holding. Dairy processors have requested
that educational, testing, and tasting programs continue. The goal
will be to demonstrate that fluid milk can be processed and pack¬
aged which will be of acceptable flavor after 14 days. If product
temperatures do not exceed 7.2°C (45°F), the 14-day open date
would still represent the actual keeping quality which consumers can
expect.
377
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