Cleaners & Sanitizers

[Audio] Hi everyone! Today we will be talking about Cleaners and Sanitizers – what they are and how they are applicable to Food Microbiology and Sanitation. Up until now, we've talked about pathogens in the environment, how to survey for foodborne illness, spoilage and shelf-life, biofilms, keeping employees health, and the designing of processing equipment and facilities so that they may remain sanitary! Today we'll talk about how to keep things clean and sanitized so that one isn't spreading around filth while also promoting cleanliness (to a degree)..

The Process for Magical Cleanliness. Step 1: Clean.

[Audio] Firstly, to begin this discussion – if you're on the outside looking in – cleaning and sanitizing sound fairly similar. In fact, the two could be used in colloquial speak, rather synonymously. However, when referring to cleaning and sanitizing with regards to food and health, cleaning and sanitizing are actually pretty different. Cleaning (with the use of cleaners) removes food and other types of soil and filth from a surface be that a plate or a countertop. This does not mean that there are no longer microorganisms on the surface. To counter that, then, a surface must then be sanitized. On the other hand, sanitizing (with the use of sanitizers) is taking the surface that was cleaned and reducing the number of pathogens on the CLEAN surface to safe levels. In order to properly and effectively sanitize, the surface itself must not have grease, soil, food particles and other buildup because the sanitizer will not be able to penetrate and effectively reduce the number of pathogens! Let's think of a dining table. Some things can be spilt on a table that leave a layer of stickiness and greasiness. Other times, we'll eat something that leaves crumbs. To clean the table, we may take a damp sponge and wipe off the surface to ensure there is no more stickness and crumbs. The damp sponge may include some dish soap as a cleaner which'll loosen up or lift the stickness and grease while mopping aside the crumbs. Now the table is clean. However, there is still a high chance that the table has some micro-organisms that've been part of the biofilm of stickiness. Thus, in order to sanitize and ensure you would later be able to eat off the table – if you wanted to – you would then need to sanitize the surface with a sanitizer. For surfaces that come in contact with food, the surface must be both cleaned and sanitized. We'll talk more about each one in the next few slides!.

[Audio] Firstly, we'll talk about cleaners because this comes first prior to sanitizing!.

[Audio] When we refer to soil, we are actually referring not just to dirt (because that's part of it), but really any unwanted matter on a surface (be it a plate, a table, a packaging box, or even the work surface). In order for cleaning and sanitizing to be effective, this soil must be removed! [animation] Based on what we've talked about, already, both in and out of the processing plants (and even at home), what are the different types of soils that we might encounter? [wait 10 seconds] As you can see, the types can be varied from food product residue (like we see in the picture), to even water (which itself can harbor microorganisms), to things found in the air (through airborne contamination). If you are working on a farm, for example, the dirt and soil from harvesting or even cleaning … well, that's soil too! Even the detergents or any of the chemicals used can be considered soil – you know how sometimes you don't rinse something off well and it creates a soapy layer? Yeah, there's that. These tend to be visible types of soils and combined with the right cleaner will see the soil effectively removed. And of course, the million dollar answer: microorganisms (even though we can't see them) are also considered soil…for this invisible type of soil, we would need to choose the right sanitizer (which we'll go into a bit later on). So effectively, a cleaner is meant to at least remove most of that..

[Audio] The U.S. EPA (environmental protection agency) defines three categories of hard surface antimicrobial treatments based on their level of effectiveness. Sterilants are agents that completely destroy or eliminate all forms of microbial life – including the hard to destroy and inactivate bacterial spores because of the hard outer casing used to survive bad environments. Chemical sterilants include ethylene oxide and peroxyacetic acid. Heat is also used for sterilizing (with dry heat ovens and moist heat ovens) with pressure applied in autoclaving. Sterilants are mostly used in the medical industry and in labs; their use is regulated by the FDA. On the other hand, disinfects are solutions that will kill 100% of all vegetative bacteria n infectious fungi. However, it does not have the strength to inactivate bacterial spores; thus, it is a less lethal process than sterilization. Disinfectants are divided into two major types: hospital use and general use. In the hospital, disinfects are critical to control infections. At home, general disinfectans are what stuff we use in the house, in swimming pools, and even in water purifiers. This is controlled by the EPA Sanitizers are agents that reduce but don't necessarily eliminate microbial contamination and load. They're only reduced to levels considered safe – and only destroy vegetative cells. Hand Sanitizers are regulated by the FDA..

[Audio] The official food contact surface sanitizer test will establisy that a sanitizer (as a chemical) reduces the microbial contamination of two standard organisms, staph aureus and e.coli by 5 logs (99.999%) in 30 seconds @ 25C.

What IS and ISN’T a Sanitizer. A sanitizer does Reduce microbial contamination to a safe level Food contact surface sanitizer: kills 5 logs (99.999%) in 30 seconds at 25C.

[Audio] Because of the risk of food spoilage and FBI, a variety of sanitizing standards and regulations apply at the federal, state, and local governmental levels as well as within company policies and standards. The EPA (Environmental Protection Agency) is responsible for ensuring that all pesticides such as antimicrobial products are effective against the target organisms so as not to cause detrimentally adverse effects to human health or the environment. FIRFA – Federal insecticide, fungicide, and rodenticide act – antimicrobials The EPA will review the product labeling, technical literature, and toxicological data with regards to the product. Sanitizer manufactures need to provide detailed information about the chemical composition of product, as well as antimicrobial efficacy data that documents all product claims and directions for use. If accepted, a product is given an EPA registration number (and all products must have an EPA Reg. #) It is illegal to market a sanitizer or disinfectant without an EPA Reg # Must also be registered per state. In order to use the sanitizer, though, it is important to pay attention to the label and its usage. Sanitizers should only be prepared in potable water – especially as it'll be food contact sanitizer (and does not have a wash step after sanitization). The solution – unless otherwise stated – should always be made fresh, especially in CIP systems And an accurate concentration should always be used. If it is below the recommend concentration level, this could result in inadequate microbial control. If the concentration level is too high, it may violate regulation! Be sure to read directions carefully, because as it says directly on the label: [read label].

Types of Sanitizers. Sanitizing ALL the things!.

[Audio] Well this is a mouthfeel. These are the categories of commonly used no-rinse food contact surface sanitizers. We will discuss each of these quickly, too..

Chlorine. Most commonly used sanitizer Many forms 200 ppm available chlorine as no-rinse food contact surface sanitizer “Directions for Use”.

Iodophor. Iodine + Surfactant + Acid ([Max]: 25ppm) “Directions for Use”.

Quaternary Ammonium Chloride Compounds (QACs, “QUAT”).

[Audio] Acid anionic sanitizers are double action: they both sanitize equipment surfaces while providing an acid rinse to prevent mineral and milkstone buildup on equipment surfaces (used often in dariy, food, and bev processing applications) EPA registred as no-rinse food contanct surface sanitizers. Advantages: super stable at high temp and also in the presence of organic matter Not corrosive to stainless steel (unless w/ chlorides0 Optimal pH is at pH 2 – 3; it'll start to decrease above pH 3 antimicrobial activity is most effective against gram positive (sucks with gram negative, yeast, and molds) Because of the low pH, they can be fairly corrosive in the presence of high chloride levels and also cause skin irritation. High foam – less use in CIP.

[Audio] Developed in the 1980's with the use of fatty acids (either free or sulfonated) Broad bactericidal against gram positive, gram negative, bacteriophage. Conversely, limited fxn against yeast and molds. Stable in dilutions, presence of organic matter, and high T Non-corrosive for stainless steel (unless in presence of high chlorides). Affected by cationic surfactants so residual detergents must be thoroughly rinsed from surfaces before applying the sanitizer. May damage plastics and rubber materials (which increases at t > 100F).

[Audio] Developed in the 1980's with the use of fatty acids (either free or sulfonated) Broad bactericidal against gram positive, gram negative, bacteriophage. Conversely, limited fxn against yeast and molds. Stable in dilutions, presence of organic matter, and high T Non-corrosive for stainless steel (unless in presence of high chlorides). Affected by cationic surfactants so residual detergents must be thoroughly rinsed from surfaces before applying the sanitizer. May damage plastics and rubber materials (which increases at t > 100F).

[Audio] The next generation of peroxy acetic compounds using synergistic combination of organic acids w/ original peroxyacetic acids. They have similar advantages and disadvantages…but now… They are effective over a fairly broad pH range Effective against bacteria, yeasts and molds Not affected by water hardness Have good activity in cold water Less affected by organic material than other sanitizersutilizing oxidation mechanisms (like Cl) Reduce mineral film buildup~.

[Audio] hot water is the oldest method of sanitization. But it is critical that the proper time and temperature combination is used in order to be working! Advantageously, it is inexpensive, and since it's water, it is easily available. At hot temperatures, the hot water has broad antimicrobial activity and is fairly non-corrosive. Additionally it has excellent heat penetration to get in hard to reach areas (behind gaskets, threads, pores, and cracks) – the surface doesn't necessarily have to be clean nor smooth. On the other hand, using hot water is a slow process and time intensive process requiring three seps of :heating, holding, and cooling. As it is water, it is possible to have form films or heat fix any reminaing soils making future clean up more difficult. The hot water can shortern equipment due to thermal expansion and contraction which may create stresses on the equipment; equipment must be able to withstand temperatures excses of 180F. Condesnation formation may be a problem, too, as the hot water begins to cool. Condensation can trap any microorganisms that may future contaminate the system. Finally, water above 170F can cause serious burns. And the energy costs to sustain high temperatures (and equipment maintenance) may also be exorbant!.

How to Maximize Sanitizer Effectiveness. A Clean Surface Intimate Contact Temperature Concentration Contact time pH Composition of water Type of microorganism Number of organisms.

[Audio] It is necessary to have a clean surface b/c as we know, soil can inactivate the sanitizer and protect the microbial cells from direct contact with the sanitizer. Clean and thoroughly rinse so that sanitizer will be effective Why is it necessary to have cleaning and sanitizing as a two-step process. Intimate contact must be had so that sanitizer has direct contact w/ cell wall of organism. Crevices and pits may prevent that intimate contact from happening..

[Audio] Chemical reactions generally become more accelerated when temperature rises. This is applicable to sanitizers, too! An increase in temperature of sanitizer solution will increase the efficacy (except in a few cases: like iodophor which'll vaporize above 120F) Chemicals can be aggressive to surfaces and gasketing materials as the temperature rises (so it's important to watch for corrosion). Recommend temp of chemical sanitizers at ambient temperatures (70 – 100F) Similarly, lowering the Temperature will also affect sanitizer in that it'll be less effective. To counteract such, increasing the concentration (as long as you are doing within the EPA restrictions) can still increase activity of the sanitizer..

Time. Contact time of sanitizer is important.

Optimum Sanitizer Solution pH. Sanitizer Optimum pH Chlorine Generally more effective as pH is reduced (pH ~ 4, toxic Cl2 gas is formed) Iodophor Generally more effective at pH 2 – 5 Acceptable efficacy towards neutral pH Neutral Quat Neutral pH Acid Quat Acidic pH Acid Anionic pH < 3.0 Carboxylic Acid pH < 3.5 Peroxyacetic Acid Typically pH 3 – 4.5 Effective up to pH 7.5.

Composition of Water Areas of Concern: water hardness & impurities.

[Audio] Different sanitizers for different processing plants depending on what might be most prevelant..

[Audio] Sanitizers can be applied in different ways To Spray and Circulate is likeend to "Flooding the surface" while using foam or fogging the air helps to reduce airborne contamination Do remember, it needs to be approved through EPA Sanitizer must be on the surface for a proper amount of contact time. Ideally, you'd sanitize equipment just before use; however, if it has been idling for 4 hours, you should re-sanitize. Additionally, as we talked about, sanitization should happen right after cleaning to reduce microbial contamination. In CIP programs, the sanitizer is applied as a separate step in the cleaning program; usually there is a sanitize program just before equipment startup. If it is a no rinse food contact surface sanitizer, must be cogniznant of allowing adequate time for surface to drain and air dry before contact with food..

Sanitizer Effect on Waste Treatment Plants. Inactivation Adsorption Biodegradation Acclimation.

Other Antimicrobials. There are more!.

Other Anti-microbials. ClO2 (chlorine dioxide) O3 (ozone) UV (ultraviolet).

[Audio] Chlorine dioxide is a gas that is soluble in water that doesn't form hypochlorous acid like other chlorines. It is primarily used for drinking water disinfection < 1.0 ppm Typically, in wastwaster treatment and for slime control in cooling towers, it is used at 1 – 10ppm It is also used in flume water for fruits and vegetables and can be used to control microoragnsims in poultry process waters. However, it is a highly reactive and unstable molecule that can be explosive when concentrated..

[Audio] Ozone is a powerful and naturally unstable oxidizing gas Excellent broad germicidal activity – it is a non-selective oxidizer and will indiscriminately attack any organic material which may affect its ability to kill microorgrahisms. Much more stable in gas phase than in aqueous phase. It is not very stable and must be produced on site when it is going to be used. It is affected by pH , T, organics and inorganics It is good atpH 6 – 8.5 but high and low pHs will not work ou. It can cause respiratory tract irritation Used to disinfect water including pools, spas, etc. because it removes color, odor, and trubdity while reducing organic load. It can also control algae and wastewater treatment plants..

[Audio] UV is a useful tool in areas that include air intake, air spaces in liquid sugar tanks, reduction of airborne, radiation of packaging materials, and disinfection of water or other clear liquids. Safety issues are important: eye damage and skin irritation may occur for exposed indivudals so wear personal protection items! Effectiveness is dependent on length of exposure, distance from light source, interfernces, and the spectral chracteristics of the lamp..

The Ideal Sanitizer. Broad anti-microbial activity Rapid Kill Easily prepared and soluble in water Stable Tolerant of soil, hard water, etc. Environmentally compatible Non-toxic Non-corrosive Economical Safe to Use.

Sum It All Up. Classification Use Antiseptics & Germicides To prevent infection and decay through microbial growth inhibition. Approved and regulated by FDA because usage is in and on live humans and animals (thus a drug) Sanitizers To reduce (but not eliminate) microorganisms from environment to safe levels as determined by public health codes or regulations. Disinfectants To destroy or irreversibly inactivate infectious fungi and bacteria on hard surfaces or objects. Does not necessarily destroy spores. Two major classifications: hospital & general use Sterilizers (Sporicides) To destroy and eliminate all microbial life (fungi, viruses, bacteria and spores).