An overview of cleaning and disinfection theory in food processing
Food is rich in protein and fat, which is a good source of nutrition for microorganisms. In food processing, good hygiene and finishing is a prerequisite for ensuring the quality of meat products.
In the food processing process, through effective cleaning and disinfection of counters, equipment, tools and utensils, and thorough removal of pathogenic bacteria and microorganisms in their residues, only by producing high-quality food that meets hygienic requirements, and the food storage period The prolongation played a positive role. Through effective cleaning and disinfection, it can not only ensure the safe use and sanitation of equipment and tools, but also maintain the good performance of machinery and equipment, so as to achieve the purpose of improving work efficiency.
In most cases, there is no effective disinfection without cleaning. It can be said that cleaning is the prerequisite for disinfection. To ensure a good hygienic environment and food quality, cleaning and disinfection are carried out mutually. Since dirt is the nutrient source of microorganisms, microorganisms enhance their own resistance through dirt, so cleaning can remove dirt, wash away some microorganisms, reduce the absolute number of microorganisms, reduce the amount of disinfectant used, and eliminate obstacles that affect the sterilization effect. , Improve the efficacy of sterilization and disinfection. However, the sterilization effect cannot be accomplished by cleaning alone, and sterilization must be carried out. The two are mutually performed to achieve the purpose of sterilization. At the same time, it can effectively save water and energy.
Before and after food processing, equipment, tools and utensils should be cleaned in time, and employees who do not clean should not be handed over or take over. The cleaning methods commonly used in food companies are: flushing with hot water or high-pressure water guns; scrubbing with detergents that meet sanitary requirements. In addition, detergents are required to have strong washing performance, have a certain degree of hydrophilicity, are easily washed away by water, and are easily decomposed after being discharged, and will not pollute the environment. After washing with detergent, you should pay attention to scrub with clean water to avoid excessive residue on equipment, tools and utensils, which will affect product quality and endanger human health.
1. Contact time
The cleaning fluid is in contact with equipment and tools for a long time, and the cleaning effect is good. However, as the contact time increases, if the optimal cleaning time is exceeded, the cleaning effect is not obvious. The best contact time depends on different equipment or tools.
2. Flow rate
If the flow rate of the cleaning liquid is fast, the cleaning effect is good, but if the flow rate is too fast, the amount of cleaning liquid is too large, which will increase the cost. Therefore, when using a cleaning device (CIP), the optimal flow rate should be controlled to be 1 to 3 m/s.
3. Temperature
If the temperature of the cleaning fluid is high, the cleaning effect is good, but if the temperature is too high, it will damage the equipment and tools to varying degrees, and cause protein denaturation and difficult cleaning. Therefore, care should be taken to control the temperature of the cleaning solution, and the best temperature is about 70°C.
4. Concentration
During the cleaning process, as the concentration of the cleaning solution increases, the cleaning effect will increase accordingly. But when the concentration of the cleaning solution exceeds its critical concentration, as the concentration of the cleaning solution increases, the cleaning effect will decrease instead. The critical concentration of the cleaning solution is 1% to 2%.
(5) Methods of disinfection
There are many ways for food to be contaminated by bacteria in the production and processing process, mainly including water pollution, air and soil pollution, human and animal pollution, and pollution of tools and equipment. These pollution sources are complex and involve every link in the processing process. . Therefore, in the processing of meat products, disinfection is very important. When choosing a disinfection method, attention should be paid to choosing a method that has a good disinfection effect and is less harmful to people and food. The current disinfection methods used in the processing of meat products mainly include steam disinfection, boiling disinfection and liquid medicine disinfection.
1. Steam sterilization
The steam sterilization method is widely used, and all moisture-resistant items, such as tools and instruments, can be sterilized by this method. Steam has a strong penetrating power and a strong sterilization effect. The high-temperature steam penetrates into the bacteria, denatures and solidifies the protein of the bacteria until death. Saturated steam can kill general bacteria only after 15-20 minutes at 100°C. For spore-type bacteria, high-pressure steam sterilization can be used in the high-pressure steam sterilization tank. 0.1MPa, 121.6℃, after 15-20min, all kinds of bacteria including spores will be killed, so as to achieve the purpose of disinfection.
2. Boil disinfection
Boiling disinfection is a simple and effective disinfection method, which is widely used. The specific steps are: first boil the water, then put in the tools, utensils, work clothes and other items that need to be disinfected (the water must be covered by the items), and continue to boil for 10 minutes. Generally, bacteria can die in 100℃ boiling water for 4 to 5 minutes, but it takes 1 to 2 hours for spores to be killed. If 1% to 2% sodium carbonate is added to the water, the speed of killing spore-type bacteria can be increased.
3. Liquid disinfection
Liquid medicine disinfection is a method of disinfecting items with a solution prepared with chemicals. Its disinfection effect is faster and more effective than general disinfection methods, and it is widely used. The disinfection effect of the liquid medicine depends on the type, nature, concentration, temperature, time of action, the type of bacteria and the sensitivity of various bacteria to the chemical liquid. As an ideal disinfectant liquid in the processing of meat products, it should meet the requirements of good sterilization effect, fast action, no damage to the sterilized items, no residual toxicity or easy removal after use, low price, safe for humans, livestock and poultry, preparation and use Simple and easy to promote the necessary conditions. Conventional liquid medicine, such as Baili De of Woan Company.
(1) Alkali disinfectant Alkali can hydrolyze protein and nucleic acid, destroy the structure and enzyme system of bacteria, and cause the death of bacteria. The higher the concentration of the alkali solution, the stronger its bactericidal effect. In addition, alkali disinfectants also have the effect of degreasing. Food processing companies often use different concentrations of alkaline solutions as decontamination and disinfectants for the environment, tools and utensils, carts for fumigation and baking, and countertops.
(2) Sodium hypochlorite solution Sodium hypochlorite solution is a strong oxidant and an efficient chemical disinfectant. It can penetrate into organic dirt, has the ability to decompose organic matter and can kill bacteria. It has a good disinfection effect for containers, equipment, knives, tabletops, etc. When in use, it should be mixed according to the specified requirements, and the clear liquid should be soaked, wiped, sprayed, etc. for disinfection. Woan's online electrolysis sodium hypochlorite device uses table salt as a raw material, making it safer and more reliable to use.
(3) Bleaching powder The main components of bleaching powder are calcium hypochlorite, calcium chloride, and calcium oxide, containing 25% to 32% of available chlorine. It is a white or off-white powder with a strong chlorine odor. Bleaching powder can decompose after absorbing moisture and carbon dioxide in the air. It reacts quickly when exposed to sunlight, heat, and humid environments, and is easy to agglomerate. It has strong oxidation, sterilization and bleaching effects on goods, and is low in price. A solution with a concentration of 0.25% to 0.3% can kill most bacteria within 5 minutes, and a solution with a concentration of 0.5% to 1% can kill most bacteria within 3 minutes. The bleaching powder solution should be prepared immediately. In meat processing enterprises, clarified aqueous solutions of bleaching powder are often used to disinfect tools, utensils and packaging.
(4) Peroxide preparations Peroxide preparation disinfectants have a wide range of sterilization, strong bactericidal power, fast decomposition, no residue, convenient use and preparation, and have bleaching and sterilization effects on articles. Peroxide mainly refers to peroxyacetic acid, hydrogen peroxide and so on. The principle of sterilization is to use oxidation to inactivate enzymes, leading to the death of microorganisms. The conventional concentration of peroxyacetic acid sold by Woan Company is 20%, and the concentration of the solution commonly used for disinfection should be 0.2% to 1%.
(5) Alcohol disinfectants include ethanol, isopropanol, ethylene glycol, etc. Ethanol is a colorless and transparent liquid with a strong alcoholic taste, volatile and combustible. The concentration of disinfectant alcohol sold on the market is generally not less than 94.5%, and it can be mixed with water in any ratio. Ethanol has a sterilizing effect on bacterial propagules, viruses and fungal spores, but has no effect on spores. Ethanol with a concentration of 65% to 75% has the best disinfection effect by soaking or wiping. It can kill bacterial propagules and Mycobacterium tuberculosis within 5 minutes, but it is not effective for hepatitis viruses.
In food processing, in addition to the above sterilization methods, various sterilization methods such as dry heat sterilization, ultraviolet sterilization, and ozone sterilization can also be used. Meat companies should pay attention to daily cleaning and sanitation and regular disinfection. The best method for disinfection of the environment, tools, equipment, etc. is to use steam and boiling disinfection. Except in special circumstances, chemical disinfection is generally not used.
(6) Preparation method of disinfectant
1. Direct method
The direct method is to measure a certain concentration of material or accurately weigh a certain amount of material, after dissolution, quantitatively transfer it to measuring instruments such as volumetric flasks, graduated cylinders, etc., and dilute to scale. Calculate the exact concentration of the solution based on the amount of the weighed substance and the volume of measuring instruments such as volumetric flasks.
2. Indirect method
For some substances that are not suitable for direct preparation of disinfectants, such as NaOH (easy to absorb carbon dioxide and moisture in the air), potassium permanganate (not easy to purify, unstable in the air), hydrochloric acid (easy to volatile), etc., indirect is usually used Method preparation. First, roughly weigh a certain concentration of substance to make a solution close to the required concentration, and then use the reference substance to determine its accurate concentration.
The disinfectants used by food processing companies generally have a certain range of efficacy, and the solution concentration has a certain sterilization and disinfection ability as long as the concentration of the solution is within this range. Therefore, the newly prepared disinfectant does not need to be very precise, and more direct methods are used to prepare them. However, during the production and use of the solution, the concentration of the solution is affected by the aqueous solution or other substances, resulting in a decrease in the efficacy of the disinfectant after a period of use. At this time, whether the concentration of the disinfectant meets the standard must be determined by indirect method and calculated. The amount of disinfection added.
2. Working procedures
(1) Preparation of disinfectant
1.75% alcohol solution
75% alcohol solution is often used for disinfection of human hands, skin, thermometers and instruments, but not for disinfection of wounds and mucous membranes. The preparation method is: first accurately measure 789mL of 95% alcohol, then add distilled water to make the volume to 1000mL, and then obtain a 75% alcohol solution.
2. Formaldehyde solution
Formaldehyde solution is often used for the disinfection of rooms, instruments, and clothes, but not for the disinfection of food production sites. The preparation method is: accurately measure 250mL of a formaldehyde solution with a concentration of 37%-40%, and then add distilled water to make the volume to 1000mL to obtain a formaldehyde solution with a concentration of 2%-10%. 10% formaldehyde solution is often used for fumigation, and some potassium permanganate is often added during fumigation, and it is sealed for 6 to 24 hours.
3. Nitric acid solution
The nitric acid solution has a certain disinfection effect on pipelines or mechanical equipment. Commonly used 2% nitric acid solution. The preparation method is: take 1 mL of concentrated nitric acid, add 30 mL of water, and mix well to obtain a nitric acid solution for disinfection.
4. Hydrochloric acid solution
The hydrochloric acid solution is mainly used for the disinfection of workshops, baths and toilets. It is a highly corrosive disinfectant. It is often used in conjunction with other disinfectants. The use concentration is generally 0.01% to 0.05%. The preparation method is: take 1mL of analytically pure concentrated hydrochloric acid with a concentration of 36%, add 1L of distilled water, and mix well to obtain the hydrochloric acid solution for disinfection.
5. Sodium hydroxide
Sodium hydroxide has a good disinfection effect on the ground and warehouses. The preparation method is as follows: Weigh 20-40g of sodium hydroxide, first dissolve it with a small amount of distilled water, and then dilute the volume to 1000mL to obtain the sodium hydroxide solution for disinfection.
6. Potassium permanganate solution
0.1% potassium permanganate solution is often used for disinfection of skin, mucous membranes, vegetables, fruits, dishes, etc. It has strong oxidizing power. The preparation method is as follows: Weigh 1g potassium permanganate, add a small amount of distilled water to dissolve it, and then dilute the volume to 1000mL to obtain a potassium permanganate solution for disinfection.
7. Peracetic acid solution
Peracetic acid solution is an efficient, broad-spectrum, irritating disinfectant, generally used for the disinfection of plastics, glass products, environmental sanitation, fruits, vegetables, eggs, etc. Use spray or fumigation method to disinfect, and ventilate for more than 0.5h after disinfection. The preparation method is as follows: Weigh 10 mL of 50% analytically pure peracetic acid, and then add distilled water to make the volume to 1000 mL to obtain the peracetic acid solution for disinfection.
8. Chlorine and bleaching powder
Chlorine is often used to disinfect drinking water, and the usual dose is 0.2 to 1.0 mg/kg. Bleaching powder is often used for disinfection of drinking water, fruits, vegetables, and environmental sanitation. The preparation method is as follows: Weigh 5-50g of bleaching powder, dissolve it in a small amount of distilled water, and then dilute the volume to 1000mL to obtain the bleaching powder solution for disinfection.
(2) Cleaning and disinfection of equipment
The cleaning and disinfection of food processing equipment is one of the key factors to ensure food quality and is very necessary. Generally speaking, all equipment must be cleaned and disinfected every day to ensure that the total number of bacteria on the surface of the equipment is controlled below 1.0×102.
The procedure of equipment cleaning and disinfection is as follows: first use the special sponge or brush to wash the equipment and add detergent to clean the oil; then use tap water to rinse the equipment until there is no visible dirt on the equipment; finally, use a disinfectant solution for disinfection.
(3) Cleaning and disinfection of tools and instruments
The tools and utensils used in food processing are in direct contact with imported products. Therefore, it is very important to keep the tools and utensils clean and hygienic. As there are many types of tools and instruments, the cleaning and disinfection methods and hygiene requirements of different types of tools and instruments are different. The principle of "one washing, two brushing, three flushing and four disinfection" should be implemented, and the total number of bacteria on the surface of tools and instruments after cleaning and disinfection should be controlled below 1.0×102.
1. Stainless steel tools
There are many tools and containers made of stainless steel in food processing, and their cleaning and disinfection are very important. The procedure of cleaning and disinfecting stainless steel tools and instruments is: first use detergent to thoroughly remove dust, residue and other impurities; then soak and scrub with hot alkaline water to remove grease; then use 30-50mg/kg disinfectant to disinfect and drain the water; finally The tools and instruments are stored in a special storage box. Stainless steel tools can also be cleaned and disinfected by steam or boiling disinfection.
2. Plastic container
The plastic container has a smooth texture and is easy to scrub. Generally, it can be washed with low-concentration warm alkaline water, and then rinsed with clean water and drained for later use.
3. Mould
The cleaning and disinfection of molds is very important. The quality of the cleaning and disinfection not only affects the quality of the product, but also affects the health of consumers.
(1) The newly purchased mold must be thoroughly cleaned and disinfected before use to prevent some residual metals and impurities from entering the meat products and causing poisoning to the eater. You can first soak the mold with 1% citric acid solution for 20-24 hours, and then clean it with tap water.
(2) Before reusing the mold, rinse it with tap water to clean the residue and dirt in the mold, and then use steam or boiling disinfection for 10-15 minutes of disinfection and sterilization.
4. Bench scale
Bench scales are commonly used measuring instruments in food processing. The cleaning and disinfection procedures are as follows: before shift, wipe off the oil on the scale body and pan with a towel or sponge soaked with detergent; then wipe off the detergent with a clean towel ; Finally, after disinfecting the towels with 30-50mg/kg disinfectant, disinfect the scale body and the weighing pan. Note that during the entire disinfection process of the platform scale, no liquid should be injected into the scale body. During the shift, if sauce enters the scale body, it should be wiped with a sterilized towel at any time, and try to ensure 1 time/h. After the shift, the scale will be checked by a special person and put the scale in the designated position for the next day. If the unqualified product is returned, it will be cleaned and disinfected again.
Three, matters needing attention
(1) The disinfection ability of a chlorine-containing disinfectant mainly depends on the amount of available chlorine contained in it. The higher the effective chlorine content, the stronger the disinfection ability. Therefore, the effective chlorine concentration of the disinfectant must be detected in time during actual use, and the disinfectant should be replaced when it is found to decrease.
(2) Formaldehyde gas disinfection has certain toxicity, irritation and special odor. When it is used for disinfection in meat processing workshops, products should not be stored indoors, and personal protection should be taken.
(3) When cleaning the equipment, do not use hot water above 82°C, otherwise the protein on the meat will stick to the machine. It is quite difficult to remove the meat scraps on the machine. Therefore, you can use a washing solution to remove the meat scraps remaining in each part of the equipment, or you can use a brush to clean. After cleaning the equipment, all parts must be wiped dry to prevent microorganisms from multiplying on wet surfaces.
(4) After disinfection with ozone, no personnel are allowed to enter the disinfection room within 45 minutes, and the error of the disinfection time should be within 5 minutes to ensure the disinfection effect.
(5) Detergents and disinfectants must have a certificate and instruction manual provided by the manufacturer, especially disinfectants must have a production license and a sanitation license.
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