Bacteriological Control of Food Equipment Surfaces by Cleaning Systems. II. Sanitizer Effects

Area of Science:

• Food Safety and Microbiology
• Surface Hygiene and Sanitation

Background:

• Stainless steel surfaces in food processing are prone to microbial contamination.
• Effective cleaning and sanitization are crucial for preventing bacterial growth and ensuring food safety.

Purpose of the Study:

• To compare the efficacy of different cleaning systems, including varying sanitizer applications, in reducing soil and bacterial loads on stainless steel.
• To determine the optimal application method and duration for sanitizers in a simulated food soiling and washing environment.

Main Methods:

• A cleaning simulator subjected stainless steel to 30 soiling and washing cycles using milk inoculated with Streptococcus faecalis and Enterobacter aerogenes.
• Four cleaning systems were tested: a basic system, and three variations incorporating an iodophor sanitizer at different stages (pre-milk rinse, post-wash rinse, or extended intercycle period).
• Bacterial numbers and soil levels were monitored throughout the cycles.

Main Results:

• The iodophor sanitizer significantly contributed to controlling bacterial populations, especially when applied for extended periods.
• Sanitizer application during the complete intercycle period (9.5 hours) completely eliminated viable bacteria, outperforming short-contact applications (pre-milk or post-wash).
• The post-wash sanitizer application was more effective than the pre-milk application in reducing bacterial counts.

Conclusions:

• Extended contact time with iodophor sanitizer is highly effective for eliminating bacteria on stainless steel surfaces.
• Sanitizers play a vital role in cleaning systems, enhancing detergency and microbial control.
• Different bacterial species exhibit varied soiling and survival characteristics, influencing sanitation outcomes.