| Microbe attachment on food equipment surfaces | cells multiply on solid surface --> formation of micro-colonies --> biofilm on surface |
| Biofilms contain... | - microbial cells
- extracellular polysaccharide
- entrapped debris
- fimbriae contact surface and other cells |
| Importance of biofilms | - protect cells against physical removal like washing and cleaning
- increased cell resistance to heat and sanitizers
- cells become established in food processing environment and are difficult to remove
- constant source of microbial contamination |
| Cleaning | - removal of visible and invisible dirt, debris, soil, or any unwanted material
- detergent used to aid cleaning |
| Sanitation | - destruction of pathogens, many spoilage microbes also killed
- chemical sanitizers mostly used |
| Main objective of sanitation | - minimize microbial contamination of food at all stages of handling
- sources of microbes (processing environment, equipment, tools, food contact surfaces, workers) must be understood |
| Importance of proper sanitation | - reduction of microbes to desired levels in further processed food products
- increased shelf-life of foods
- reduction in foodborne diseases |
| Sanitizing and cleaning | Sanitation is ineffective without proper cleaning! Must remove debris/physical matter with cleaning detergents before using a sanitizer. |
| Factors to consider for effective sanitation: plant design | - consult regulatory agencies before construction
- design for food protection (floor plan, materials, air flow)
- separate areas for raw and finished products
- approved plumbing/waste water supplies and disposal |
| Factors to consider for effective sanitation: microbial quality of food ingredients | Water: should be free from pathogens, low numbers of spoilage organisms
Ice: used for chilling, can also be microorganism source
Brine/curing solutions: must be fresh, prolonged storage reduces nitrite (lost as nitric oxide)
Spices: source of bacterial/mold spores, use irradiated or fumigated spices |
| Factors to consider for effective sanitation: air quality | - large volumes used in some operations (ex. spray drying)
- source of microbial contamination from dust
- install air filtration system |
| Factors to consider for effective sanitation: training personnel | - emphasize importance of sanitation & personal hygiene
- how to monitor implementation of the sanitation program
- workers with illness or infection should not handle food products |
| Factors to consider for effective sanitation: equipment | can be a source of contamination, design should permit:
- protection of food from contamination
- easy cleaning and sanitizing
- easy disassembly and clean in place (CIP)
- no dead spots where microbes can accumulate
- meat grinders/choppers/slicers/conveyor systems need more attention |
| Factors to consider for effective sanitation: cleaning of processing facilities | - removal of visible and invisible soil/dirt
- soil varies with food being processed: lipids, proteins, CHOs, minerals
- chemical detergents used to aid cleaning: emulsify lipids, dissolve proteins, suspend CHOs and minerals
- energy required: spraying, scrubbing, temp, flow rate |
| Factors to consider for effective sanitation: standards and guidelines | - use reputable suppliers of raw materials and ingredients
- high quality raw materials (low microbial counts) are important |
