Chemical sanitization

Rodgers, S.L., Cash, J.N., Siddiq, M. and Ryser, E.T. (2004) A comparison of different chemical sanitizers for inactivating Escherichia coli 0157 H7 and Listeria monocytogenes in solution and on apples, lettuce, strawberries, and cantaloupe . Journal of Food Protection, 67, 721-731. 

Ultraviolet light (UV) is not effective enough to eliminate existing biofilm. When coupled with conventional thermal or chemical sanitization technologies, however, it is most effective and can prolong the interval between system sanitizations. 

Chemical manufacturing and petroleum refining have enriched our lives. Few individuals in the developed world stop to realize how the chemical industry has improved every minute of their day. The benefits of the industries are apparent from the time our plastic alarm clock tells us to wake up from a pleasant sleep on our polyester sheets and our polyurethane foam mattresses. As our feet touch the nylon carpet, we walk a few steps to turn on a phenolic light switch that allows electrical current to safely pass through polyvinyl chloride insulated wires. At the bathroom sink, we wash our face in chemically sanitized water using a chemically produced soap. 

Jungbauer, A., Lettner, H. P., Guerrier, L., and Boschetti, E. (1974). Chemical sanitization in process chromatography. Part 2 In situ treatment of packed columns and long-term stability of resins. Bio-Pharm. 7, 37-42. 

The chemical and microbiological quality of water used in production should be specified and monitored. Care should be taken in the maintenance of water systems in order to avoid the risk of microbial proliferation. After any chemical sanitization of the... 

Once deposits are removed and the surface is visibly clean, it is time to sanitize. Choices for chemical sanitizing agents include the halogens, chlorine and iodine, as well as quarternary ammonium compounds (QUATS). Table 7-1 compares sanitizers with respect to their relative merits and deficiencies. 

In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer s label or by immersing in hot water at or above 171°F for thirty seconds test the chemical sanitizer concentration by using an appropriate test kit... 

For chemical sanitizing dish machine, check the sanitizer concentration on a recently washed food-contact surface using an appropriate test kit... 

For a chemical sanitizing dish machine, check the level of sanitizer remaining in bulk container fill, if needed prime the machine according to the manufacturer s instructions to ensure that the sanitizer is being pumped through the machine retest if the proper sanitizer concentration level is not achieved, stop using the machine and contact the appropriate individualfs) to have it repaired use a three-compartment sink to wash, rinse, and sanitize until the machine is repaired... 

Once deposits and debris are removed and surfaces are visibly clean, the equipment can then be sanitized. Sanitizing agents may include the halogens (e.g., iodine), hot water, ozone, peroxides, quaternary ammonium compounds (QUATS), or acidulated sulfur dioxide. Table 9.1 compares commonly used chemical sanitizers with respect to their relative advantages and disadvantages. 

Chemical sanitation with sodium hypochlorite can lead to the formation of chlorinated organic species from the rubber compound. For example, chlorinated BT, and various chloroanilines have been detected in the NR and NBR compounds studied (from the phenylene diamine antiozonants present). 

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