Disinfection manufacturing equipment

The principal adverse effect of hypochlorite is its corrosive action on metallic surfaces, because of its high oxidizing power. This limits its use for disinfection of stainless steel manufacturing equipment. However, when strong disinfection is needed on surfaces contaminated by biofilms, hypochlorite is recommended because of its high activity, together with the addition of metasilicate to help reduce the corrosive activity of the bleach. 

Overhead pipes in all manufacturing areas should be sited away from equipment to prevent condensation and possible contaminants from falling into the product. Unless neglected, stainless steel pipes support little microbial growth, but lagged pipes present a problem and unless they are regularly treated with a disinfectant they will support mould growth. 

Equipment may be sterilized or disinfected by heat, chemical disinfection or a combination of both. Many tanks and reaction vessels are sterilized by steam under pressure, and small pieces of equipment and fittings may be autoclaved, but it is important that the steam has access to all surfaces. Equipment used to manufacture and pack dry powder is often sterilized by dry heat. Chemical disinfectants commonly include sodium hypochlorite and organochlorines at 50-100 ppm free residual chlorine, QACs (0.1-0.2%), 70% (v/v) ethanol in water and 1% (v/v) formaldehyde solution. The... 

The product-specific requirements and instructions are rather to be found in documents such as manufacturing methods for the particular products, operating instructions for particular machines and plant, cleaning and disinfection instructions for particular equipment and plant etc. ... 

A definite schedule should be followed for backwashing and disinfecting the carbon filter. Instructions for this are furnished by the manufacturer of the equipment. 

Disinfection and/or wastes and effluents disposal may be particularly important in the case of manufacture of immunological products. Careful consideration should therefore be given to procedures and equipment aiming at avoiding... 

Every manufacturing area should be equipped with hand-washing and disinfecting facilities and with hand-drier or paper towels ... 

I. Facilities for disinfecting equipment and utensils after their use in manufacturing or testing. 

Within the beer and beverage sector, it is the manufacturer s responsibility to use best practice techniques to ensure a hygienically acceptable product quality. Surfaces, especially when regularly in indirect or direct contact with product, should be easily cleanable and suitable for disinfection. The best way to ensure an appropriate state of hygiene in the production facility is by scheduled controls of surfaces, equipment and product as well as by sufficient safety measures before products are released to the market. 

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