Sanitization in place

Millipore, Billerica, MA) are the two most commonly used at production scale. Recently, GE Healthcare released a new type of Protein A called MabSelect SuRe . This latest MabSelect resin is resistant to deterioration from cleaning and sanitization-in-place with 0.1-0.5 NaOH. 

Hepatitis A is one of the most widespread infectious diseases worldwide. It is caused by the hepatitis A virus and is common in places with poor standards of hygiene and sanitation. The virus attacks the liver and causes varying degrees of illness in patients. 

Clean in place (CIP) is a system which involves circulating or once-through water rinses and chemical or sanitizing solutions which are discharged through plant and equipment while kept in an assembled state. The rinses and solutions are used such that all contaminated or soiled product contact surfaces are cleaned to an acceptably high and consistently reproducible state. 

When reusing an expanded bed one must have guarantees that it is clean and sterile. Therefore, proper sanitation is required. In most cases, treatment with 0.5 M NaOH is recommended. After a treatment for 1 hr it is regarded that any cells present have been killed. The sanitation is often carried out as a cleaning-in-place (CIP) procedure. To meet the challenges that such treatment exerts on the system, support and attached ligands as well as the coupling link must be stable to the treatment. 

The hood and other inaccessible parts of fryer are equipped with spray nozzles as part of the cleaning-in-place (CIP) system installed by the fryer manufacturers. The CIP systems are common with equipment designed for operation in the plants processing meat, poultry, or fish where daily sanitation of the frying system is mandatory. However, the fryer pan, the piping, and the external oil heater must be washed with caustic solution or sanitizing chemical to remove the residual oil and crumbs left after the fryer is emptied. 

This section also requires written procedures associated with sanitation and that the facilities should be maintained in a good state of repair. Although it may seem obvious that maintenance should be performed regularly, it can happen that preventative maintenance programs compete with production requirements for attention however, an in-depth preventative maintenance program should be in place. 

Ensuring that guidelines and procedures are in place and implemented for the storage and transportation conditions such as temperature, humidity, lighting controls, stock rotation, sanitation,... 

On the other hand, measures may be taken to avoid contamination in the first place. These measures include hygienic design of the equipment in use and its periphery. In addition, a suitable cleaning and sanitation protocol has to be in place, accompanied by appropriate training of the respective operators. Furthermore, a regular control of the hygienic status is a useful tool to track possible weak points within the cleaning and sanitation protocols and to further improve these protocols. 

Despite the deficiencies noted above, ATP-bioluminiscence technology is used in sanitation monitoring, where immediate results are required prior to beginning operation. Presently, there are several luminometers and test kits being marketed. Once the monitor is in place, the cost per test (which includes sample collection container, swab, and reagents) is near 3. 

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