4 replies to this topic

[KTD]

I am looking for supporting documentation giving the concentration levels for any of the food contact 'sanitizers' (chlorine, peroxyacetic acid, 2 and 4 chain quats, etc.) when used to disinfect product contact surfaces after a Blood Borne Pathogen incident. Info is readily available for disinfects used in medical settings, but I would prefer to avoid having to use these, since I do not know of any of them approved for use in a US food processing plant.

[Tony-C]

I am looking for supporting documentation giving the concentration levels for any of the food contact 'sanitizers' (chlorine, peroxyacetic acid, 2 and 4 chain quats, etc.) when used to disinfect product contact surfaces after a Blood Borne Pathogen incident. Info is readily available for disinfects used in medical settings, but I would prefer to avoid having to use these, since I do not know of any of them approved for use in a US food processing plant.

From Wiki: A blood-borne disease is one that can be spread by contamination by blood. The most common examples are HIV, hepatitis B, hepatitis C and viral hemorrhagic fevers. It is difficult to determine what pathogens any given blood contains. Maybe you mean Salmonella, E.coli? I have posted a few links below that may be useful

Some efficacy reports on PAA here: http://www.envirotec...pctperasana.asp
WHO guidance for disinfection using Chlorine ref. avian influenza A(H5N1) virus
From Province of Manitoba

HSPHD Cleaning and Disinfection

Quat info http://mail.mthoodso..._Quat_100_P.pdf and here http://www.cpindustr...09-d72fc9fad56d

[KTD]

Tony-C

[KTD]

Tony-C
I agree as

[KTD]

[quote name='Tony-C' timestamp='1294218986' post='40866']
From Wiki: A blood-borne disease is one that can be spread by contamination by blood. The most common examples are HIV, hepatitis B, hepatitis C and viral hemorrhagic fevers. It is difficult to determine what pathogens any given blood contains. Maybe you mean Salmonella, E.coli? I have posted a few links below that may be useful

Some efficacy reports on PAA here: http://www.envirotec...pctperasana.asp
WHO guidance for disinfection using Chlorine ref. avian influenza A(H5N1) virus
From Province of Manitoba

HSPHD Cleaning and Disinfection

Quat info http://mail.mthoodso..._Quat_100_P.pdf and here http://www.cpindustr...09-d72fc9fad56d



Tony-C
I agree with your comments. However, in the US, the reg agency (FSIS) overseeing meat & poultry processing follows regulatory HACCP, which some times conflicts with scientific HACCP. Recently, a plant had to discard finished product due to not having supporting documentation for the concentration of chemical used to sanitize/disinfect product-contact surfaces after contamination following a BBP incident - this even after chemically cleaning the involved surfaces and given the fact that raw poultry, which would be cooked, was being processed.