Jump to content

  • Quick Navigation
- - - - -

Cleaning surfaces using nonpathogen microorganisms

  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic

#1 Darior


    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks

  • Croatia

Posted 16 April 2011 - 08:05 AM

I was wondering.. in food industry when we are cleaning surfaces we usually use cleaning agents and disinfectants which generally destroy most microorganism, both pathogen and non-pathogen nonselectivly. So if there are residues of food left on cleaned surfaces pathogen microorganisms can, if they get on that residue grow freely since non-pathogens are reduced/destroyed and cannot inhibit growth of pathogens. So my question is: would it make sense to add specific non-pathogen microorganisms to cleaning agents (or to spray them on the surface after cleaning) which would inoculate any food residues on the surfaces and hence inhibit/slow down the growth of pathogen microorganisms?


#2 'Femi Stephen

'Femi Stephen

    Grade - Active

  • IFSQN Active
  • 3 posts
  • 0 thanks

  • United Kingdom
    United Kingdom

Posted 16 April 2011 - 11:30 AM


I understand your concern and in theory may work, but we have to think of the effect in the future. There may be transfers of virulent cmpounds between the pathogenic and non pathogenic organism and can in the future cause the rise in a new pathogenic organism. Although it's a long shot but it's something I think it's worth concedering

#3 Ken


    Grade - MIFSQN

  • IFSQN Member
  • 92 posts
  • 21 thanks

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Durham, UK
  • Interests:WORK: ISO 22000 & ISO 9001 Lead Auditor training, Food safety technical Support & Training, BRC Food
    PLAY: Music concerts / festivals. Play a variety of instruments

Posted 20 April 2011 - 11:14 PM

No it does not make sense. Simple answer is that you can only disinfect a clean surface - you must remove the food residues and then you can disinfect the surfaces.

#4 YFoodSafety


    Grade - AIFSQN

  • IFSQN Associate
  • 38 posts
  • 9 thanks

  • Egypt
  • Gender:Male

Posted 23 April 2011 - 12:33 PM

Dear Dario
- first of all we should evaluate the effectiveness of existed cleaning and disinfection procedures (by monitoring, microbial swabbing, ..). If there is any deviation or NC, then we can review this program; modify the methods, alternate the detergents or disinfection, training of workers and .....etc. The use of competitive MOS to control the possible risk of food contact surfaces pathogens need more research and investigation work.

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate