Jump to content

  • Quick Navigation
Photo

Use of sanitizer in food/ dairy product

Addition of sanitiser in food

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

#1 MDG

MDG

    Grade - MIFSQN

  • IFSQN Member
  • 98 posts
  • 5 thanks
1
Neutral

  • India
    India
  • Gender:Male
  • Location:India

Posted 13 October 2015 - 04:28 PM

Hello,

 

1) It is allowed to add sanitiser hydrogen peroxide and per acetic acid in food product. If yes then what will be the permitted dosage as per USDA.



#2 RMAV

RMAV

    Grade - SIFSQN

  • IFSQN Senior
  • 406 posts
  • 121 thanks
41
Excellent

  • United States
    United States
  • Gender:Male
  • Location:USA - Midwest
  • Interests:QA, Micro, Sanitation;
    Meats, Juice, Condiments;
    SQF, Audit, and aviation

Posted 13 October 2015 - 04:47 PM

A sanitizer's purpose is to kill.  It is not an ingredient in food products.



#3 gfdoucette07

gfdoucette07

    Grade - MIFSQN

  • IFSQN Member
  • 167 posts
  • 111 thanks
25
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Little Falls MN
  • Interests:Food safety, QA, sharing my knowledge. Farming, growing, life

Posted 13 October 2015 - 06:28 PM

MGD, would you be looking at this for a ground meat product?  I know at a former employer we used a peracetic acid (PAA) at a certain PPM but it was given by the manufacturer.  My suggestion is reach out to one of the sales people because they would have the best info.  I will try to reach out to them though and see what we were running.

 

RMAV-food grade versions are classified as processing aids and are used in ground beef/poultry to assist in the lowering of coli (right, wrong, or otherwise).

FDA approved for direct food contact:  21 CFR 173.315 (fruits, vegetables) & 21 CFR 173.370 (meat, poultry, seafood)

 

G



#4 RMAV

RMAV

    Grade - SIFSQN

  • IFSQN Senior
  • 406 posts
  • 121 thanks
41
Excellent

  • United States
    United States
  • Gender:Male
  • Location:USA - Midwest
  • Interests:QA, Micro, Sanitation;
    Meats, Juice, Condiments;
    SQF, Audit, and aviation

Posted 13 October 2015 - 06:44 PM

He's talking Dairy, right?  I'm aware of surface treatments, but how could there be an acceptable application to dairy?  But hey, I usually learn something new every day ;-)



#5 gfdoucette07

gfdoucette07

    Grade - MIFSQN

  • IFSQN Member
  • 167 posts
  • 111 thanks
25
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Little Falls MN
  • Interests:Food safety, QA, sharing my knowledge. Farming, growing, life

Posted 13 October 2015 - 07:59 PM

Didn't see anything about a specific product that's why I asked but you are correct, I can not see a use in dairy either



#6 MDG

MDG

    Grade - MIFSQN

  • IFSQN Member
  • 98 posts
  • 5 thanks
1
Neutral

  • India
    India
  • Gender:Male
  • Location:India

Posted 15 October 2015 - 03:48 PM

There is some information that ,In butter industry, Slab is dipped in chlorine solution to prevent the yeast and old growth.



#7 RMAV

RMAV

    Grade - SIFSQN

  • IFSQN Senior
  • 406 posts
  • 121 thanks
41
Excellent

  • United States
    United States
  • Gender:Male
  • Location:USA - Midwest
  • Interests:QA, Micro, Sanitation;
    Meats, Juice, Condiments;
    SQF, Audit, and aviation

Posted 15 October 2015 - 03:53 PM

Learn something new every day  ;-)



#8 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,307 posts
  • 5128 thanks
1,129
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 15 October 2015 - 05:59 PM

Hi MDG,

 

From my experience H2O2 is -

(a) very nasty to user in conc.form

(b) apt to shrivel the target if applied too liberally.

 

USDA's viewpoint - no idea, sorry.


Kind Regards,

 

Charles.C


#9 Vinit

Vinit

    Grade - Active

  • IFSQN Active
  • 14 posts
  • 2 thanks
1
Neutral

  • India
    India

Posted 15 October 2015 - 06:36 PM

There is some information that ,In butter industry, Slab is dipped in chlorine solution to prevent the yeast and old growth.

 

Hi..

MDG

 

Hydrogen Peroxide (H2O2)

H2O2 looks like water (H2O), but that extra oxygen molecule makes this natural water additive one of the most powerful oxidizers

Hydrogen Peroxide is a strong oxidizer used for high-level disinfection and sterilization

 

Disinfection with H2O2 Ag+ against all kinds of bacteria and germs
Disinfection with H2O2 is a powerful virucidal and bacteriostatic agent. (Shuval et al 1995, Batterman et al 2000, Pedahzur et al 2000) Research revealed that the hydrogen peroxide / silver system is a safe and effective bacteriostat and virucidal agent with a long residual effect (Shuval et al 1995, Pedahzur et al 2000 and Liberti et al 2000).
According to the EEC, WHO, and the USEPA silver and hydrogen peroxide pose no harmful effects to humans (Pedahzur et al 1995).
France, Germany, Switzerland and Australia have all approved hydrogen peroxide / silver products for drinking water disinfection (Pedahzur et al 1995, Shuval et al 1995).
 
Hydrogen peroxide/Silver: appears like water and has no taste and odor, so there is no alteration to taste of food or water, in its diluted form is non-irritant to eyes, skin and mucous membranes and is non-toxic, non-carcinogenic and non-mutagenic.
 

Evaluation of Alternative Legionella Disinfection Technologies

The Acceptability of the Disinfectant Formulation for Treatment of Drinking Water

The active ingredients of the commercial disinfectant formulation under study are non-toxic H2O2 and silver. H2O2 has been approved for drinking water disinfection at the concentration required for this anti-Legionella treatment in Europe under “European Standard- EN 902–1999 - Chemicals used for treatment of water intended for human consumption-hydrogen peroxide”.

The use of silver at the concentration required for drinking water disinfection has been approved by the WHO, the EU and the United States Environmental Protection Agency. The commercial formulation has been specifically approved for drinking water disinfection by the USEPA under FIFRA, by the Drinking Water Inspectorate (DWI) in the United Kingdom and the by health authorities in Australia.

 

 

The United States dictate a maximum value of, 0,1 mg/L of silver. (EPA, National Secondary Drinking Water regulations, 2002).

 

http://www.oxytechso...n/content/1002/

 

 

Thanks

Vinit



#10 Vinit

Vinit

    Grade - Active

  • IFSQN Active
  • 14 posts
  • 2 thanks
1
Neutral

  • India
    India

Posted 15 October 2015 - 07:07 PM

There is some information that ,In butter industry, Slab is dipped in chlorine solution to prevent the yeast and old growth.

 

MDG

 

Where r u used these chemicals(H2O2 & Peracetic acid) for any food product and water purifier(replace with chlorine).

 

Pls give more details about that.



#11 RMAV

RMAV

    Grade - SIFSQN

  • IFSQN Senior
  • 406 posts
  • 121 thanks
41
Excellent

  • United States
    United States
  • Gender:Male
  • Location:USA - Midwest
  • Interests:QA, Micro, Sanitation;
    Meats, Juice, Condiments;
    SQF, Audit, and aviation

Posted 15 October 2015 - 08:34 PM

I dug up a label specimen I had for a certain EPA-regulated peroxyacetic acid and hydrogen peroxide sanitizer.  Only food contact use listed on the label is for unprocessed fruit/vegetable wash and surface treatment of shell eggs.

 

This does not directly answer the question as this is the application for a specific product by one manufacturer.

 

Here's a link to an article about its use which is a much better read than my uneducated ramblings:

 

http://www.foodsafet...-food-industry/

 

Moderators, please delete the link if inappropriate - I couldn't find the forum rules to verify.



Thanked by 1 Member:

#12 Simon

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,448 posts
  • 1312 thanks
678
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 16 October 2015 - 06:04 AM

That kind of educational and on-topic link is fine RMAV.

 

Thanks,
Simon


hand-pointing-down.gif
 
Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 140 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html

 

recommend-us-on-facebook.png


#13 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,307 posts
  • 5128 thanks
1,129
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 16 October 2015 - 06:35 AM

Hi MDG,

 

Both chemicals are discussed (and others) in commercial products for fresh produce in this attachment  –

 

http://www.ifsqn.com...5643#entry75643

 

Peracetic acid thread here –

 

http://www.ifsqn.com...are-experience/


Kind Regards,

 

Charles.C


#14 MDG

MDG

    Grade - MIFSQN

  • IFSQN Member
  • 98 posts
  • 5 thanks
1
Neutral

  • India
    India
  • Gender:Male
  • Location:India

Posted 19 October 2015 - 04:25 PM

Hello,

 

What will be residual time  of contact for the use of per accept acid and hydrogen peroxide solution.






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users