UV Knife Sterilization
Happy Friday Everyone!
I am currently looking into a more effective means to properly sanitize and store food contact knives we use in our dairy packaging facility. I have been leaning towards UV sterilization cabinets to solve both sanitary storage and sterilization factors. I would be interested to hear if anyone has any prior or current experience with UV sanitization/sterilization (specifically whether or not it works (4 or 5-log reduction), equipment upkeep and maintenance costs, etc.
All opinions are welcome!!!
There are only a few references about the use of UV in sterilizing food and food processing equipment. But I believe there are already a number of companies using the technology.
As a general rule of thumb you have to consider the possible amount of survivor microorganisms on your tool to be UV sterilized. Next to this is the lamp to be used which should emit the right value of UV rays to steilize the tools. If you use a combination of high UV amount and long exposure time, i think the system will be effective.
One of the internationally known probiotic beverage manufacturer makes use of UV to disinfect their manufacturing lines. UV lights are turned ON after they shutdown the operation.
Hope this helps even a little. :gleam:
I'm curious...are these knives used on the raw side or pasteurized side or both? If on the raw side, why even bother? I would rather spend time, resources, and energy in other areas. Just make sure personnel are cleaning the knives or storing them in sanitizer. If on pasteurized side and product contact (makes me wonder why kind of dairy operation? Cheese?) then the UV could work well, but again wouldn't it only be effective if the knife was clean to begin with? You can't sterilize or sanitize a dirty surface, even with UV. If that's the case, wouldn't you just use a chemical sanitizer?
What kind of knives are these?
rmills06...Thanks for the response! In this particular room we only repackage/grind/shred bulk RTE cheeses. Knives are carefully used to remove cryovac packaging on bulk cheese wheels/blocked which are then dumped into food contact bins (the cheese not the knives :rofl2: ).
My question was only in regards to the effectiveness of sanitization on already washed stainless knives. Our process is already to wash, rinse, and sanitize all product contact knives day of use, I was just curious as to the effectiveness of UV as a method to mitigate chemical costs as well as help with storage issues. Have you ever used any of these units? I am curious if anyone has ever validated their usefulness as a sanitizing method.
Thanks Again!!!
I have never used them. Only have used UV for bottled water treatment. As another said it can be effective, but it is best used with uniform sized items you are sterilizing. I think it will work for your application, but of course you will have to work with the manufacturer to validate it for the knives. Very interesting!
rmills06...Thanks for the response! In this particular room we only repackage/grind/shred bulk RTE cheeses. Knives are carefully used to remove cryovac packaging on bulk cheese wheels/blocked which are then dumped into food contact bins (the cheese not the knives :rofl2: ).
My question was only in regards to the effectiveness of sanitization on already washed stainless knives. Our process is already to wash, rinse, and sanitize all product contact knives day of use, I was just curious as to the effectiveness of UV as a method to mitigate chemical costs as well as help with storage issues. Have you ever used any of these units? I am curious if anyone has ever validated their usefulness as a sanitizing method.
Thanks Again!!!
Why UV v.s. an autoclave?
Thanks rmills!
Scampi...From my limited research it seems as though cost ($/in3) is lower for UV, though I may be completely off base here (plus the thought of running another steam or water line into this particular dry processing area is a little scary to me :ejut: )
Yes, $$ and moisture is a concern for sure. A heat only autoclave might be a better option.....how will the UV touch the underside of the knife if it's sitting on a tray?
Not sure what your budget is, but a Tuttnauer benchtop autoclave can be had for around $4,000 or $5,000 USD. They are easy to use, hold up well, and best of all no lines need to be run. It recaptures the steam and condenses back to use the water again.
Drawbacks, smaller size (but should be fine for knives), have to empty and maintain water tank every so often, some automation, but manual user will be needed for each part of the cycle.
Hi Guitardr,
There is perhaps some necessity to distinguish between Sanitation and Sterilization.
What is yr criterion/criteria for an adequately "de-microbialized" knife for yr specific application?
I don't quite get the interest in sterilized knives, sounds more like a hospital. But perhaps you do have very exacting cheese requirements ?
FWIW micro.labs use a hot-air oven for sterilization of metal items, my guess less expensive than above techniques but does require time for a batch. Cheap manual autoclaves also exist if you are really so inclined and don't mind a somewhat steamy environment / getting yr hands a bit warm. :smile:
Hi. I would suggest you look at a new product in the marketplace called Cleanslate. We have been completing some trials and are very impressed with the results of this equipment in reducing pathogen counts in 30 seconds. Originally set up for the medical industry but diversifying into food manufacturing industry.
Hi. I would suggest you look at a new product in the marketplace called Cleanslate. We have been completing some trials and are very impressed with the results of this equipment in reducing pathogen counts in 30 seconds. Originally set up for the medical industry but diversifying into food manufacturing industry.
Appears to be primarily designed for "sanitizing" and "disinfecting" in hospitals.
Sorry for coming back late to the party and thanks for all the previous responses!!!
I guess i should explain our process a little more...
We use stainless steel knives to remove cryovac wrapping from our bulk cheese products prior to sending them into a formulation and "chop" area. This is critical as this is VERY upstream in our process and the company has, in the past, had issues with elevated micro levels on these items. My thought process was two fold in that I was curious if UV was cost effective over the long term (as a wall mounted cabinet unit can be had for about $1K) and this also solves an issue with storage location and inventory of our knives. For me sanitation vs. sterilization is not really an issue (especially if i am getting into sterilization levels at a comparable $$ to our current process).
Additionally, I just also thought this was neat!! :sleazy: