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Posted 26 November 2017 - 04:43 PM

Hello everyone,


Could you share your experience in methods of sanitizers testing?


Currently we use Diversey Divodes FG and want to move to a similar product from EcoLab. Both of these sanitizers are sprayed on the surfaces. Divodes is based on propyl alcohol (50-75%) and isopropyl alcohol (10-20%).

We produce the extruder crisps and we use dry materials and water as ingredients.

Product contact surfaces: stainless steel and polymeric belt conveyors.


The applications of the sanitizer:

1) sanitize product-contact surfaces after the wet cleaning.

Normally we do the cleaning in such a way:

1) remove product residues;

2) clean all the surfaces with hot water;

3) apply the detergent (foam) and leave it for 10 minutes;

4) rinse away the residues of foam;

5) check the cleanness with ATP;

6) spray the sanitizer onto the product-contact surfaces;

So the surface is considered to be clean prior the use of sanitizer (clean both off the product residues and microorganisms - as controlled by ATP), we use it here just to ensure there are no vegetative forms of microorganisms left.


2) the sanitizer is also used to disinfect product-contact surfaces while the line is temporarily stopped (e.g. due to a breakdown of some equipment) + disinfecting non-product contact surfaces near the product zone (e.g. legs of equipment in dry area, bottom parts of walls, etc.);


I am going to test it on a conveyor belt after some period of production (imitating the stop of the line, the should be in operation for at least 6 hours).

This polymeric conveyor belt is used to transport the dough (moisture is about 30-35%), so there is expected the maximum micro load.

It would be in such a way:

1) damp the residues of dough from the conveyor (just discharge the conveyor, no mechanical cleaning);

2) swab the belt surface;

3) spray the sanitizer and wipe the belt with it (+ wait as long as prescribed by the manufacturer of the sanitizer);

4) swab the belt again;


Parameters to be tested:

- TVC;

- E. coli;

- Moulds & Yeasts,

- Bacillus cereus (as it can be normally presented in starchy raw materials);


Pass through result: at least 90% reduction in number of microorganisms.


Can anyone comment/amend/correct this plan? Maybe you have some practical experience on this topic - it would be highly appreciated.





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Posted 26 November 2017 - 09:33 PM

Hi Constantine,


A few comments.


The assumption in 1 that low ATP implies freedom from vegetative microorganisms is mostly not correct in practice as shown in numerous publications. Occasionally exceptions do occur but you will need to validate such a claimed correlation.


Formulating criteria for judging the sanitary status of food contact surfaces after cleaning-sanitizing is a highly subjective topic. I suggest you have a look at this thread and the excel file in 1st Post -



Kind Regards,



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