Sanitizer testing
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.
Regards,
Constantine
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 -