Microbiology and ATP tests on CIP rinsing water
Dear all,
I recently started a new project on CIP validation for milk, yogurt, icecream and beverage plants in US.
I am pretty new to the topic and trying to understand current practices in those plants in terms of usual checks done on rinsing water after CIP.
What kind fo CIP validation tests are usually performed on rinsing water ? ATP-tests on rinsing water? microbiological tests on rinsing water?
Others, like pH, conductivity?
What is the frequency of performing those tests? Like , after every CIP?
When microbiological tests are performed on rinsing water, what kind of microorganisms are the most interesting to detect? Are they different according to the different food sectors?
For microbiological tests on rinsing water do you perform TVC only, or are you also interested in pathogens classification, such as salmonella or listeria?
Are those tests usually performed in-house or outsourced?
I have heard also (maybe I misunderstood) that before shipping out products, plants need to wait for microbiological tests results from CIP validation (on rinsing water).
Is this correct? Or maybe we need to wait for microbiological tests results performed on final products?
Thanks a lot in advance,
MaryC
Hi MaryC,
Looks a bit simillar to yr previous recent thread ?
Hi Charles,
Thanks a lot for your reply.
Probably the two discussions can look similar, but I am now focusing only on tests on rinsing water.
I was wondering if practices are the same... and which practices are preferred.
Best regards
Maria
Hi MaryC,
How did you conduct this project and how did it go?
I am currently doing a similar project at the moment but in a chemical manufacturing plant.
Thanks
Jess
1. Microbiological tests are better as they identify what microbes are present and allow you to choose the best method of correction.
2. Testing should be conducted after every CIP, recorded and monitored to ensure your CIP processes are effective. This is especially important in the dairy industry where microbes have the propensity to proliferate. This adds value to your process in the event of audits and reviews.
3. I can't tell you the types of microbes to test for off the top of my head but consider ones which are specifically common to dairy, ones that are common to food, air borne microbes, yeasts and mold spores.
4. If you do not have proper facilities to conduct microbial analyses, rapid test kits are an efficient way to conduct qualitative tests. They won't tell you how much of the microbe is present (which you might care about if it is yeasts and molds) but it will tell you if something is there or not (which is important for no-tolerance microbes such as E. coli). Neogen test kits are good.
5. Out sourcing is fine if you don't mind waiting a while for your results and they can tell you what is the level of concentration of microbes in your product (if any).
Hope this helps.
Regards,
Ren