6 replies to this topic

[Pipsa]

Hi!

 

I need to validate sufficient time for laundry programs at temperatures 60 and 40 degrees Of course we could test clothes after washing using Hygicult etc. But it would be nicer to find reference for these T-t combinations.

[Charles.C]

Hi!

 

I need to validate sufficient time for laundry programs at temperatures 60 and 40 degrees Of course we could test clothes after washing using Hygicult etc. But it would be nicer to find reference for these T-t combinations.

Hi Pipsa,

 

Assuming the temperatures are Celsius, they are simply both too low. Period.

 

For an early example, see this Post/thread -

 

https://www.ifsqn.co...ion/#entry16154

Edited by Charles.C, 21 October 2021 - 11:08 AM.
added

[Pipsa]

Hi Pipsa,

 

Assuming the temperatures are Celsius, they are simply both too low. Period.

 

For an early example, see this Post/thread -

 

https://www.ifsqn.co...ion/#entry16154

Thank you for your reply!

 

BRC-GS Food Safety Guideline 8.7.1 says: "clothing is commercially sterile following the washing and drying process. ‘Commercially sterile’ means
the removal of vegetative forms of micro-organisms associated with food poisoning and/or spoilage.
To achieve this, a garment should be laundered at a temperature no lower than 65°C for a minimum of
10 minutes, or laundered at a temperature no lower than 71°C for a minimum of 3 minutes, or in
accordance with local regulatory requirements"

 

Referring to that I would assume there should be an achievable time for 60 C to gain commercially sterile clothes. 40 C is a low temperature, it is for aprons, they melt in higher temperatures. I have to find a way to how to clean them. We do have a drying program after cleaning program, but not for aprons.

[Charles.C]

Thank you for your reply!

 

BRC-GS Food Safety Guideline 8.7.1 says: "clothing is commercially sterile following the washing and drying process. ‘Commercially sterile’ means
the removal of vegetative forms of micro-organisms associated with food poisoning and/or spoilage.
To achieve this, a garment should be laundered at a temperature no lower than 65°C for a minimum of
10 minutes, or laundered at a temperature no lower than 71°C for a minimum of 3 minutes, or in
accordance with local regulatory requirements"

 

Referring to that I would assume there should be an achievable time for 60 C to gain commercially sterile clothes. 40 C is a low temperature, it is for aprons, they melt in higher temperatures. I have to find a way to how to clean them. We do have a drying program after cleaning program, but not for aprons.

 

Hi Pipsa,

 

BRC's interpretation of commercial sterility is perhaps somewhat "creative".

Just as an idea, I suggest you have a look at some food matrix, lethality tables for a relatively resistant pathogen such as L.monocytogenes and check the time requirements at 60degC as compared to 65, 70 deg C etc. This Illustrates the bactericidal logic of  employing a higher temperature.

 

IIRC some machine manuals even specify 80degC but I daresay garments themselves impose some restrictions.

[Swiftee]

Hello Pipsa,

This clause isn't relevant to me as I don't work in high care but can try and offer some advice.

For my site we use temperature strips to verify that water temperature reaches the temperature of the programme we are using on the washing machine. (https://uk.rs-online...-labels/0285936) these labels record the highest temperature reached and can be placed on the door or the machine.

 

We visually inspect the clothes after cleaning and record this check on a sheet. Yearly (Risk assessment determined) we swab washed coats for pathogens as another part of verification.

Edited by Swiftee, 20 November 2021 - 11:36 AM.

[Charles.C]

Hello Pipsa,

This clause isn't relevant to me as I don't work in high care but can try and offer some advice.

For my site we use temperature strips to verify that water temperature reaches the temperature of the programme we are using on the washing machine. (https://uk.rs-online...-labels/0285936) these labels record the highest temperature reached and can be placed on the door or the machine.

 

We visually inspect the clothes after cleaning and record this check on a sheet. Yearly (Risk assessment determined) we swab washed coats for pathogens as another part of verification.

Hi Swiftee,

 

Thks yr input. FWIW might comment that the "incident" document attached at end of this post notes that even with a 65degC program, areas around the door such as seals may have significantly lower temperatures and potentially act as bacterial reservoirs.

 

I speculate  that Pipsa is/was interested in use of an in-house laundry.

 

IMO it is significant that a minimum temperature of 65degC is recommended by BRC.

 

The Guidance also contains -

 

Laundries (both in-house and contracted) must ensure that:
•  dirty and clean clothing is adequately segregated to ensure that recently laundered items are not re-contaminated
•  the protective clothing is effectively cleaned (e.g. by the completion of microbiological validation and verification tests)

 

I deduce that visual assessment is considered not sufficient. (albeit the Guidance is theoretically not auditable).

 

@ Pipsa - I suggest a look at the attachments 01-03)  in this post, (first one is complete version of extract linked  in Post 2 above, others of some micro interest) -

https://www.ifsqn.co...ing/#entry33629

(note that the time in 01 is much longer than that minimally specified by BRC at the same temperature)

(also see posts 13,14 of same thread)

 

The attached recent review notes that the CDC criterion is minimum 71degC/25 min  or the addition of a bleach agent if low temperatures are used. The review also suggests that temperatures around 60degC may be effective if used with bactericidal chemicals (eg bleach).

 Laundry and textile hygiene,2019.pdf   523.85KB   70 downloads

 

I also noted these cautionary comments in a current webpage -

 your washing machine can be a home for bacteria.pdf   927.69KB   42 downloads

( JFI the sub-link within above article is attached below)

 washing machine as reservoir for transmission of Klebsiella oxytoca).pdf   479.73KB   34 downloads

[Pipsa]

Hi Swiftee,

 

Thks yr input. FWIW might comment that the "incident" document attached at end of this post notes that even with a 65degC program, areas around the door such as seals may have significantly lower temperatures and potentially act as bacterial reservoirs.

 

I speculate  that Pipsa is/was interested in use of an in-house laundry.

 

IMO it is significant that a minimum temperature of 65degC is recommended by BRC.

 

The Guidance also contains -

I deduce that visual assessment is considered not sufficient. (albeit the Guidance is theoretically not auditable).

 

@ Pipsa - I suggest a look at the attachments 01-03)  in this post, (first one is complete version of extract linked  in Post 2 above, others of some micro interest) -

https://www.ifsqn.co...ing/#entry33629

(note that the time in 01 is much longer than that minimally specified by BRC at the same temperature)

(also see posts 13,14 of same thread)

 

The attached recent review notes that the CDC criterion is minimum 71degC/25 min  or the addition of a bleach agent if low temperatures are used. The review also suggests that temperatures around 60degC may be effective if used with bactericidal chemicals (eg bleach).

Laundry and textile hygiene,2019.pdf

 

I also noted these cautionary comments in a current webpage -

your washing machine can be a home for bacteria.pdf

( JFI the sub-link within above article is attached below)

washing machine as reservoir for transmission of Klebsiella oxytoca).pdf

 

Hi Charles, I return to this topic after a while :) Thank you for your input to this topic!

 

We ended up in a solution where clothes used at high-care area are dried after washing, where this drying process T,t curve meets demands of BRC-GS. For the appron, our environmental monitoring process shows, that the cleanliness of the appron is highly sufficient only for the 40 degrees laundry programm :)