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Using UV disinfection in food manufacturing

UV disinfection

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Seville2012

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Posted 25 May 2022 - 02:38 PM

Dear IFSQN Team,
Could any one pls guide through the below concern
We need to implement UV disinfection method in food processing plant(inside cooling tunnels in chocolate plant)
Appreciate your valuable suggestions.
Regards



Scampi

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Posted 25 May 2022 - 02:46 PM

How large are the tunnels-----are they fully disassembled for cleaning?   Will they be reassembled prior to UV blasting?  Fully dry?


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Seville2012

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Posted 26 May 2022 - 04:17 AM

Dear Scampi,
The cooling tunnel is around 24 meters in length and yes it can be disassembled for cleaning
Prior to UV treatment the whole tunnel shall be closed.yes the contact surface would remain dry.
My next question is what is the recommended UV light strength & can it be used throughout production run ? Say for 6days continuous
production ?
Also is there any service provider for this UV disinfection?



Scampi

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Posted 26 May 2022 - 12:05 PM

Why are you wanting to use it during production??  It cannot penetrate the layer of chocolate that will occur so IMO an exercise in futility

 

Generally speaking, this will be UV-C light which is a known carcinogen and requires special PPE

 

Why are you wanting to clean the chocolate cooling tunnel so frequently?  This product type (generally) goes a very long time between cleaning due to the risk level and not wanting to introduce water of any kind


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Charles.C

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Posted 26 May 2022 - 03:47 PM

Dear IFSQN Team,
Could any one pls guide through the below concern
We need to implement UV disinfection method in food processing plant(inside cooling tunnels in chocolate plant)
Appreciate your valuable suggestions.
Regards

Classic suggestion re-installation is to consult the manufacturer of the "cooling tunnel".


Kind Regards,

 

Charles.C


Seville2012

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Posted 26 May 2022 - 04:22 PM

Dear Mr Charles,
Thanks for the valuable suggestion.
Dear Scampi,
This Chocolate product is comparatively high in moisture(14%)so frequently we are facing challenges with higher micro-counts. And we need an efficient method to eliminate the counts.
Also is it legally advisable to use UV light in disinfection during production run?(we are using this in closed chamber?
Also is there any possibility that the product may turn GMO??
Kind regards.



Tony-C

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Posted 27 May 2022 - 03:03 AM

Dear Mr Charles,
Thanks for the valuable suggestion.
Dear Scampi,
This Chocolate product is comparatively high in moisture(14%)so frequently we are facing challenges with higher micro-counts. And we need an efficient method to eliminate the counts.
Also is it legally advisable to use UV light in disinfection during production run?(we are using this in closed chamber?
Also is there any possibility that the product may turn GMO??
Kind regards.

 

You will only reduce surface counts here, it may be useful to kill yeast & moulds on the top surface (you would need to roll the product to expose it to the UV to all surfaces. It is highly unlikely that it would significant reduce anything but surface levels.

It is more effective on packaging such as lidding where it can be positioned close to the packaging food contact surface and effectively disinfect it.

Kind regards,

Tony 



Seville2012

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Posted 27 May 2022 - 04:19 AM

Dear Mr Tony-C,
Thanks for the kind remarks
Apart from UV-C treatment are there any options available?
We shall coordinate with our local equipment suppliers for UVC & pls advise if UV-C is still safe to use in food processing?



Scampi

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Posted 27 May 2022 - 12:19 PM

How exactly are you sending your product through the blast chamber

 

How are you cleaning it?  The issue may not be the sanitizer step but rather the cleaning process that is the problem


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