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V Study the important principles apply to the process of cleaning

and disinfection

V Study variety methods of disinfection

V Study the procedure of cleaning and disinfection

a
 
V Yleaning remove large number of micro-organism but not kill
them. Therefore vehicle of contamination in food premises.
V Using:
heat
chemicals
irradiation (UV) ± for atmospheres, clear water but not for
surfaces
—
 

 
V iffective but may be not practicable for surfaces
V Use in machines e.g. dishwashing, 88°Y, contact times 1-15
seconds
V Sterilizing unit, 82°Y for 30 seconds

 

 
V Steam jets to disinfect machinery or surfaces (difficult to
reach)
V Self drying but disadvantages :
effect on some materials, wall, ceiling, paint,
remove grease and lubricants from machinery,
safety hazard (for untrained workers),
form condensate on other equipment (overhead pipes &
metal girders)
Y
  

 
V Yare taken to avoid effect on food, equipment or personnel

1. Yhlorine-release agent
hypochlorus acid (HOY ) - disinfect by oxidation of protein
2,000 ppm., 3 mins.
use below 40°Y to corrosion. Maximum 200 ppm,
contact time 20 min.
Upon completion of disinfection · rinsed off with clean,
cold water.
2. Quaternary ammonium compounds (QAY)
Safe, odour-free, non-corrosive, stable and taint-free
bactericides.
Not effective against Gram-negative bacteria, viruses, fungi
Yationic ± in brewing, fermentation
3. Iodophors
ixpensive, consisting of I2 + non-ionic surfactant in an acid
medium.
Suitable for dairy, breweries, soft drink industry
Advantages: ability to kill a wide range of organisms,
effective at low temp, tolerance of soiling and hard water
and brief contact time.
Not use on Al or copper, plastic (stain)
4. Biguanides
Bactericidal in acid; expensive
Similar to QAYs, but better all round performance.
Use in glass washing.
Not suitable in highly alkaline condition and use after
caustics.
5. Amphoteric surfactants
Bactericidal properties in acid solution.
ow toxicity, relatively non-corrosive, tasteless and
odorless.
Good detergent but expensive and limited antibacterial
activity.
ü. Peroxy compounds
Terminal disinfection in large dairies
Paretic, replace hydrogen peroxide - detergent blend
7. Paretic acid
Acid, oxidative action, suitable only on glass or stainless
steel
8. Alcohols
³dry´ area e.g. point of sale, packing belts spray/wipe.
Blend with QAY, mild detergent e.g. ithanol, iso-
propanol
9. Aldehydes
Formaldehyde and glutaraldehyde have a wide spectrum but
high toxicity and irritancy characteristics.
Y 

 


Amount of soiling
Water hardness
Yontact-time
Type of micro-organism
Type of surface to be disinfected
Possibility of taint
Temperature
Toxicity of disinfectant and effect on personnel
Ionic nature of detergent before disinfection
Ways its used/method of application
†

  


airect food ± contact surface
Hand-contact surface
Food worker¶s hands
Yleaning materials of equipment ± cloth towels at ü5°c
washing machine
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1. Visual indicator e.g. iodophor

2. Bacteria-swabbing of surfaces

3. ixamination of food product

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1. Pre-clean: sweeping, wiping, scrapping off, pre-rinsing/pre-
soaking
2. Main clean: apply detergent and loosen dirt
3. Immediate rinse: remove loosened dirt, chemical
neutralization of cleaning agent
4. aisinfection: destruction of residual micro-organism
5. Final rinse: remove disinfectant residues
ü. arying: remove final rinse water
Y

 
V Soaking
V Manual cleaning
V Pressure washing
V Use foams, gels or mist
V YIP
V Machine dish washing
Y
 
Y


V YIP replace hand cleaning in dairies, breweries and potable
liquid installations
V Yirculating non-foaming detergents and disinfectants through
equipment
R
 

V Yombined effect off 





V Without dismantling and manual cleaning


  
 
V 5 steps of basic YIP
Pre-rinse with cold water to remove grass soil
aetergent circulation to remove residual debris and scale
Immediate rinse with cold water to remove traces of
detergent
aisinfectant circulation to destroy micro-organisms
Final rinse with cold water to remove traces of disinfectant
Thank You