Sanitation Cleaning And Disinfection In The Food Industry

Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared.
Essential reading for food industry personnel.

Dr Mario Stanga worked in the Food and Beverage Division of Johnson Diversey from 1977 until 2008 and was the Technical Centre Manager during the latter years. Throughout this time Dr. Stanga has also held numerous seminars and training courses on detergency, sanitation theory, applications and problem solving within Universities, Professional Institutes and at significant industry partners,such as Heineken, Carlsberg, Nestle and Unilever. Since 2008 he has been working as a consultant to the food industry and held a host of seminars on Food Safety.

Preface.
Acknowledgments.
Acronyms.
Part One Chemistry and Problems of Industrial Water.
1 Chemistry of Aqueous Solutions.
1.1 Variables.
1.2 Inorganic Competitors.
1.3 Organic Competitors.
1.4 Self-Protected Contamination.
1.5 Modifiers Affecting Deposits.
References.
2 Chemical-Physical Treatment.
2.1 Softening.
2.2 Deionization.
2.3 Dealkalinization.
2.4 Reverse Osmosis.
Reference.
3 Sequestrants.
3.1 Definition.
3.2 Coordination Groups.
3.3 Sequestration Data.
3.4 Food Cleaning Sequestrants.
References.
Part Two Characterization of Chemicals Used in the Sanitation Process.
4 Laboratory Tests.
4.1 Turbidimetric Tests.
4.2 Suspension Test.
4.3 Dispersion Test.
4.4 Static Test of Scale Forming.
4.5 Dynamic Test of Scale Formation.
4.6 Static Test of Scale/Soil Dissolution.
4.7 Dynamic Test of the Dissolution of Scale/Soil.
4.8 Chemical Stability Test.
4.9 Solution Stability.
4.10 Sequestrant Stability.
4.11 EDTA and Calcium Titration.
References.
5 Surfactants, Caustics, and Acids.
5.1 Surfactants.
5.2 Caustics.
5.3 Acids.
References.
Part Three Application to the Food Industry.
6 Bottlewashing.
6.1 Pre-washing.
6.2 Caustic Zone.
6.3 Rinse Section.
6.4 Environmental Impact from Labels.
6.5 Outcoming Bottles.
6.6 Microbiological Condition of a Bottlewasher.
6.7 What Can or Cannot Be Cleaned.
6.8 Concepts of Problem Solving in Cleaning Bottles.
6.9 Cold Aseptic Filling (CAF).
References.
7 Lubrication.
7.1 Theory of Lubrication.
7.2 Soap-based Lubrication.
7.3 Amine-Based Lubricants.
7.4 Imidazoline-Based Lubrication.
7.5 Lubrication Based on Fatty Quaternary Ammonium Compounds (FQACs).
7.6 Silicone-Based Lubricant.
7.7 Dry Lubrication.
7.8 Stress Cracking.
7.9 Concepts of Problem Solving in Lubrication.
References.
8 CIP (Cleaning in Place).
8.1 CIP Classification.
8.2 CIP Parameters.
8.3 Dairy.
8.4 Processed Food.
8.5 Winery.
8.6 Enzymatic Cleaning in Food Detergency.
8.7 Chemicals for Cleaning Tenacious Contamination.
References.
9 Acidic Cleaning.
9.1 Infinite Dilution.
9.2 Sequestrants.
9.3 Cleaning of Molds.
9.4 Cleaning of Chocolate Molds.
9.5 Acidic Cleaning in a Brewery.
References.
10 Open Aqueous Systems Exchanging Heat.
10.1 Tunnel Pasteurizers.
10.2 Cooling Tower.
References.
11 Foam and Gel Cleaning.
11.1 Foam.
11.2 Gel.
11.3 Foam-Gel Synergism.
11.4 Body Structure.
11.5 Sequestrants.
11.6 Foam/Gel Free OPC.
11.7 Practical Problem Solving in OPC.
11.8 Equipment for Pressure Washing.
References.
12 Membrane Cleaning (Crossflow Filtration).
12.1 Membrane.
12.2 Module.
12.3 Diafiltration and Chromatography.
12.4 Electrodialysis.
12.5 Ultrasound Applied to Membrane Processings.
12.6 Fields of Application.
12.7 Cleaning.
12.8 Cleaning Procedures.
References.
13 Milk Production.
13.1 Mastitis.
13.2 Cow and Milk.
13.3 Milking CIP.
13.4 Bulk Milk Tanks.
13.5 Raw Milk Quality Standards.
Reference.
14 Biofilm.
14.1 Microbiological Background.
14.2 Formation and Growth of Biofilm.
14.3 Practical Significance.
14.4 Cleaning and Disinfection.
References.
15 Environmental Sanitation.
15.1 Environmental Particles.
15.2 Physical Control.
15.3 Control by Chemicals.
15.4 Mold Control and Prevention.
References.
16 Ultrasound Cleaning.
References.
17 Corrosion and Corrosion Inhibition.
17.1 Calculation and Monitoring of Corrosion.
17.2 Stainless Steel and Chloride.
17.3 Chromium and Chemicals.
17.4 Aluminium and Caustics/Acids.
17.5 Copper and its Alloys.
17.6 Zinc (Galvanized Steel).
17.7 Biofilm.
17.8 Reliability of Supply.
17.9 Post-Installation Treatment of Stainless Steel.
References.
18 Disinfectants and Sanitation Technology.
18.1 Water.
18.2 Manufacturing Environment and Types of Microorganisms.
18.3 Disinfectants.
18.4 Physical Disinfection.
18.5 Regularity and Perseverance in Sanitation.
18.6 Sanitation Plan.
18.7 Rapid Controls of Sanitation.
18.8 European (EN) Microbiological Tests.
18.9 Hand Washing and Disinfection.
References.
19 Waste Water Treatment.
19.1 Understanding Terms.
19.2 Purification Process.
References.
20 Boiler Treatment.
20.1 Deaeration and the Generation of Noncorrosive Steam.
20.2 Scale Prevention.
20.3 Chemical Treatments.
20.4 Chemical Cleaning.
References.
21 Due Diligence (HACCP).
Index.