Bacterial re-contamination of surfaces of food processing lines during cleaning in place procedures

Gentil, C. Le; Sylla, Yahaya; Faille, Christine

doi:10.1016/j.jfoodeng.2009.06.040

Cited by 27 publications

(11 citation statements)

References 29 publications

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“…The effect of shear on adhesion has been studied using devices such as the radial flow cell (Detry and others , ) that can, when used correctly, allow ranges of shears to be studied. Le Gentil and others () cleaned Bacillus cereus spores from 316 L stainless steel pipes using 0.5% (w/w) NaOH at 60 °C at 2.2 L/min. The test was carried out over 30 min.…”

Section: Cleaningmentioning

confidence: 99%

“…In the first 10 min, up to 70% of the spores were removed, less so in the remaining 20 min. Lelièvre and others () investigated the removal of B. cereus spores from 304 L stainless steel pipes, similar in length and diameter to the pipes used in the study by Le Gentil and others () and 0.5% (w/w) of NaOH was used at 60 °C to rinse the pipe. In this study, the effect of flow velocity and temperature was investigated over a 30 min clean.…”

Section: Cleaningmentioning

confidence: 99%

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Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

Goode

Asteriadou

Robbins

et al. 2013

Comp Rev Food Sci Food Safe

126

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Fouling of food process plant surfaces and the subsequent cleaning needed is a significant industrial problem, and as the cost of water and chemical disposal increases, the problem is becoming more significant. Current literature on water-based cleaning is reviewed here according to the classification of 3 types of cleaning problems. By doing this, it is hoped that new knowledge can be highlighted applicable to improving industrial cleaning. (i) For type 1 deposits (that can be cleaned with water alone)-Cleaning time appears related to Reynolds number and surface shear stress. An increase in Reynolds number seems to decrease cleaning time. Cleaning temperatures greater than 50• C do not appear beneficial.(ii) For type 2 deposits (biofilms)-Removal behavior of biofilms seems to be dependent on the microbial aging time on the surface. Keeping a material hydrated on a surface enables easier removal of it with water. a. Water rinsing: Temperature and wall shear stress have varied effects on removal. b. Chemical rinsing: Flow and temperature were seen to have the biggest effect at the start of cleaning, but contact time was more important as cleaning progressed at a given sodium hydroxide solution flow and temperature. (iii) For type 3 deposits (that require a cleaning chemical)-For specifically, protein-based systems excessive chemical forms a deposit difficult to remove. Increasing wall shear stress and temperature was most beneficial to cleaning rather than concentration. The action of temperature can reduce the use of a chemical for type 2 and type 3 soils. The findings suggest that the right combination of flow characteristics at a given temperature and concentration is crucial to achieving fast cleaning in all cases. There are a number of cleaning monitoring methods at various stages of commercialization that may be capable of monitoring bulk cleaning and cleaning at the surface. To optimize cleaning will require integration of measurement methods into the cleaning process.

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Section: Cleaningmentioning

confidence: 99%

Section: Cleaningmentioning

confidence: 99%

Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

Goode

Asteriadou

Robbins

et al. 2013

Comp Rev Food Sci Food Safe

126

View full text Add to dashboard Cite

show abstract

“…According to Schöler and others (), mass transfer of detached foulant was the controlling factor of the cleaning of a starch‐based foulant from stainless steel surface. Le Gentil and others () investigated the effect of alkaline cleaning on removing spores from stainless steel pipeline, during which velocity was the driving force at the beginning of the cleaning cycle. After 5 min, contact time was more important in removing spores.…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of Rinse Water during In‐Place Cleaning of Stainless Steel Pipe Lines

Fan

Phinney

Heldman

2015

Journal of Food Science

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The rinse steps are important components of the CIP operation and have direct impact on the amounts of water and energy used for the entire processing operation. The efficiency of rinse water can be improved significantly by the selection of appropriate combinations of operating parameters. For example, higher velocities of rinse water (2.26 m/s) provide significant improvements on rinse effectiveness when compared to current commercial practice (1.52 m/s). The careful selection of rinse water temperature and velocity can result in overall reductions in water and energy used for cleaning operations. The reuse of water for a 2nd or 3rd pass provides additional opportunities for reducing water requirements without influencing effectiveness.

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“…Due to their resistance to heat treatments and to antimicrobial agents, biofilms developed on dairy processing lines are also difficult to remove even with acceptable cleaning and disinfecting procedures (Bore and Langsrud, 2005;Bremer et al, 2006;Brooks and Flint, 2008). In addition, bacterial re-contamination of food processing lines surfaces has been reported to occur again during cleaning-in-place procedures, due to the re-adhesion phenomenon (le Gentil et al, 2010). Several reviews in this field (Chmielewski and Frank, 2003;Shi and Zhu, 2009;Simoes et al, 2010;Vlkova et al, 2008) highlighted the significant emergence of resistant bacteria to conventional antimicrobial treatment and emphasize the need to develop new biofilm control strategies.…”

Section: Introductionmentioning

confidence: 99%

Microflora of biofilm on Algerian dairy processing lines: An approach to improve microbial quality of pasteurized milk

Malek¹,

Moussa–Boudjemâa²,

Khaouani-Yousfi³

et al. 2012

Afr. J. Microbiol. Res.

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, 2.5 × 10 5 and 9.7 × 10 7 cfu/cm 2 , respectively, in the different units. Phenotypic identification of isolates revealed predominance of Gram-positive bacilli belonging to Bacillus and notably the Bacillus cereus group, at maximal levels of 72 and 21% respectively. The other Gram-positive microflora included Staphylococcus (30%) and Micrococcus (10%). In contrast, the incidence of the Gram-negative bacteria was relatively low. Two genera, identified as Pseudomonas (9%) and Enterobacter (6%), were found only in two dairies. Three dairies were Gram-negative bacteria-free. That should be the result of common contamination sources or highly environmental selective pressure. Further studies have to address these hypotheses. Treatment of experimental Bacillus cereus sensu lato strains biofilms with a 50, 100 and 150 ppm of quaternary ammonium disinfectant, showed a significant resistance of biofilms to this product even after long exposure time (15 min). This study emphasized the importance of aerobic spore-forming bacteria in dairy-processing equipment as they are able to built recalcitrant biofilms on the inside equipment surfaces with subsequent resistance to conventional CIP system and potential transfer to pasteurized milk. Therefore, in order to reduce the contamination levels of spore-forming bacteria and improve the quality and shelf life of the product, these dairies have, besides improvement in the hygienic status of the plant equipments, also to monitor either the pasteurization process or the contamination from raw material (that is, milk powder).

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Bacterial re-contamination of surfaces of food processing lines during cleaning in place procedures

Cited by 27 publications

References 29 publications

Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

Effectiveness of Rinse Water during In‐Place Cleaning of Stainless Steel Pipe Lines

Microflora of biofilm on Algerian dairy processing lines: An approach to improve microbial quality of pasteurized milk

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