Design and Performance of Systems for Cleaning Product-Contact Surfaces of Food Equipment: A Review

Abstract

This paper reviews the routine and periodic systems used to clean food equipment. The manner in which soil accumulates on surfaces, and factors affecting that accumulation are discussed. The mechanisms by which microbial development on the equipment surface is controlled by the system is also discussed. The contamination sequence of deposition, attachment, depletion, growth and contamination by the organism is presented in detail. Changes in surface microbial numbers over time are reviewed for system components and complete systems. The relationship between the amount of soil on the surface and microbial survival is examined. The ability of the routine and periodic systems to control soil accumulation and microbial development is discussed. Factors affecting design of a cleaning system are also presented. These factors are used to design a cleaning system, using a pipeline milking machine as an example.

Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants

“…Therefore, it is important to identify potential sources of food contamination in order to develop effective sanitation and food processing methods which should prevent the presence of microorganisms in food. An effective cleaning procedure may lead to a significant reduction (of up to 99.8%) of bacteria occurring on the food processing equipment (Dunsmore et al 1981), however, in this study, a relatively high number of the examined surfaces remained contaminated after sanitation. The fact that raw milk is pasteurised prior to its processing indicates that other factors (e.g.…”

Susceptibility of Biofilm Escherichia coli, Salmonella Enteritidis and Staphylococcus aureus to Detergents and Sanitizers

“…A biofilm is defined as surface-attached communities that are composed of microorganisms and their extracellular polymeric substances. A cleaning and sanitation program in the food-processing environment is part of the process to inactivate the microorganisms and to prevent the accumulation of microbial cells, biofilms and particulates on the surface of utensils and equipment (Dunsmore et al, 1981). To provide consumers with wholesome and safe products, it is very important to control most of the microorganisms including enteropathogenic bacteria on processing surfaces as well as in food products (Pontefract, 1991).…”

Bacterial Biofilms on Food Contact Surfaces - a Review

“…In industrial practice it is necessary to develop a complete and cost-effective cleaning programme, which will inhibit accumulation of both particulates and bacterial cells present on abiotic surfaces [Dunsmore et al, 1981;Pontefract, 1991]. However, an inappropriate cleaning procedure may lead to biofi lm development and increase the risk of spoilage and pathogenic microfl ora transmission.…”