Laboratory and Field Evaluation of Chemical Sterilizers for Dairy Farms

Clegg, L. F. L.

doi:10.1111/j.1365-2672.1955.tb02091.x

Cited by 11 publications

(3 citation statements)

References 16 publications

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“…The Hoy Can Test (Hoy & Clegg, 1953;Clegg, 1955) forms part of the procedure by which all disinfectants and detergent/disinfectants (often referred to as detergent/ sterilizers) for use in the dairy industry are examined. The disadvantages of the Hoy Can Test, which arise from the rather complicated nature of the test and the cumbersome equipment used, led Lisboa (1959) to develop a method in which the 10 gal.…”

Section: Introductionmentioning

confidence: 99%

Comparison of materials used for cleaning equipment in retail food premises, and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces

Gilbert

1970

J. Hyg.

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SUIMMARYThere is no official scheme for testing disinfectants and detergent/disinfectants for use in the retail food trade and few recommended procedures have been given for the cleaning of equipment with these agents. Therefore, field trials were carried out in a large self-service store. Comparisons were made of the various cleaning efficiencies, as determined by bacterial plate counts, of detergent and disinfectant solutions and machine cleaning oils applied with either clean cloths or disposable paper towels to items of equipment. The most satisfactory results were always obtained when anionic detergent (0.75 % w/v) and hypochlorite (200 p.p.m. available chlorine) solutions were applied in a 'two-step' procedure.Tests were made to compare the calcium alginate swab-rinse and the agar sausage (Agaroid) techniques for the enumeration of bacteria on stainless steel, plastic, formica and wooden surfaces before and after a cleaning process. Although recovery rates were always greater by the swab-rinse technique, the agar sausage technique was considered to be a useful routine control method for surface sampling.

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Section: Introductionmentioning

confidence: 99%

Comparison of materials used for cleaning equipment in retail food premises, and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces

Gilbert

1970

J. Hyg.

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“…Thus, the bacteriological efficiency is now measured by the Hoy Can Test and it is only in the case of new types of formulated detergent-sterilizers that so-called 'user' trials extending over a short period are carried out on the farm to ensure that the particular product has no undesirable side-effects. An interesting account of the detailed methods employed in the evaluation of chemical sterilizers has been compiled by Clegg (1955).…”

Section: Hypochloritesmentioning

confidence: 99%

The Chemical Sterilization of Dairy Equipment

Egdell¹

1959

Int J of Dairy Tech

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“…THE EVALUATION OF the efficiency of a method for cleaning milking machines often rests on the results it gives in practice. This is the principle of field trials that sometimes involve a large number of farms (Clegg 1955;Wittlestone 1961;Major 1962;McCulloch 1963;Twomey & Crawley 1969;Jeffrey & Hunter 1970;Palmer et al 1970;Richard 1974).…”

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confidence: 99%

Bacteriological Examination of Pipeline Milking Machines by Rinsing the Entire System

Richard¹

1981

Journal of Applied Bacteriology

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The results of bacteriological examination of rinses of the entire systems of 12 pipeline milking machines were compared with a similar examination of the milk collected while they were used for milking. The machines were cleaned in three different ways and showed varying degrees of complexity. There was a close correlation between the results when the milk was collected with the maximum of cleanliness during milking. This is attributed to the localization of most of the micro-organisms present in the milking machine in the junctions and complex parts of the machine and not on the surface of the equipment, so they are removed with the same efficiency by cold water or warm milk. The number of micro-organisms retrieved by water during successive rinses (or by the milk during milking) decreased at a rate which depended either on the level of initial contamination of the equipment, its design or on the types of micro-organisms present. Recommendations are made for the interpretation of the results of rinsing.

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Laboratory and Field Evaluation of Chemical Sterilizers for Dairy Farms

Cited by 11 publications

References 16 publications

Comparison of materials used for cleaning equipment in retail food premises, and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces

Comparison of materials used for cleaning equipment in retail food premises, and of two methods for the enumeration of bacteria on cleaned equipment and work surfaces

The Chemical Sterilization of Dairy Equipment

Bacteriological Examination of Pipeline Milking Machines by Rinsing the Entire System

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