Download Practical Assessment of Sanitizers Steve Gray November

Practical Assessment of Sanitizers
Steve Gray
November 14, 2012 – Fort Worth, TX
Internal
1
Presentation Overview
• Discuss sanitizer regulation
• What identifies it as a sanitizer
• Label Information
• Advantageous and disadvantageous of the various sanitizer
types
• Sanitizer specifics
Internal
Why Do We Sanitize?
• For product safety purposes
Consumer health and satisfaction
•
•
•
•
Internal
For product quality purposes
Job security
Most water supplies are not bacteria free
To comply with the regulations
Regulatory Agencies
•EPA
Regulates the registration and approval of sanitizers
•FDA
Regulates the use of sanitizers on food contact
surfaces
Internal
FDA
• U.S. Code of Federal Regulations 21 CFR
178.1010:
Compliance and regulation for Food Contact
applications
Identifies ingredients for sanitizer formulations and
approved concentration ranges
• Non-food contact applications do not need to
adhere to 21 CFR 178.1010
Internal
EPA
EPA – Environmental Protection Agency
• The agency responsible for sanitizer registration and approval
under the FIFRA
Federal Insecticide, Fungicide, Rodent Act
• They approve the product, master label and assign the product
registration number
• Sanitizers are approved for use as a pesticide
• All sanitizers must be registered for use in each state
Each states fees are different
Internal
Criteria for Sanitizer Acceptance
• A chemical sanitizer that reduces the microbial levels
of two standard organisms:
Staphylococcus aureus
Escherichia coli
• By 99.999% or 5 logs, in 30 seconds, at 25°C
for food contact claims
• By 99.9% or 3 logs, within 5 minutes for non-food
contact surfaces
Internal
EPA Has Defined Four Categories of Hard
Surface Antimicrobial Treatments Based on
General Level of Effectiveness:
• Sterilants
• Disinfectants
• Sanitizers
• Antiseptics and Germicides
Internal
Definition of Some Key Terms
Sanitizer / Sanitize:
• When used at a specified dilution; an agent that
reduces the microbial contaminants on inanimate
surfaces to levels considered safe from a public
health standpoint.
• Regulated by the EPA
Claims based on specific testing protocol
• FDA regulates & categorizes into two types:
No-rinse food contact surfaces
Non-food contact surfaces
Internal
Label Information
Premium Peroxide II
Premium Peroxide II is a peroxyacetic acid-based sanitizer/disinfectant
developed for the following uses:
Institutional/Industrial Sanitizer and Disinfectant for Previously Cleaned
Hard Non-Porous Food Contact Surfaces in: Dairies, Wineries, Breweries,
Food and Beverage Plants, Poultry Egg Facilities and Animal Housing.
Hard, Non-Porous Surface Disinfection in: Hospitals, Schools, Industrial
Facilities, Office Buildings, Veterinary Clinics.
Bacteria, Fungi, and Slime Control in: Cooling Water and Evaporative Cooler
Systems, Reverse Osmosis and Ultra Filtration Systems.
Active Ingredients
:
Peroxyacetic Acid .........5.6%
Hydrogen Peroxide..... 26.5%
Inert Ingredients
: ........ 67.9%
Total: .........................100.0%
Internal
EPA Registration No. 63838-1-4959
EPA Registration No. 69994-CA-01
Label Information
Premium Peroxide II
SANITIZING FOOD CONTACT SURFACES
It is a violation of Federal Law to use this product in a matter inconsistent
with its labeling.
This product can be used in Federally Inspected Meat and Poultry Facilities as a
sanitizer.
Prior to sanitizing, remove gross food particles, then wash with a detergent
solution, followed by a potable water rinse.
Sanitize with a concentration of 1.0 ounce
Premium Peroxide II dissolved in 5 gallons of water (0.16% v/v concentration,
or 98 ppm active peroxyacetic acid).
At this dilution Premium Peroxide II is
effective against Staphylococcus aureus, Escherichia coli, Salmonella
choleraesuis, and Listeria monocytogenes. Use immersion, coarse spray or
circulation techniques as appropriate to the equipment. All surfaces should be
exposed to sanitizing solution for a period of at least 60 seconds or more if
specified by a governing code.
Allow to free Drain. Do not rinse.
Internal
Sanitizing Methods
•Physical
Heat
Steam
Hot Water
•Chemical
Internal
Difference Between Disinfecting & Sanitizing
• “A disinfectant is a chemical that completely destroys all organisms
listed on its label. The organisms it kills are disease causing bacteria
and pathogens, and it may or may not kill viruses and fungi. From a
legal standpoint (EPA guidelines), disinfectants must reduce the level of
pathogenic bacteria by 99.999% during a time frame of greater than 5
minutes but less than 10 minutes”.
• “A sanitizer is a chemical that reduces the number of microorganisms to
a safe level. It doesn't need to eliminate 100% of all organisms to be
effective. Sanitizers do not kill viruses and fungi, and in a food service
situation the sanitizer must reduce the bacteria count by 99.999%.
Sanitizers are required to kill 99.999% of the infectious organisms
present within 30 seconds”.
Internal
13
Non-Chemical Methods of Sanitizing
1. HOT WATER SANITIZING:
• PMO states must be employed at a temperature of not less than
170°F (76. 7°C) as determined at the discharge point, for at least
5 minutes.
• Enclosed systems are easiest to sanitize with hot water
• Takes considerable time to complete
• Verify the equipment is designed for this purpose
Internal
Non-Chemical Methods
HOT WATER SANITIZING:
ADVANTAGES:
• Relatively inexpensive (No Chemical) and readily available
• Offers excellent heat penetration into difficult areas
• Broad spectrum of kill
• Non-corrosive
Internal
Non-Chemical Methods
HOT WATER SANITIZING:
DISADVANTAGES:
• Takes considerable time to complete
• Can be very energy inefficient
• Can be very hard on equipment
• Can lead to film formation – (mineral deposits)
• It can be quite dangerous!!
Internal
Non-Chemical Methods
2. STEAM SANITIZING:
• May be employed in a closed system when the temperature of the
drainage at the outlet is not less than 200°F (93.3°C) for at
least 5 minutes.
• Except for aseptic operations steam is not normally recommended
because:
Heat stress
Not energy efficient
Detrimental effect on rubber
Time constraints
Internal
The Ideal Sanitizer for Food Processing
Plants Would Be:
•
•
•
•
•
•
•
•
•
Internal
Non-toxic
Quick acting
Broad spectrum
THE PERFECT SANITIZER
Rapid kill
MEETING ALL CRITERIA
Stable
ABOVE CURRENTLY DOES
Non-corrosive
NOT EXIST
Easy-to-use
Inexpensive
Recognized by EPA and FDA accordingly
Chlorine
Dioxide
Hypochlorite’s
Iodophors
CHEMICAL SANITIZERS
Ozone
Quats
Carboxylic Acid
Sanitizers
Acid Sanitizers
Peroxyacetic Acid
Internal
Hypochlorite's – “Chlorines”
•
•
•
•
•
They are most commonly used in the food and dairy industry
Very economical and effective for plant use
Can be either in powdered or liquid form
Can be considered hazardous and corrosive
Most effective at a neutral or weakly acidic condition and
become less effective above a 8.5 pH
• Use cost $0.58/100 gals of solution
Internal
Hypochlorite's
FDA allowable non-rinse claim
max 200 PPM of available chlorine
ADVANTAGES:
• Broad spectrum of kill
• Colorless and non-staining
• Easy to handle
• Most economical to use
• Low Foam
Dilutions:
Internal
Hypochlorite’s
DISADVANTAGES:
• Short shelf life (liquids have limited stability)
• Can be quite corrosive - “Yikes”
Rusting, pitting
• Adverse effect on plastics and rubber
Brittle
• Environmental impact
Becoming increasingly controlled & prohibited
Form Trichlorohalomethanes
Internal
Chlorine - Effectiveness vs. pH
100
80
%
60
40
20
0
1
2
3
4
5
6
7
pH
Internal
8
9 10 11 12 13 14
Iodophors
• Iodophors are a combination of iodine with non-ionic wetting
agents
• They are usually acidified for stability
• Iodophors are generally less corrosive at proper use
concentrations than chlorine sanitizers
• The lower the pH the more effective the iodine sanitizer
• Use cost $1.8/100 gals of solution
Internal
Iodophors
Dilutions:
FDA allowable non-rinse claim
12.5 to 25 PPM available iodine
ADVANTAGES:
• Quick kill on a wide range of microorganisms
• Good soil tolerance
• Provide an acidified rinse for mineral control
• Good visual indicator – foot baths, hand sanitizing
Internal
Iodophors
DISADVANTAGES:
• Some formulas are expensive to use
• Temperatures above 90°F increase staining effect
• Potential staining of porous and certain plastic surfaces
Internal
Iodine - Effectiveness vs. pH
100
80
%
60
40
20
0
1
2
3
4
5
6
7
pH
Internal
8
9 10 11 12 13 14
Quaternary Ammonium Compounds
• Commonly called “Quats”
• Variations of compounds available
(1, 2, 3 and 4 chain)
• Varying generations of QAC
• They are non-corrosive to most equipment
• Good soil tolerance
• Efficacy influenced by the hardness of the water
• Most commonly associated with environmental sanitizing
purposes
• Acidified quats may be used to combat the effect of hard water
• Use cost of QAC $1.95/100 gals of solution
Internal
Quaternary Ammonium Compounds
FDA allowable non-rinse claim
max 200 PPM of active QAC
ADVANTAGES:
• Temperature stable, long shelf life
• Forms a bacteriostatic film (residual) – environmental advantage
• Non-corrosive, colorless and normally non-irritating to skin
• Stable in presence of organic matter
• Varying generations of QAC offerings can improve efficacy
Dilutions:
Internal
Quaternary Ammonium Compounds
DISADVANTAGES:
• Slow to dissipate (residual problem) – culture product
disadvantage
• Not considered to have broad spectrum properties
• Sensitivity to water hardness
• Can be detrimental to waste water systems
Internal
Peroxyacetic Acid
• Commonly referred to as PAA sanitizers
• Sanitizers based on peracetic acid and hydrogen
peroxide mixtures
• Are strong oxidizers and work on similar basis as
chlorine based sanitizers
• They kill microorganisms by penetrating the cell wall
and disrupting cell metabolism
• Fast acting
• Colorless
• Pungent smell - Primarily in “Neat State”
Internal
• Use cost $3.43/100 gals of solution
Peroxyacetic Acid
FDA allowable non-rinse claim at use
dilution specified on label
ADVANTAGES:
• Broad spectrum kill over broad pH range up to 7.5 pH
• They are more environmental and effluent friendly
Dilutions:
• Phosphate free
• Breaks down to vinegar and water
•
•
•
•
Internal
Effective at cold temperature use
Non-foaming
Especially effective on Biofilms
Note - it has been shown that bacteria within
a Biofilm are up to 1,000x’s more
resistant to some sanitizers
Peroxyacetic Acid
DISADVANTAGES:
• Some concern with corrosion
• Cannot be controlled by conductivity
• Strong offensive odor
• More expensive compared to other sanitizers
• Are not available in bulk quantities
Internal
Acid-Anionic Sanitizers
• Are a mixture of acids and wetting agents
• Provide double action: sanitize and provide acidified rinse to
control milkstone
• Their germicidal properties are based upon the lower pH and the
activity of the wetting agents at this low pH
• They are generally slower acting than oxidizing sanitizers like
hypochlorite and PAA sanitizers
• Acid sanitizers are most effective between a pH of 2.0 to 3.5,
with many becoming ineffective above 4 pH
• Use cost $2.03/100 gals of solution
Internal
Acid Sanitizers - Effectiveness vs. pH
100
80
%
60
40
20
0
1
2
3
4
5
6
7
pH
Internal
8
9 10 11 12 13 14
Acid-Anionic Sanitizers:
Dilutions:
FDA allowable non-rinse claim at use
dilution specified on label
ADVANTAGES:
• Non-staining, stable, long shelf life
• Visual detection – foam
• Removes and prevents milkstone and waterstone formation
• Effective against a wide spectrum of microorganisms
• Normally non-corrosive to stainless steel
• Can be controlled with conductivity
Internal
Acid-Anionic Sanitizers
DISADVANTAGES:
• Effective at acid pH only
• Some products generate foam in recirculation
• Contribute to phosphate loading
• Low activity against spore forming organisms
• Slower acting
Internal
Carboxylic Acid Sanitizers
• More commonly known as fatty acid sanitizers
• Are a mixture of fatty acids and wetting agents
• Usually contain a mineral acid and because of makeup have
significantly reduced foam
• Provide double action: Sanitize and provide acidified rinse
• Their germicidal properties are based upon the lower pH and
the activity of the wetting agents at this low pH
• They are generally slower acting than oxidizing sanitizers
• Fatty acid sanitizers are most effective at a pH of 2.0 to 3.5
• Use cost $1.90/100 gals of solution
Internal
Carboxylic Acid Sanitizers - Effectiveness vs. pH
100
80
%
60
40
20
0
1
2
3
4
5
6
7
8
pH
Internal
9 10 11 12 13 14
Carboxylic Acid Sanitizers
Dilutions:
FDA allowable non-rinse claim at use
dilution specified on label
ADVANTAGES:
Internal
•
•
Non-staining, stable, long shelf life
Very minimal foam production
•
•
Contribute little to phosphate loading
Removes and prevents milkstone and waterstone formation
•
•
Effective against a wide spectrum of microorganisms
Can be controlled with conductivity
Carboxylic Acid Sanitizers
DISADVANTAGES:
• Effective at acid pH levels below 3.5 only
• Are less effective at lower temperatures (<50°F)
• Corrosive to metals other than stainless steel
• Can effect plastics and rubber
• Are costly to use but less than PAA
Internal
Alternative Antimicrobial Agents
• Chlorine Dioxide
• Ozone
Internal
Chlorine Dioxide
• Sodium chlorite solution and an acid activator
• Is an effective antimicrobial agent
• It is a gas that is soluble in water – exists as a gas in H2O
• Fogging Process and Food Storage Areas
• Also used predominately as an environmental sanitizer
• Typical use is at concentrations of chlorine dioxide between 1
to 50 PPM
Internal
Chlorine Dioxide
• ClO2 is a chemical oxidizer, but does not chlorinate.
• ClO2 is a powerful biocide that is effective in air or
in water over a wide pH range.
• ClO2 is a deodorizer.
• Does not form chlorinated organic by-products
Internal
Chlorine Dioxide
Dilutions:
FDA allowable non-rinse claim at use
dilution specified on label
ADVANTAGES:
• Very strong oxidizer
• Not readily affected by organic soiling
• Very Effective in removing Biofilms
• Very minimal foam production
• Is 3 to 4x more potent than chlorine
• Effective against a wide spectrum of microorganisms
• Less corrosive to stainless steel
• Less pH sensitive
Internal
Chlorine Dioxide
DISADVANTAGES:
• Safety concern, toxicity – 10x more toxic than
chlorine gas - ?
• Limited Shelf Life after generation (in some cases)
• Multiple products – some types require the need
of an activator or an onsite generator
• Costly with initial capital cost of on-site generator
• Individual packets are costly to use but offer a
safer alternative
Internal
Ozone
• Ozone is formed when oxygen molecules collide with oxygen
atoms to produce O3
• Is an effective antimicrobial agent
• Is a powerful and naturally unstable oxidizing gas
• Excellent broad spectrum of germicidal activity
• Typically more effective than chlorine or chlorine dioxide
• Primary use is for treatment of water
Internal
Ozone
• FDA:
Approved as a non-rinse food contact
surface sanitizer in 2001
ADVANTAGES:
• Very strong oxidizer and is fast reacting
• Decomposes rapidly with no harmful residual
• Better antimicrobial properties than chlorine and chlorine
dioxide
• Effective against a wide spectrum of microorganisms
Internal
Ozone
DISADVANTAGES:
• Extremely unstable – as a result must be generated /
produced on-site
• Safety concern, is very irritating and toxic
• Extremely reactive and corrosive
• No measurable residual to detect for efficacy
• No organic tolerances
• Costly with initial capital cost of generator and operational
costs
Internal
Specifics to Consider When Deciding to Use a
Sanitizer:
• Select a properly registered EPA sanitizer
• It must be capable of performing the intended function
What organisms do you wish to kill?
• What is the application?
Food Contact – CIP – follow non-rinse compliance
Non-Food Contact – Environmental – no non-rinse compliance
• It is in violation to reuse sanitizer solution to sanitize a food
contact surface
• You must understand their limitations and choice is dependant
upon application
Internal
What Can Effect Sanitizer Performance?
Surface Cleanliness
•
YOU CANNOT SANITIZE AN UNCLEAN SURFACE
SOIL and DETERGENT CAN:
Protect the microbial cell
Inactivate the sanitizer
Surface Contact
• Must contact the cell wall
• Soil and non-smooth surfaces can affect this
Contact Time
• The longer the contact time the greater the efficacy
Internal
What Can Effect Sanitizer Performance?
Proper Temperature and Concentration
• Generally increased temperature = increased efficacy
Some exceptions are Iodophors and Chlorine
• Increased concentration = increased efficacy
Must remain within FDA (non-rinse compliance) guidelines
Shock Effect
pH Conditions
• Especially true for acid and chlorine sanitizers
• This is significant between wash and rinse cycles
Internal
Build Up of Resistance
• Sanitizers destroy 99.999% of the bacteria present under
normal conditions
• The sanitizing agent must result in irreversible damage
referred to as microbial death
• In the presence of 1,000,000 bacteria, 10 will survive
• You now have a source for future contamination
• Continued exposure to sub-lethal levels of sanitizer results in
an increase in resistance
• In essence applications less than lethal and in short duration
result in selective culturing of resistant strains
Internal
How to Avoid the Build-Up of Resistance
• Be sure concentration levels are met, maintained,
and recorded
• Insure adequate contact time is reached
• Alternate between differing sanitizers
• Occasional shocking of the system is recommended
Internal
Sanitizers Are Not a Substitution For:
AN EFFICIENT CLEANING
PROGRAM
THANK YOU
Internal
THANK YOU
Preguntas/Questions?
Internal
56
The ideal sanitizer for food processing plants would be:
Internal
1.
Non-Toxic
2.
Quick Acting
3.
Broad Spectrum
4.
Non-Corrosive
5.
Easy To Use
6.
Inexpensive
7.
Recognized by EPA, USDA, FDA, USPHS, FSIS
You should consider the following when deciding on which sanitizer to use:
1.
Properly registered EPA sanitizer.
2.
It must be capable of performing intended function.
3.
Must have a product with a complete label and use directions, as well
as test kits.
Internal
4.
Sanitizers must be stored in original containers.
5.
Sanitizers (all chemicals) should not be stored near food ingredients.
6.
Waste disposal systems can be affected by sanitizer selection.
Chemical Sanitation
• Effectiveness Based on:
• Exposure Time
• More microorganisms - Longer exposure time
• Colonies die in logarithmic pattern
• Different types of organisms die at different rates
• Temperature
• Generally, the hotter the temperature, the more effective
the chemical sanitizer
Internal
Effectiveness of Chemical
Sanitizers
• Concentration
• Follow label
• More not necessarily better
• pH
• Differs depending of Type of Sanitizer
• Cleanliness
• Soil can react with sanitizers and neutralize them
Internal
Effectiveness of Chemical
Sanitizers
• Water Hardness
• Calcium and Magnesium in hard water
neutralize Quats
• Can add chelating agent
• Bacterial Attachment
• Attachment to surfaces make bacteria more
resistant to sanitizers
Internal
Ideal Sanitizers
• Destroy vegetative microorganisms
• Work well in different environments
• Dissolve in water
• Inexpensive, easy to use, readily available
• Should not irritate skin
• Should not have offensive odor
Internal
HOT WATER SANITIZING must be employed at a
temperature of not less than 170oF (76.7oC) as determined
at the discharge point, for at least five minutes. Hot water
sanitizing is very effective for either raw or pasteurized
product contact surfaces. Enclosed systems are easiest to
sanitize with hot water but even tanks can be hot water
sanitized. Many times problem equipment and systems
respond best to hot water sanitizing.
Internal
STEAM SANITIZING may be employed in a closed
system when the temperature of the drainage at the
outlet is not less than 200oF (93.3oC) for at least five
minutes.
Steam is not normally recommended
because of heat stresses; waste of energy;
detrimental effect on rubber; condensation; and
other negative effects on plant operations.
Internal
The most popular types of sanitizers used in the food
processing industry are:
1.
Chlorine compounds (Hypochlorites, Elemental
Chlorine, Organic Chlorine)
2.
Iodophors or iodine compounds
3.
Quaternary ammonia compounds
4.
Acid sanitizers
5.
Others: Peracetic Acid & Hydrogen Peroxide,
Hydrogen Peroxide, Mixed Halogens
Internal
The ideal sanitizer for food processing plants would be:
Internal
1.
Non-Toxic
2.
Quick Acting
3.
Broad Spectrum
4.
Non-Corrosive
5.
Easy To Use
6.
Inexpensive
7.
Recognized by EPA, USDA, FDA, USPHS, FSIS
You should consider the following when deciding on which sanitizer to use:
1.
Properly registered EPA sanitizer.
2.
It must be capable of performing intended function.
3.
Must have a product with a complete label and use directions, as well
as test kits.
Internal
4.
Sanitizers must be stored in original containers.
5.
Sanitizers (all chemicals) should not be stored near food ingredients.
6.
Waste disposal systems can be affected by sanitizer selection.
Chemical Sanitation
• Effectiveness Based on:
• Exposure Time
• More microorganisms - Longer exposure time
• Colonies die in logarithmic pattern
• Different types of organisms die at different rates
• Temperature
• Generally, the hotter the temperature, the more effective
the chemical sanitizer
Internal
Effectiveness of Chemical
Sanitizers
• Concentration
• Follow label
• More not necessarily better
• pH
• Differs depending of Type of Sanitizer
• Cleanliness
• Soil can react with sanitizers and neutralize them
Internal
Effectiveness of Chemical
Sanitizers
• Water Hardness
• Calcium and Magnesium in hard water
neutralize Quats
• Can add chelating agent
• Bacterial Attachment
• Attachment to surfaces make bacteria more
resistant to sanitizers
Internal
Ideal Sanitizers
• Destroy vegetative microorganisms
• Work well in different environments
• Dissolve in water
• Inexpensive, easy to use, readily available
• Should not irritate skin
• Should not have offensive odor
Internal
HOT WATER SANITIZING must be employed at a
temperature of not less than 170oF (76.7oC) as determined
at the discharge point, for at least five minutes. Hot water
sanitizing is very effective for either raw or pasteurized
product contact surfaces. Enclosed systems are easiest to
sanitize with hot water but even tanks can be hot water
sanitized. Many times problem equipment and systems
respond best to hot water sanitizing.
Internal
STEAM SANITIZING may be employed in a closed
system when the temperature of the drainage at the
outlet is not less than 200oF (93.3oC) for at least five
minutes.
Steam is not normally recommended
because of heat stresses; waste of energy;
detrimental effect on rubber; condensation; and
other negative effects on plant operations.
Internal
The most popular types of sanitizers used in the food
processing industry are:
1.
Chlorine compounds (Hypochlorites, Elemental
Chlorine, Organic Chlorine)
2.
Iodophors or iodine compounds
3.
Quaternary ammonia compounds
4.
Acid sanitizers
5.
Others: Peracetic Acid & Hydrogen Peroxide,
Hydrogen Peroxide, Mixed Halogens
Internal
Hypochlorites
Iodophors
CHEMICAL SANITIZERS
Quats
Peracetic Acid
Internal
Acid Sanitizers
CLO2
Hypochlorites:
Hypochlorites are the most common type of chlorine sanitizers
used in the food and the dairy industry. They are economical and
effective for plant use. Sodium or calcium hypochlorites at varying
strengths may be purchased in either granular or liquid form.
Chlorine in the undiluted form can be hazardous and corrosive.
Care should be taken to prepare proper strengths and to prevent
personal injury and damage to equipment. The bactericidal effect
of active chlorine is best at neutral or weakly acidic condition and
becomes less effective above a 8.5pH.
Internal
Chlorine Dioxide
• Less effective than chlorine at pH 6.5
• More effective at pH 8.5
• Treating sewage
• Works over broader range of pH
• Less corrosive
• Fewer off-odors
Internal
Hypochlorites: LCS, PCS, EXTRACT-2
ADVANTAGES:
Internal
1.
Powerful sanitizers controlling a wide range of microorganisms
2.
Deodorizes
3.
Non-poisonous to man at use concentrations
4.
Colorless and non-staining
5.
Easy to handle
6.
Most economical to use
DISADVANTAGES:
1.
Short shelf life (liquids have limited stability)
2.
Adverse affect on skin
3.
Corrosive on some metals with prolonged contact
USE CONCENTRATIONS:
50 to 100 ppm available chlorine should be employed for
sanitizing large equipment and utensils, and 200 ppm for
spraying applications of large equipment. The contact time for
effective sanitation should be long enough to produce complete
kill of bacteria; usually 10 seconds or longer.
Internal
Method of
Application
Temperature
Minimum
Range
o
F
Minimum
Minimum
Available
Time
Residual
Chlorine
Exposure
Chlorine
ppm
min.
min.
o
C
Circulation
75-90
24-32
100
2
50
Spraying
75-90
24-32
250
2
50
Fogging
----
----
400
2
50
75-90
24-32
100
2
50
----
----
50
---
---
Immersion
Bottle Rinse
When low er temperatures are used w ith hypochlorite sanitizers, the contact time or
strength should be increased. For each 18 oF (10 oC) drop in temperature, the strength
of solution or contact time should be doubled.
Internal
Internal
Iodophors:
Iodophors are a combination of iodine with
non-ionic wetting agents, and are acidified for
stability.
Iodophors
are
generally
less
corrosive at proper use concentrations than
chlorine sanitizers. The lower the pH the more
effective the iodine sanitizer.
Internal
IODOPHORS
Internal
Iodophors: Rapidyne®, Iosan®, Maxidyne™, ZZZ
ADVANTAGES:
Internal
1.
Possess quick microbicidal action on a wide
range of microorganisms.
2.
In proper use dilution, they are non-staining,
non-corrosive, non-irritating to skin, with no
residual film.
3.
Possess good storage stability.
4.
Effective in cold solution.
5.
Effective in soft and hard water conditions.
D IS A D V A N T A G E S :
1.
S o m e fo rm u la s a re e x p e n s ive to u s e .
2.
S h o u ld n o t b e u s e d a t te m p e ra tu re s a b o ve 1 2 0 o F .
3.
P o te n tia l
s ta in in g
of
p o ro u s
and
c e rta in
p la s tic
s u rfa c e s .
4.
G e rm ic id a l a c tio n a d ve rs e ly a ffe c te d b y h ig h ly a lk a lin e
w a te r
or
c a rry-o ve r
of
h ig h ly
a lk a lin e
d e te rg e n t
s o lu tio n s .
U S E C O N C E N T R A T IO N S :
E q u ip m e n t a n d u te n s ils re q u ire s o lu tio n s p ro vid in g 1 2 .5 -2 5 p p m
o f Io d in e .
Internal
The following table gives minimum standards for sanitizing with iodine
compounds.
Method of
Temperature
Minimum
Minimum Minimum
Application
Range
Available
Time
Iodine
Exposure Iodine
ppm
o
F
min.
min.
o
C
Circulation
50-70
10-21
12.5
2
2
Spraying
50-70
10-21
12.5
2
5
Fogging
----
----
25
2
5
50-70
10-21
12.5
2
5
----
----
5
---
---
Immersion
Bottle Rinse
Internal
Residual
Internal
Quaternary Am m onium Com pounds:
These are com m only
called "quats". They are non-corrosive to dairy equipment, and
their germ icidal activity is less affected by the presence of
organic
m atter
than
other
sanitizers.
The
bactericidal
effectiveness of quaternary ammonium compounds is influenced
by the hardness of the w ater. Acidified quats m ay be used to
com bat the affect of hard, alkaline w ater. They are also less
effective against certain spoilage (gram negative) bacteria.
Recent data indicates that acidified quaternary compounds m ay
Internal
offer substantial protection against Listeria.
Quat Generations
• 1st generation = Alkly dimethyl benzyl ammonium
chloride (ADBAC) – effected by hard water.
• 2nd generation = Alkyl dimethyl ethlybenzyl ammonium
chloride (EBC) – too expensive for most markets.
• 3rd generation = mixture of ABDAC and EBC quat with
improved biological efficacy.
• 4th generation = dialkylmethyl amines (DAMA) is
quaternized with methyl chloride forming mixtures of
three quats improving hard water tolerence but with
less water solubility.
• 5th , 6th, 7th generations = continued synergistic
combinations are being developed
Internal
Quaternary Ammonium
Compounds
Internal
Quat: Teramine™, Bio Hatch, Q-Max 25
ADVANTAGES:
Internal
1.
Stable, long shelf life
2.
Forms a bacteriostatic film
3.
Non-corrosive and normally non-irritating to skin
4.
Stable in presence of organic matter
5.
Good soil penetration qualities
D ISAD VANTAGES:
1.
M ore expensive to use than chlorine or iodine
2.
Incom patible
w ith
com m on
anionic
detergent
com ponents.
3.
Slow to dissipate (residual problem )
4.
Germ icidal efficacy varies and is selective in som e
m icroorganism s.
U SE CONC ENTR ATION S:
As a disinfectant of equipment 200 ppm (1:500) w as found to be
sufficient to reduce bacterial counts, w hile on non-food contact
Internal
surfaces 600-1200 ppm m ay give best results.
Hydrogen Peroxide Based Products: are strong oxidizing
agents and can be considered a strong bactericide. It has
the ability to change the environment so that it becomes
unsuitable for the growth of organisms.
Extreme care should be exercised in handling hydrogen
peroxide. It is a strong oxidizing agent and is potentially
explosive.
Internal
Hydrogen Peroxide
Internal
Acid Sanitizers: are a mixture of acids and wetting agents. Their
germicidal properties are based upon the lower pH and the
activity of the wetting agents at this low pH. They are generally
slower
acting
than
halogen
sanitizers
like
hypochlorite
sanitizers.
Acid sanitizers are most effective at a pH of 2.3-3.5, with many
becoming ineffective above 4 pH.
Mixtures of peracetic acid and hydrogen peroxide (peroxyacetic
acid) have been shown to have excellent oxidizing properties
and to be effective against a broad range of bacteria. These are
highly corrosive, difficult to handle, and should be used with
Internal
caution.
Peracetic Acid
Internal
Acid Sanitizers: Acidet®, Mega-San™, RPM
ADVANTAGES:
Internal
1.
Non-staining, stable, long shelf life
2.
Non objectionable odor
3.
Removes and prevents milkstone and waterstone formation
4.
Effective against a wide spectrum of microorganisms
5.
Stable in concentrated form or use dilutions
6.
Germicidal action enhanced by high temperatures
7.
Normally non-corrosive to stainless steel
8.
Provides short-duration residual sanitizing effect on
stainless steel equipment
DISADVANTAGES:
1.
Effective at acid pH only
2.
Some products generate foam in recirculation
3.
Low activity against spore forming organisms
4.
Corrosive to metals other than stainless steel
5.
Some formulas are expensive to use
USE CONCENTRATIONS:
100-200 ppm anionic surfactant with specific lowered pH.
Internal
Peroxyacetic Acid: West Agro Premium Peroxide
Sanitizers based on peracetic acid and hydrogen peroxide are
strong oxidizers. They kill microorganisms by penetrating the cell
wall and disrupting cell metabolism.
ADVANTAGES:
Internal
1.
Broad spectrum kill
2.
Effective in cold water
3.
Do not contribute to BOD loading
4.
Non-foaming; no phosphate
DISADVANTAGES:
Internal
1.
Has been demonstrated to cause corrosion
2.
Difficult to titrate in use solution and not controllable by
conductivity
3.
Use solutions are not shelf stable
4.
Not effective in alkaline pH
5.
Handling/storage can be potential problems
6.
Strong offensive odor
7.
Storage must be at 20-30oC
8.
Extremely expensive compared to other sanitizers
9.
Not available in bulk due to product degradation
C H A RA C T ERIS T IC S O F S A N IT IZ IN G C H EM IC A LS
H YP O C H L O R IT E S
(L IQ U ID )
IO D O P H O R S
QU ATER NAR Y
A M M O N IU M
C OMPO UND S
A C ID -A N IO N IC
SU RFAC TAN TS
A c tive a g a in st a ll
m ic ro o rg a n ism s a n d
b a c te rio p h a g e . A c tive a g a in st
sp o re s a t h ig h te m p e ra tu re s,
lo n g c o n ta c t tim e .
A c tive a g a in st a ll
m ic ro o rg a n ism s e xc e p t
b a c te ria l sp o re s a n d
b a c te rio p h a g e .
A c tive a g a in st m a n y
m ic ro o rg a n ism s. S lo w
a c tivity a g a in st c o lifo rm s
a n d c o m m o n se a fo o d
sp o ila g e b a c te ria . N o t
e ffe c tive a g a in st sp o re s
a n d b a c te rio p h a g e .
A c tive a g a in st m a n y
m ic ro o rg a n ism s &
b a c te rio p h a g e . N o t
e ffe c tive a g a in st
sp o re s.
In e xp e n sive
U n sta b le
S h o rt sh e lf life
E a sily d isp e n se d a n d
c o n tro lle d .
E xp e n sive
S ta b le
L o n g sh e lf life
E a sily d isp e n se d a n d
c o n tro lle d .
E xp e n sive
S ta b le
L o n g sh e lf life
E a sily d isp e n se d a n d
c o n tro lle d .
E xp e n sive
S ta b le
L o n g sh e lf life
E a sily d isp e n se d a n d
c o n tro lle d .
C o rro sive to so m e m e ta ls.
N o n -c o rro sive
N o n -c o rro sive
N o n -c o rro sive to
sta in le ss ste e l.
C o rro sive to
o th e r m e ta ls.
Internal
CHARACTERISTICS OF SANITIZING CHEMICALS
HYPOCHLORITES
(LIQUID)
Internal
IODOPHORS
QUATERNARY
AMMONIUM
COMPOUNDS
ACID-ANIONIC
SURFACTANTS
Adverse effect on skin
Non-foaming
Non-irritating to skin
Non-irritating to skin.
Foam formation with highpressure sprayer.
Adverse effect on skin. Foam
formation with high-pressure
sprayer.
Non-film forming
Non-film forming
Leaves objectionable film.
Leaves residual film.
CHARACTERISTICS OF SANITIZING CHEMICALS
HYPOCHLORITES
(LIQUID)
IODOPHORS
QUATERNARY
AMMONIUM
COMPOUNDS
ACID-ANIONIC
SURFACTANTS
Chlorine odor
Poor penetration qualities.
Decreased effectiveness in
presence of organic m aterial.
Iodine odor
Good penetration qualities.
Decreased effectiveness in
presence of organic material.
No odor
Good penetration
qualities. Effective in
presence of organic
m aterial.
No odor
Good penetration
qualities. Effective in
presence of organic
m aterial.
Ineffective above pH 8.5
Slow acting at or above pH 7.0
Effective over wide range
of pH
Optim um effect iveness
at pH 1.9-2.2; ineffective
above pH 3.0.
Dissipates rapidly from solutions
o
above 120 F.
Should not be used above
o
120 F.
Stable to tem perature
changes.
Effectiveness increases
at higher tem peratures.
Internal
RECOMMENDED SANITIZERS
Specific areas or conditions may require different sanitizing compounds. The following list indicates
where particular types of sanitizers are recommended. (CONCENTRATIONS IN PPM)
RECOMMENDED SANITIZER
SPECIFIC AREA OR CONDITION
RAPIDYNE
BACTERIOSTATIC FILM
CONCRETE FLOORS
CONVEYOR BELTS
COOLER W ALLS & CEILINGS
HAND SANITIZER
HARD W ATER
HIGH IRON W ATER
ODOR CONTROL
PLASTIC CRATES
POROUS SURFACES
PROCESSING EQUIPMENT (ALUMINUM)
PROCESSING EQUIPMENT (S.S.)
RINSE W ATER TREATMENT
RUBBER BELTS
TIRES
W ALLS
W ATER SUPPLY TREATMENT
-25
-25
25
25
-25
-25
25
-25
25
---
Internal
LCS
EXTRACT 2
-1000-5000
300-500
--200
-200
-200
200
2-7
--200
2-7
BIO HATCH
ACIDET
RPM
150-200
500-800
-500-800
---150-200
-150-200
150-200
150-200
---150-200
--
100
----130
-----130
------
PRODUCT
MegaSan
Q Max 25
TriSan
Acidet
Rapidyne
WA Premium Peroxide
HDA
Bleach
Internal
CORROSION
RATE
(in./yr. E-4)
0.06
0
0.19
0.06
0
0
0.09
0.16
0.03
0.13
0
0.03
0.03
0.06
0.16
7.72
CONCENTRATION
(Oz. per Gallon)
0.17
0.33
0.28
0.57
0.17
0.33
0.23
0.46
0.088
0.176
0.40
0.80
0.57
1.14
100 ppm
200 ppm
CONCENTRATION
(Vol : Vol)
1 : 768
1 : 354
1 : 448
1 : 224
1 : 768
1 : 354
1 : 560
1 : 280
1 : 1455
1 : 727.5
1 : 320
1 : 160
1 : 224
1 : 112
100 ppm
200 ppm
Passivated Plates Average Corrosion Rate in Inches per Year.
Duplicate Plates @ 50C on 304 Stainless Steel Coupons
9
200 ppm
Normal Strength
Corrosion Rate (10E-4)
8
7
2 X Strength
6
5
4
3
100 ppm
2
1:768
1:384
1:448
1:224
1:768
1:384
1:560
1:280
1:727.5
1:1455
1:160
1:112
1:224
1:320
1
0
A
h
e
Pr
m
iu
25
ne
dy
ac
D
A
pi
et
ax
an
aS
m
r
Pe
ox
e
id
Internal
e
Bl
H
W
Ra
id
Ac
M
eg
an
iS
Tr
Q
M
Cleaning Agents
PRODUCT
MegaSan
Q Max 25
TriSan
Acidet
Rapidyne
1
WA Premium Peroxide
HDA
Bleach
Internal
CORROSION
RATE
(in./yr. E-4)
0.69
1.66
0.69
0.85
0.57
0.47
0.88
1.04
0.66
0.91
0.72
1.95
0.97
0.88
5.12
6.97
CONCENTRATION
(Oz. per Gallon)
0.17
0.33
0.28
0.57
0.17
0.33
0.23
0.46
0.088
0.176
0.40
0.80
0.57
1.14
100 ppm
200 ppm
CONCENTRATION
(Vol. : Vol.)
1 : 768
1 : 354
1 : 448
1 : 224
1 : 768
1 : 354
1 : 560
1 : 280
1 : 1455
1 : 727.5
1 : 320
1 : 160
1 : 224
1 : 112
100 ppm
200 ppm
Unpassivated Plates Average Corrosion Rate in Inches per Year
Duplicate Plates @ 50C on 304 Stainless Steel Coupons
8
200 ppm
Corrosion Rate (10E-4)
7
6
100 ppm
2 X Strength
5
4
1:160
3
2
1:384
1:768
1:224
1:448
1:280
1:768
1:384
1:727.5
1:1455
1:560
1:112
1:224
1:320
1
0
D
A
A
h
e
Pr
m
ne
dy
iu
m
ro
Pe
x id
e
Internal
c
ea
Bl
H
W
pi
Ra
t
25
n
Sa
ax
ide
Ac
M
a
eg
an
iS
Tr
Q
M
Cleaning Agents
Normal
Strength
Colors
Theme colors
R
G
B
Internal
109
16
61
130
R
G
B
255
51
0
R
G
B
0
146
209
R
G
B
119
173
28
R
G
B
248
179
35
R
G
B
115
111
169