Principles of Food Sanitation

lowers surface tension, increases pH, decreases viscosity, and creates other changes that may help bactericidal action. An excep ...

●Water solubility in all proportions ●Acceptability of odor or no odor ●Stability in concentrated and use dilu- tion ●Ease of us ...

The chemical properties of chlorine are such that when liquid chlorine (Cl 2 ), and hypochlorites are mixed with water, they hyd ...

at pH less than 4, chlorine gas increases. Fur- thermore, the formation of Cl 2 is a safety issue. Because there are substantial ...

5 NaClO 2 +4HCl→4 ClO 2 +5NaCl +2H 2 O NaOCl+HCl→NaCl+HOCl HOCl+2NaClO 2 →ClO 2 +2NaCl+H 2 O Meinhold (1991) reported that ClO 2 ...

easily than are Bacillus spores. Chlorine concentrations of less than 50 ppm lack antimicrobial activity against Listeria mono- ...

and diatomic iodine. Both the hypoiodous acid and diatonic iodine are the active antimi- crobial forms of an iodophor sanitizer. ...

Iodophor sanitizers, used in the recom- mended concentration, usually provide 50 to 70 mg/L of free iodine and yield pH values o ...

charged ion (cation). In these quaternary ammonium compounds, the organic radical is the cation, and chlorine is usually the ani ...

●Resistant to corrosion of metals and not affected by hard water ●Stable against temperature fluctuation with a long shelf life ...

equipment to leave it stainless, bright, and shiny. These sanitizers have very good wet- ting properties, are nonstaining and us ...

molds vary depending on species. The newer mixed peroxy acids are more effective than the original peroxyacetic acid types on ye ...

andSalmonella. The application rate of this sanitizer is 125 to 250 ppm. These sanitizers have the following advantages (Anon., ...

Ozone Ozone, a molecule comprised of three oxy- gen atoms, is naturally occurring in the earth’s upper atmosphere. It acts as a ...

Normal wear on seals can cause gearbox and hydraulic system leaks, releasing minute lev- els of oil to contaminate food. When ad ...

such as E. coliO157:H7. Potential barriers to microbial load on carcasses are chemical and thermal sanitizers. Chemical sanitize ...

can reduce the microbial load but do not destroy all pathogens. Overall effectiveness, due to the high pH, is similar to that ac ...

vacuum. More recently, steam-only equip- ment has been designed and is used in beef processing plants for spot removal. The stea ...

casses. Because ALF has greater affinity for the anchor sites than do the bacterial cells, this substance can displace attached ...

Tests for Sanitizer Strength To increase sanitizer effectiveness, a num- ber of tests have been devised to determine the concent ...