Specially formulated cleaning compounds
can be incorporated in a hot sanitizing pro-
cedure to loosen and remove soils and
biofilms (Remus, 1991a). These compounds
are specifically formulated to handle the soil,
to condition the water, and to be free rinsing
in the hot sanitizing procedure. Soil and
biofilm removal are essential for effective
sanitation. A nonviable but intact biofilm is
an easy attachment site and nutrient base for
other films to develop.
Membrane Technology
Membrane technology applied to water
treatment for the beverage industry inclu-
des a wide range of polymeric and ceramic
impurity removal techniques, including
treatments such as microfilters to remove
granular activated carbon fines and reverse
osmosis. Particulate filters removed rela-
tively large suspended matter and are
incorporated at the end of the water treat-
ment chain as a “polishing filter” to remove
small floc particles, oxidized iron, carbon,
or precipitated calcium carbonate that may
have occurred from the primary treatment
process. Microfilters are incorporated for
their controlled pore size distribution that
facilitates mechanical removal of bacteria
from water. Frequently this application is a
stepped removal approach that includes fil-
ters of decreasing pore size oriented in
series, to minimize the plugging potential
of the smallest pores. This is an important
tool for the removal of particulates, large
organic matter, and many microorganisms,
including viruses, bacteria, and protozoa.
The major contribution of membranes
used in water treatment applications for the
beverage industry is pressure, which is
applied across a membrane to force the fil-
tered or purified water through the mem-
brane, leaving the impurities behind (Bena,
2003).
Container Handling
Bottles, cans, jugs, and other containers
used for nonalcoholic beverages are a viable
contamination source from foreign objects
such as metal shavings, wood, and other
materials. Product containers should be
checked before use according to a standard
sampling plan (Carsberg, 2003). Single-use
containers should be rinsed with water
immediately before filling. Returnable con-
tainers such as bottles and kegs should be
washed with a cleaning compound that is
effective against organic soils and rinsed
thoroughly to remove cleaning compound
residue.Bottle Filler
Bottling equipment for nonalcoholic and
alcoholic beverages may break glass bottles,
creating a physical hazard. Plant personnel
should keep a constant watch for broken
glass that may fall into product containers
when bottles become stuck on approach to
the filler and the conveyor remains in motion
smashing bottles against each other.Brewery sanitation.................................................................................
Because breweries have been traditionally
production oriented, prophylaxis has nor-
mally superseded detailed taxonomic interest
in microorganisms associated with these
operations. The environment typical of a
brewery can restrict pathogen activity and
impose limitations on the array of spoilage
microbes. Bacteria of greatest significance in
this environment are nonspore-formers.
However, spore-forming bacteria, such as
Clostridiumspecies, may be involved in the
spoilage of brewery by-products, such as
spent grain. Nonspore-forming bacteria that
are found in breweries may contribute to a
wide variety of problems in wort, includingBeverage Plant Sanitation 355