trisodium phosphate. The addition of sul-
fites tends to reduce the corrosion attack on
tin and tinned metals. These cleaners are fre-
quently used with CIP, high-pressure, and
other mechanized systems found in meat and
poultry plants.
Mild Alkaline Cleaners
Mild cleaners are frequently in solution to
use for hand cleaning lightly soiled areas in
meat and poultry plants.
Neutral Cleaners
Information about these and other clean-
ing compounds is discussed in Chapter 9.
Sanitizers for meat and poultry plants
To obtain maximum benefits from use of a
sanitizer, it must be applied to surfaces that
are free of visible soil. Soils of special con-
cern are fats, meat juices, blood, grease, oil,
and mineral buildup. These deposits provide
areas for microbial growth, both below and
within the soil, and can hold food and water
necessary for microbial proliferation. Chem-
ical sanitizers cannot successfully penetrate
soil deposits to destroy microorganisms.
Steam
Steam is an effective sanitizer for most
applications. Many operators mistake water
vapor for steam and fail to provide adequate
exposure to create a sanitizing effect. Steam
should not be used in refrigerated areas
because of condensation and energy waste,
and it is unsatisfactory for continuous sani-
tizing of conveyors.
Chemical Sanitizers
Chlorine is one of the halogens used for
disinfecting, sterilizing, and sanitizing equip-
ment, utensils, and water. The sanitizers
most frequently used in sanitizing meat and
poultry operations are the following:●Sodium and calcium hypochlorite: These
are more costly than elemental chlorine,
but are more easily applied. Hypochlor-
ous acid is an active germicidal agent,
and the activity of hypochlorites is pH
dependent. Alkalinity decreases as the
germicidal activity increases.
●Liquid chlorine: This sanitizer is used in
processing and cooling water chlorina-
tion to prevent bacterial slimes.
●Chlorine dioxide: This is an effective
bactericide in the presence of organic
matter because it does not react with
nitrogenous compounds. The residual
effect is also more persistent than that of
chlorine. However, this sanitizer needs
to be generated on-site.
●Active iodinesolutions, like active chlo-
rine solutions, can be sanitizers. Iodo-
phors are very stable products with
much longer shelf lives than hypochlo-
rites and are active at a low concentra-
tion. These sanitizing compounds are
easily measured and dispensed, and they
penetrate effectively. Their acid nature
prevents film formation and spotting
on equipment. Solution temperature
should be below 48ºC because free
iodine will dissipate.
●The quaternary ammoniumcompounds
are widely used on floors, walls, equip-
ment, and furnishings of meat and poul-
try plants. The “quats” are effective on
porous surfaces because of their penetra-
tion ability. A bacteriostatic film that
inhibits bacterial growth is formed when
quats are applied to surfaces. Those sani-
tizers and compounds containing both an
acid and a quat sanitizer are most effec-
tive in controlling L. monocytogenesand
mold growth. Quats may be temporarily
used when a mold buildup is detected.Meat and Poultry Plant Sanitation 309