Principles of Food Sanitation

348 PRINCIPLES OFFOODSANITATION

Laboratory Tests

The sanitarian must know the genera,
characteristics, and sources of microorgan-
isms found in the plant before laboratory
tests have applicable value. With this knowl-
edge, laboratory tests can be a monitoring
device to evaluate the effectiveness of a sani-
tation program. The sanitarian should strive
to reduce the total count of microorganisms
found on clean equipment and among
processed products but should also recognize
that total plate count is not always highly
correlated with spoilage potential or with the
presence of microorganisms of public health
concern. It is important to identify microor-
ganisms, such as coliforms, as indicators of
contamination or thermophiles and certain
mesophiles as potential spoilage microbes.
Large numbers of spore-formers can also be
significant because these bacteria can reduce
shelf life, and certain microorganisms can
cause foodborne illness.
Spot checks for microbial load can verify
opinions formed through visual inspections.
Microbial sampling of products and equip-
ment from various stages of manufacturing
can identify trouble spots in the processing
control cycle. Use of laboratory tests further
utilizes the “think sanitation-practice sanita-
tion” concept.

Summary

An effective sanitation program for fruit
and vegetable processing facilities requires
hygienic design of facilities and equipment,
training of sanitation personnel, use of
appropriate cleaning compounds and sani-
tizers, adoption of effective cleaning proce-
dures, and effective administration of the
sanitation program-including evaluation of
the program through visual inspection and
laboratory tests. Effective sanitation starts
with reduced contamination of raw materi-
als, water, air, and supplies. If the facility

and equipment are hygienically designed,

cleaning is easier and contamination is

reduced.

Cleaning labor can be reduced through

use of portable or centralized high-pressure

or foam cleaning systems, and CIP systems

can be used in large operations. Many facili-

ties, if designed of durable material, can be

cleaned effectively with acid-cleaning com-

pounds and sanitized most adequately and

economically by paints and other protective

coatings as additional sanitary precautions.

The effectiveness of a sanitation program

can be evaluated through the establishment

of standards as guidelines, visual inspection,

and laboratory tests.

Study questions

1. Where is CIP cleaning used most in
   fruit and vegetable processing plants?


2. What percentage of raw materials from
   the citrus juice industry are normally
   handled as waste products?


3. What is the maximum water tempera-
   ture that should be used for cleaning
   fruit and vegetable processing plants?


4. Which sanitizer, that can be applied in
   fruit and vegetable plants, is the most
   stable and acts the longest amount of
   time?


5. What is the most likely cause of “flat
   sour” in canned vegetables?


6. Why do infesting microorganisms fre-
   quently remain inactive on fruits and
   vegetables?


7. Why is the use of re-circulated water
   not recommended for washing fruits
   and vegetables?


8. Why is the chlorination of wash water
   ineffective?


9. Which pest introduces microorganisms
   that persist and multiply throughout
   the ripening period until fruit matures?