program. It is especially important to review
discussion related to CIP equipment (Chap-
ter 11). These systems are quite adaptable to
cleaning beverage equipment, and the trend
in the industry is toward automation through
this concept.
Fermentation facilities such as breweries
require sterile air for the production of
starter cultures or the maintenance of sterile
conditions within a storage tank. O'Sullivan
(1992) identified the optimum practice as
coarse-filtering air with a coarse depth or
pleated filter to remove the bulk of contami-
nants, followed by filtering with a 0.2-μm
membrane or sterile filter. Thus, the sterile
air can blanket the stored product by creat-
ing a positive pressure within the storage ves-
sel. An inert gas can be substituted for air to
reduce oxidation. Blanketing a storage tank
is an easy way to create a sterile environ-
ment, especially with large storage tanks.
The control of microorganisms may be
enhanced through ultraviolet (UV) light to
reduce the airborne microbes, eliminate
pests, and treat water. Several breweries have
implemented UV light in water treatment as
it is the main ingredient of the final product
and allows for residue-free water that will
not affect the chemistry of beverage manu-
facture, as do most sanitizer residues. This
treatment does not have a detrimental effect
on water since UV light is a nonionizing and
nonresidual disinfectant.
This sanitizer functions through irrepara-
bly damaging microbial DNA, which
absorbs these high-energy wavelengths. The
disruption of DNA prevents the microor-
ganism from repair and replication. The vio-
let-colored light of the nearby visible
wavelength region can be generated by the
UV lamps, which are beneficial in alerting
personnel to the presence of UV light but
can ultimately diminish its effectiveness
(Rosenthal, 1992). In some applications, UV
light is cost-effective and can be easily incor-
porated into an existing sanitation program.
The nonselective nature of UV light permits
the nonresidual cleaning of air, water, pack-
ages, and some foods.
According to Flanigan (1996), different
microorganisms can contaminate (from mat-
uration to storage stage) barley designated
for malting. Fungi that cause a serious plant
disease known as Fusarium head blight
(FHB) in barley had become more persistent
(McMullen et al., 1997). Mycotoxins may
occur in FHB-infected grain, and the con-
sumption of these mycotoxins may lead to
health complications for humans and ani-
mals.
The use of FHB-infected grain in the
malting and brewing industry has posed a
challenge and compromised product accept-
ability (Noots et al., 1999). The growth of
Fusariumduring the malting process results
in mycotoxin production and impaired malt-
ing characteristics of barley (Schwarz et al.,
1995). Schwarz et al. (2001) have indicated
that FHB-infected grain possesses reduced
kernel plumpness with increased wort solu-
ble nitrogen and free amino nitrogen with
less acceptable wort color.
The use of Fusarium-infected barley for
malting many cause mycotoxin production
and decreased product acceptability. Physi-
cal methods for the treatment of this condi-
tion may prevent safety and quality defects
and permit the use of otherwise acceptable
barley. Kottapalli et al. (2003) conducted an
evaluation of hot water and electronic beam
irradiation for the reduction of Fusarium
infection in malting barley. They found that
at higher water temperatures Fusariumwas
nearly eliminated, but germination was also
reduced severely. Electron beam irradiation
ofFusarium-infected barley reduced Fusar-
iuminfection at doses of >4 kGy. Thus, it
appears that physical methods may have
potential for the treatment of Fusarium-
infected malting barley.Beverage Plant Sanitation 357