Handbook of Meat Processing

296 Chapter 15

Table 15.2. Sanitizers most effective against L. monocytogenes

Medium Sanitizer Concentration

(ppm)

Inactivation

(n – Log)

Source

Deionized water Iodophor 12.5 – 25 > 5 - Log Lopes (1986)

Deionized water QUAT1 100 – 200 > 5 - Log Lopes (1986)

Deionized water QUAT2 200 > 5 - Log Lopes (1986)

Deionized water Sodium hypochlorite 100 – 200 > 5 - Log Lopes (1986)

Stainless steel Sodium hypochlorite 200 4 - Log Mustapha and

Liewen (1989)

Stainless steel QUAT 50 > 4 - Log Mustapha and

Liewen (1989)

Stainless steel Ethanol 70% v/v < 4 - Log Best et al. ( 1990 )

Biofi lm on stainless

steel

Peroxyacetic acid PAA 160 5 - Log Fatemi and Frank

(1999)

Biofi lm on stainless

steel

Peroctanoic acid POA 160 5 - Log Fatemi and Frank

(1999)

Table 15.3. Meat - processing area and fre-
quency of cleaning

Area Frequency

All processing equipment Daily

Floors/Drains Daily

Waste containers Daily

Storage areas Daily

Wall Weekly

Condensate drip pans Weekly/monthly

Coolers Weekly/monthly

Freezers Semiannually

Source: Henning and Cutter, 2001

and disinfecting hands. Utensils for cleaning
drains should be easily distinguishable and
be dedicated to that purpose to minimize the
potential for contamination.

References

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