Ecological cleaning and disinfection in the food industry

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The importance of Ecological Cleaning and Disinfection in the Food Industry while reducing process effluents.

Production industries, packaging plants, food storage... The food industry is very concerned by problems related to cleaning and disinfection of the premises to combat various sources of contamination. A cleaning and disinfection operation in LPN aims to eliminate dirt (waste from treated products or dirt brought by tools or machines used in the industrial process) as well as the contaminations and infections of microbiological and chemical origin.

As the main supplier of food products, the food industry is a sensitive sector of the economy. The quality of the manufacturing processes and the hygiene that must be respected by industrialists are therefore of the utmost importance for health safety.

The HACCP protocol also prescribes rigorous disinfection of the production line, but also office cleaning in the premises occupied by the industry. After all, nothing should be left undone.

In addition, the race towards organic food is forcing manufacturers to opt for ecological cleaning processes. The choice of products and disinfection methods, as well as their use, must be compatible with the new requirements of organic food, for the benefit of both the industry and its consumers.

Contaminations in the Food Industry

90% of the contaminations that occur in theagri-food sector (AFI) take place during food processing and packaging. To reduce the number of contaminations, a regular cleaning and disinfection plan is necessary. These methods of cleaning and disinfection in the food industryIf they are followed correctly, they will eliminate the BIOFIM that may contain bacteria, viruses, yeast, spores and fungi.

Influence of High Temperature on Protein Deposits .

The only examples available are for the removal of organic soils. Jennings (1959) showed that the effect of temperature can be attributed to the acceleration of reactions between detergent and deposit.

*(Schussler, 1970; Gallot-Lavallée et al1984) have in turn shown that a increase from the temperature is accompanied by generally of a increase in cleaning speed.

*Schussler (1976) states that an increase in the temperature leads to a decrease in the viscosity of the medium, allowing for more efficient diffusion. of the detergent to the turbulent core of the products of this reaction.

*Fryer & Bird (1994) show that a 20°C increase in temperature between 70 and 90°C doubles the removal speed.

Indeed, the higher the temperature, the faster the reactions, but they can be accompanied by undesirable reactions between the detergent and equipment materials cleaned.

Low temperatures preserve equipment but make it difficult for the cleaning operations too long and therefore economically unattractive.

In addition, according to Perlat et al. (1986) temperatures below 40°C lead to gelling between proteins and detergent (protein gel), which makes cleaning impossible.

For this reason, it is now clearly established that the abduction The optimal temperature for protein deposition is 65/70°C.

That is why IBL Specifik recommends the use of high pressure and high temperature steam for the cleaning and removal of biofilms from production surfaces and tools.

Steam under pressure and at very high temperatures (10/12 bars and 185°C for the Steambio 19000) has a detersive and biocidal effect which acts on grease and dirt by eliminating the microbial biofilm.

For large horizontal and vertical surfaces that need to be disinfected, the foam gun is recommended. Its creamy white detergent and disinfectant foam, its 8 bar air compressor and its integrated high pressure pump make it completely autonomous. Its characteristics allow to clean and decontaminate very large surfaces quickly and easily with only one operator.

Environmentally friendly cleaning and disinfection in the food industry