What will general purpose detergents effectively remove

Chlorine compounds are broad spectrum germicides that act on microbial membranes, inhibit cellular enzymes involved in glucose metabolism, have a lethal effect on DNA, and oxidize cellular protein. Chlorine has activity at low temperature, is relatively cheap, and leaves minimal residue or film on surfaces. The activity of chlorine is dramatically affected by such factors as pH, temperature, and organic load. However, chlorine is less affected by water hardness when compared to other sanitizers especially the quaternary ammonium compounds.

The major disadvantage to chlorine compound is corrosiveness to many metal surfaces especially at higher temperatures. Health and safety concerns can occur because of skin irritation and mucous membrane damage in confined areas. At low pH below 4.

In recent years, concerns have also been raised about the use of chlorine as a drinking water disinfectant and as an antimicrobial with direct food contact meat, poultry and shellfish. This concern is based upon the involvement of chlorine in the formation of potentially carcinogenic trihalomethanes THMs under appropriate conditions. While chlorine's benefits as a sanitizer far outweigh these risks, it is under scrutiny.

Chlorine dioxide. Chlorine dioxide ClO 2 is currently being considered as a replacement for chlorine, since it appears to be more environmentally friendly.

Stabilized ClO 2 has FDA approval for most applications in sanitizing equipment or for use as a foam for environmental and non-food contact surfaces. Approval has also been granted for use in flume waters in fruits and vegetable operations and in poultry process waters. ClO 2 has 2. Typical use concentrations range from 1 to 10ppm. CLO 2 's primary disadvantages are worker safety and toxicity. Its highly concentrated gases can be explosive and exposure risks to workers are higher than that for chlorine.

Use of iodine as an antimicrobial agents dates back to the s. This sanitizer exists in many forms and usually exists with a surfactant as a carrier. These mixtures are termed iodophors. The most active agent is the dissociated free iodine also less stable. This form is most prevalent at low pH. The amount of dissociation from the surfactant is dependent upon the type of surfactant. Iodine solubility is very limited in water. Generally recommended usage for iodophors is It is generally thought that the bactericidal activity of iodine is through direct halogenation of proteins.

More recent theories have centered upon cell wall damage and destruction of microbial enzyme activity. Iodophors, like chlorine compounds, have a very broad spectrum: being active against bacteria, viruses, yeasts, molds, fungi, and protozoans.

Thus, it is limited to lower temperature applications. The degree to which iodophors are affected by environmental factors is highly dependant upon properties of the surfactant used in the formulation.

Iodophors are generally less affected by organic matter and water hardness than chlorine. However, loss of activity is pronounced at high pH. Iodine has a long history of use in wound treatment. However, ingestion of iodine gas does pose a toxicity risk in closed environments. The primary disadvantage is that iodine can cause staining on some surfaces especially plastics. Quaternary ammonium compounds QACs are a class of compounds that have the general structure as follows Figure 1 :.

The properties of these compounds depend upon the covalently bound alkyl groups R groups , which can be highly diverse. Since QACs are positively charged cations, their mode of action is related to their attraction to negatively charged materials such as bacterial proteins.

It is generally accepted that the mode of action is at the membrane function. The carbon length of R-group side chain is, generally, directly related with sanitizer activity in QACs. However, because of the lower solubility in QACs composed of large carbon chains, these sanitizers may have lower activity than short chain structures.

QACs are active and stable over a broad temperature range. Because they are surfactants, they possess some detergency. Thus, they are less affected by light soil than are other sanitizers. However, heavy soil dramatically decreases activity. QACs generally have higher activity at alkaline pH. While lack of tolerance to hard water is often listed as a major disadvantage of QACs when compared to chlorine, some QACs are fairly tolerant of hard water.

Activity can be improved by the use of EDTA as a chelator. QACs are effective against bacteria, yeasts, mold, and viruses. An advantage of QACs in some applications is that they leave a residual antimicrobial film. However, this would be a disadvantage in operations such as cultured dairy products, cheese, beer, etc.

QACs are generally more active against gram positive than gram negative bacteria. They are not highly effective against bacteriophages. Their incompatibility with certain detergents makes thorough rinsing following cleaning operations imperative.

Under recommended usage and precautions, QACs pose little toxicity or safety risks. Thus, they are in common use as environmental fogs and as room deodorizers. However, care should be exercised in handling concentrated solutions or use as environmental fogging agents. Like QACs, acid-anionic sanitizers are surface-active sanitizers.

These formulations include an inorganic acid plus a surfactant and are often used for the dual function of acid rinse and sanitization. Whereas QACs are positively charged, these sanitizers are negatively charged.

Their activity is moderately affected by water hardness. Their low use pH, detergency, stability, low odor potential, and non-corrosiveness make them highly desirable in some applications.

Disadvantages include relatively high cost, a closely defined pH range of activity pH 2 to 3 , low activity on molds and yeasts, excessive foaming in CIP systems, and incompatibility with cationic surfactant detergents.

Fatty acid or carboxylic acid sanitizers were developed in the s. Typical formulations include fatty acids plus other acids phosphoric acids, organic acids. These agents also have the dual function of acid rinse and sanitization.

The major advantage over acid anionics is lower foaming potential. These sanitizers have a broad range of activity, are highly stable in dilute form, are stable to organic matter, and are stable to high temperature applications.

These sanitizers have low activity above pH 3. They also can be corrosive to soft metals and can degrade certain plastics and rubber. Peroxides or peroxy compounds contain at least one pair of covalently bonded oxygen atoms -O-O- and are divided into two groups: the inorganic group, containing hydrogen peroxide HP and related compounds; and the organic group, containing peroxyacetic acid PAA and related compounds.

Hydrogen peroxide HP , while widely used in the medical field, has found only limited application in the food industry.

FDA approval has been granted for HP use for sterilizing equipment and packages in aseptic operations. The primary mode of action for HP is through creating an oxidizing environment and generation of singlet or superoxide oxygen SO.

HP is fairly broad spectrum with slightly higher activity against gram-negative than gram-positive organisms. Thus, high concentrations should be handled with care. Peroxyacetic Acid PAA has been known for its germicidal properties for a long time. However, it has only found food-industry application in recent years and is being promoted as a potential chlorine replacement.

PAA is relatively stable at use strengths of to ppm. Other desirable properties include absence of foam and phosphates, low corrosiveness, tolerance to hard water, and favorable biodegradability.

PAA solutions have been shown to be useful in removing biofilms. While precise mode of action mechanisms have not been determined, it is generally theorized that the PAA reaction with microorganisms is similar to that of HP. PAA, however, is highly active against both gram-positive and gram-negative microorganisms.

The germicidal activity of PAA is dramatically affected by pH. Any pH increase above 7—8 drastically reduces the activity. Thus, care must be used in its use. A general comparison of the chemical and physical properties of commonly used sanitizers is presented in Table 3.

Bakka, R. Making the Right Choice - Cleaners. Ecolab, Inc. Paul, MN. Boufford, T. Making the Right Choice - Sanitizers. Cords, B. In: P M. Davidson and A. Branen, eds. Antimicrobials in Foods. Marcel Dekker, Inc. Grade A Pasteurized Milk Ordinance, Marriott, N. Cleaning compounds for Effective Sanitation. Sanitatizers for Effective Sanitation. Principles of Food Sanitation.

Original publication date July Revised March Ronald H. Schmidt, Ph. Home Experts Topics. Background Cleaning and Sanitizing Program Since cleaning and sanitizing may be the most important aspects of a sanitation program, sufficient time should be given to outline proper procedures and parameters. Definitions Cleaning Cleaning is the complete removal of food soil using appropriate detergent chemicals under recommended conditions.

Cleaning Methods Equipment can be categorized with regard to cleaning method as follows: Mechanical Cleaning. Often referred to as clean-in-place CIP. Requires no disassembly or partial disassembly. Clean-out-of-Place COP. Can be partially disassembled and cleaned in specialized COP pressure tanks. Manual Cleaning. Requires total disassembly for cleaning and inspection. Sanitization It is important to differentiate and define certain terminology: Sterilize refers to the statistical destruction and removal of all living organisms.

Disinfect refers to inanimate objects and the destruction of all vegetative cells not spores. Sanitize refers to the reduction of microorganisms to levels considered safe from a public health viewpoint.

General types of sanitization include the following: Thermal Sanitization involves the use of hot water or steam for a specified temperature and contact time. Canadian food safety laws and requirements can be complex and confusing.

By Role. By Location. For Business. Learn more about Business Solutions. Why Food Safety? Small Business Solutions Contact Us. Learn more about Food Safety. Guides Posters Templates Fact Sheets. There are four main types of cleaning agents used in commercial kitchens: Detergents Degreasers Abrasives Acids Detergents Detergents are the most common type of cleaning agent and are used in home and commercial kitchens.

Degreasers Degreasers are sometimes known as solvent cleaners and are used to remove grease from surfaces such as oven tops, counters and grill backsplashes. Abrasives Abrasives are substances or chemicals that depend on rubbing or scrubbing action to clean dirt from hard surfaces. Acids Acid cleaners are the most powerful type of cleaning agent and should be used with care. Always follow cleaning with sanitizing Cleaning is only the first step to a germ-free kitchen.

Effective cleaning and sanitizing also helps to: prevent pests from entering your business prevent cross-contamination prevent allergic reactions caused by cross-contamination Make sure everyone who handles food in your business knows how to clean and sanitize properly and why it's important. If you are registered for the Food Handler Certification course, login here to: start the course or continue your progress take the final exam update your account information Student Login.

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Shuffle Cards. Front Back Factors that affect cleaning. Have a scouring agent that helps scrub hard to remove dirt-removed baked-on food-can scratch surfaces.