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7/31/2019 3 Cleaning Disinfection

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Cleaning compounds,

disinfectantsand soil

Quality and Safety Issues in Fish Handling

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A course in quality and safety management in

fishery harbours in Sri Lanka

NARA, DFAR, ICEIDA and UNU-FTP

Icelandic InternationalDevelopment Agency (ICEIDA)

Iceland

United Nations University FisheriesTraining Programme (UNU-FTP)

Iceland

National Aquatic Resources Researchand Development Agency (NARA)

Sri Lanka

Department of Fisheries andAquatic Resources (DFAR)

Sri Lanka


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Content of the lecture

Types of soil

Types of chemicals and applicability

Cleaning and disinfections

Proper usage

concentration, time


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Learning objectives

After this lecture participants will be able:

To explain factors that affect the effectiveness of cleaning

and disinfecting compounds

To select and use disinfecting compounds properly basedon the characters of the disinfecting compounds


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Soil

Soil - any undesirable organic or inorganic

material (including food) remaining on

equipment

Visible soile.g. fish waste, blood water, trash fish, oilleaks.

Invisible soile.g. microorganisms (Salmonella, E.coli, Vibrio spp. ), chemicals


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The aim of disinfecting:

To destroy microbes that areleft on a washed surface

To prevent growth of microbes

which can spoil the food or

make the consumer ill

To ensure a microbiologically

acceptable standard of hygiene

Effective disinfections can only beobtained after an effective cleaning

Cleaning and disinfection

The aim of cleaning:

To remove all visible dirt

like protein, fat and minerals To wet, disperse

and rinse

To prevent build up of

organic matter and

biofilm formation


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Function of a cleaning - anddisinfectant depends on:

Exposure time

Temperature (25-30C)

Concentration

pH

Cleanliness presence of organic matter

Water hardness

Biofilm forming - bacterial attachment


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General steps for cleaning

Remove any product and/or packaging from the area being

cleaned (dry clean)

Hose all surfaces with water to remove most of the dirt.

Apply a cleaning detergent

Scrub surfaces to remove dirt

Rinse off the cleaning detergent

Apply a sanitizer

Rinse off the sanitizer


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pH Values

acid alkalineNeutral

0 1 2 3 4 5 6 7 8 9 10 11 12 13 14

hydrochloric acid water NaOH


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Components in a cleaning solution

Water

Surfactants

Inorganic alkalis

Inorganic and organic acids

Sequestering agents

to improve wetting,dispersion and rinse

ability

to control

hard

water ions

to remove

protein and

fat

to remove

milk stone,

minerals

etc.

the base

ingredients


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Removing different types of soil

soil solubleease of

removaleffect of heat

saltsin water

in acideasy

reacts with other

types of soil

sugar in water easy caramelizes

fatin alkali

difficultmolecules join

together

proteinin alkali

very difficultmolecules

change shape


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Most common cleaning compounds used inthe fishery industry

Foaming- alkaline cleaners with surfactants. Used to clean

equipment, facilities, walls and floors.

Strongly alkaline cleaners. Strong dissolving power and are

very corrosive. Used to remove heavy soils such as those in

ovens.

Soaps used on things that are easily cleaned. Like trays,

aprons, gloves etc.

Solvent cleaners used on soils caused by petroleum products,

such as lubricating oils and greases.

Acid cleaners, minimum use in fish industry but useful to

clean rusty floors and mineral deposits.


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Disinfection

effected by

Physical treatment

Heat

UV irradiation

Chemical compounds


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Most common disinfectants

Chlorine sanitizers: hypochlorites, chloramines and

chlorine dioxide

Iodine compounds: skin disinfectant

Acid-sanitizer: Peroxyacetic acid

Quaternary ammonium compounds

Ozone


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Chlorine and its compounds

Most widely used in developing countries

sodium or calcium hypochlorite solution

Factors affecting antimicrobial properties

pH

Concentration

Temperature

Corrosion affected by pH, temperature and time


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reaction in water NaOCl and Ca(OCl)2

NaOCl + H2O NaOH + HOCl

HOCl H+ + OCl-

bioactivity

http://www.edstrom.com/DocLib/MI4148.pdf

Chlorine and its compounds


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Comparison of commonly used

disinfectantsinfluence

onChlorine Ozone Iodophors QUATS

Peracetic

acid

Gram+ very good very good very good good very good

Gram- very good very good very good poor very good

spores (good) (good) fairly none (good)

viruses fairly fairly good bad fairly


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Comparison of commonly useddisinfectants (cont)

Characteristic Chlorine Ozone Iodophors QUATSPeracetic

acid

corrosivecoorodes mild

steel, rubber

coorodes mild

steel,rubberliittle none

corrodes mild

steel

effect oforganic soil

high high moderately low low

shelf stenght low lowvaries with

temperatureexcellent excellent

stability in hot

water (>65C)none none very stable stable stable


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Handling and storing

Workers should know the hazards of each chemical and how

chemicals react when mixed

safety data sheet

Be careful when using a chemical. If a cleaning compoundaccidentally splashes onto workers skin, eyes or clothes, the

workers should immediately flush the area with plenty of

water.

Cleaning compounds should be stored away from normal

traffic


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Requirements for the use of chemicals

Workers needs to understand the types of soil they need

to remove and which chemicals will work best to

remove them

Equipment and surfaces must be thoroughly cleaned andfree of soil for a disinfectant to work properly

Cleaning compounds help loosen soil and flush it away

Disinfectant is used to reduce the number of

microorganisms on equipment and surfaces


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1. Chemical identification2. Physical characteristics

3. Regulatory information

4. Physical hazards

5. Health hazard6. Emergency first aid

7. Protective equipment

8. Spills, leaks and disposal procedures

9. Special precautions and additional information

Information on safety data sheet

Use only approved cleaning agents and disinfectants in food

processing plants. They should comply with legal requirements

concerning safety and health as well as biodegradability.


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References

Katsuyama and Strachan (1980) Principles of food processing sanitation.

Chapter 4 p. 61-91. The Food Processors Institute Washington.

Marriott, G. M.(1997). Essentials of food sanitation. Chapman and Hall.

New York and London

Training material from UNU-FTP and Icelandic Fisheries Laboratories