Practical Assessment of Sanitizers

7/25/2019 Practical Assessment of Sanitizers

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Practical Assessment of SanitizersRon Martin

October 8-9, 2013 Dallas, TX

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Presentation Goals

Discuss sanitizer regulation

What identifies it as a sanitizer

Label Information

Advantages and disadvantages of various sanitizertypes

Sanitizer tips & tricksProduct recommendations

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Why Do We Sanitize?

For product safety purposesConsumer health and satisfaction

For product quality purposes

Job security

Most water supplies are not bacteria free

To comply with U.S. regulations

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U.S. Regulatory Agencies

EPARegulates the registration and approval of sanitizers

FDARegulates the use of sanitizers on food contact

surfaces

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FDA

U.S. Code of Federal Regulations 21 CFR178.1010:

Compliance and regulation for Food Contactapplications

Identifies ingredients for sanitizer formulations andapproved concentration ranges

Non-food contactapplications do not need to

adhere to 21 CFR 178.1010

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EPA

EPAEnvironmental Protection Agency

The agency responsible for sanitizer registration and approvalunder the FIFRA

Federal Insecticide, Fungicide, Rodent Act

They approve the product, master label and assign the productregistration number

Sanitizers are approved for use as a pesticide

All sanitizers must be registered for use in each state

Each states fees are different

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Criteria for Sanitizer Acceptance By EPA

A chemical sanitizer that reduces the microbial levelsof two standard organisms:

Staphylococcus aureus

Escherichia coli

By 99.999% or 5 logs, in 30 seconds, at 25 Cfor food contact claims

By 99.9% or 3 logs, within 5 minutes for non-foodcontact surfaces

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EPA Has Defined Four Categories of HardSurface Antimicrobial Treatments Based on

General Level of Effectiveness:

Sterilants

Disinfectants Sanitizers

Antiseptics and Germicides

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Definition of Some Key Terms

Sanitizer / Sanitize: When used at a specified dilution; an agent that

reducesthe microbial contaminants on inanimatesurfaces to levels considered safe from a publichealth standpoint.

Regulated by the EPA

Claims based on specific testing protocol (__?)

FDA regulates & categorizes into two types:No-rinse food contact surfaces

Non-food contact surfaces

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Label Information - Example

Premium Peroxide II is a peroxyacetic acid-based sanitizer/disinfectantdeveloped for the following uses:

Institutional/Industrial Sanitizer and Disinfectant for Previously CleanedHard Non-Porous Food Contact Surfaces in: Dairies, Wineries, Breweries,Food and Beverage Plants, Poultry Egg Facilities and Animal Housing.

Hard, Non-Porous Surface Disinfection in: Hospitals, Schools, Industrial

Facilities, Office Buildings, Veterinary Clinics.Bacteria, Fungi, and Slime Control in: Cooling Water and Evaporative CoolerSystems, Reverse Osmosis and Ultra Filtration Systems.

Premium Peroxide II

Active Ingredients:

Peroxyacetic Acid .........5.6%Hydrogen Peroxide ..... 26.5%Inert Ingredients: ........ 67.9%

Total: .........................100.0%

EPA Registration No. 63838-1-4959

EPA Registration No. 69994-CA-01

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Label Information

SANITIZING FOOD CONTACT SURFACES

It is a violation of Federal Law to use this product in a matter inconsistentwith its labeling.This product can be used in Federally Inspected Meat and Poultry Facilities as asanitizer.

Prior to sanitizing, remove gross food particles, then wash with a detergentsolution, followed by a potable water rinse.

At this dilution Premium Peroxide II iseffective against Staphylococcus aureus, Escherichia coli, Salmonellacholeraesuis, and Listeria monocytogenes. Use immersion, coarse spray orcirculation techniques as appropriate to the equipment. All surfaces should beexposed to sanitizing solution for a period of at least 60 seconds or more ifspecified by a governing code.

Premium Peroxide II

Sanitize with a concentration of 1.0 ouncePremium Peroxide II dissolved in 5 gallons of water (0.16% v/v concentration,

or 98 ppm active peroxyacetic acid).

Allow to free Drain. Do not rinse.

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Sanitizing Methods

Physical

HeatSteamHot Water

Chemical

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Difference Between Disinfecting & Sanitizing

A disinfectant is a chemical that completelydestroys all organisms listed on its label.

The organisms it kills are disease causing bacteria

and pathogens, and it may or may not kill virusesand fungi. From a legal standpoint (EPAguidelines), disinfectants must reduce the level ofpathogenic bacteria by 99.999% during a timeframe of greater than 5 minutes but less than 10minutes.

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Difference Between Disinfecting & Sanitizing (cont.)

A sanitizer is a chemical that reduces the number

of microorganisms to a safe level. It doesn't need

to eliminate 100% of all organisms to be effective.

Sanitizers do not kill viruses and fungi, and in afood service situation the sanitizer must reduce the

bacteria count by 99.999%. Sanitizers are requiredto kill 99.999% of the infectious organisms presentwithin 30 seconds.

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Non-Chemical Methods of Sanitizing

1. HOT WATER SANITIZING:

PMO states must be employed at a temperature of not less than170 F (76. 7C) as determined at the discharge point, for at least

5 minutes.

Enclosed systems are easiest to sanitize with hot water

Takes considerable time to complete

Verify the equipment is designed for this purpose

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Non-Chemical Methods

HOT WATER SANITIZING:

ADVANTAGES:

Relatively inexpensive (No Chemical) and readily available

Offers excellent heat penetration into difficult areas

Broad spectrum of kill

Non-corrosive

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HOT WATER SANITIZING:DISADVANTAGES:

Takes considerable time to complete

Can be very energy inefficient

Can be very hard on equipment - Corrosions

Can lead to film formation(mineral deposits)

It can be quite dangerous!!

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2. STEAM SANITIZING:

May be employed in a closed system when the temperature of thedrainage at the outletis not less than 200 F (93.3 C) for atleast 5 minutes.

Except for aseptic operations steam is not normally recommendedbecause:

Heat stressNot energy efficient

Detrimental effect on rubber

Time constraints

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The Ideal Sanitizer for Food ProcessingPlants Would Be:

Non-toxic

Quick acting

Broad spectrum

Rapid kill

Stable

Non-corrosive

Easy-to-use

Inexpensive

Recognized by EPA and FDA accordingly

THE PERFECT SANITIZERMEETING ALL CRITERIAABOVE CURRENTLY DOESNOT EXIST

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CHEMICAL SANITIZERS

Hypochlorites Iodophors

Quats Acid Sanitizers

Peroxyacetic Acid

ChlorineDioxide

Carboxylic AcidSanitizersOzone

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SANITIZER TYPES


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They are most commonly used in the food and dairy industry Very economical and effective for plant use Can be either in powdered or liquid form Can be considered hazardous and corrosive Most effective at a neutral or weakly acidic condition and

become less effective above a 8.5 pH

Use cost $0.58/100 gals of solution

- EXAMPLE:

EXTRACT-2

Hypochlorite's Chlorines

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Hypochlorite's

Dilutions: FDA allowable non-rinse claimmax 200 PPM of available chlorine

ADVANTAGES:

Broad spectrum of kill

Colorless and non-staining

Easy to handle

Most economical to use

Low Foam

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Hypochlorites

DISADVANTAGES: Short shelf life (liquids have limited stability)

Can be quite corrosive - Yikes

Rusting, pitting

Adverse effect on plastics and rubber

Brittle

Environmental impact

Becoming increasingly controlled & prohibited

Form Trichlorohalomethanes

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Chlorine - Effectiveness vs. pH

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20

40

60

80

100

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

%

pH

InternalpH = LESS EFFECTIVE


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Iodophors are a combination of iodine with non-ionic wetting agents

They are usually acidified for stability

Iodophors are generally less corrosive at proper use concentrationsthan chlorine sanitizers

The lower the pH the more effective the iodine sanitizer


- EXAMPLE

ZZZ

Iodophors

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Iodophors

Dilutions: FDA allowable non-rinse claim12.5 to 25 PPM available iodine

ADVANTAGES:

Quick kill on a wide range of microorganisms

Good soil tolerance

Provide an acidified rinse for mineral control

Good visual indicatorfoot baths, hand sanitizing

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Iodophors

DISADVANTAGES:

Some formulas are expensive to use

Temperatures above 90 F increase staining effect

Potential staining of porous and certain plastic surfaces

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Iodine - Effectiveness vs. pH

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20

40

60

80

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

%

pH

Internal pH = LESS EFFECTIVE


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Quaternary Ammonium Compounds

Commonly called Quats

Variations of compounds available

(1, 2, 3 and 4 chain)

Varying generations of QAC

They are non-corrosive to most equipment

Good soil tolerance

Efficacy influenced by the hardness of the water Most commonly associated with environmental sanitizing

purposes

Acidified quats may be used to combat the effect of hard water

Use cost of QAC $1.95/100 gals of solution

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Dilutions: FDA allowable non-rinse claim

max 200 PPM of active QAC(Bio Hatch)max 400 PPM of active QAC(4 Quat)

For Doorway Foamer Utilization consider using 800-1200 PPM

ADVANTAGES: Temperature stable, long shelf life

Forms a bacteriostatic film (residual)environmental advantage

Non-corrosive, colorless and normally non-irritating to skin

Stable in presence of organic matter

Varying generations of QAC offerings can improve efficacy


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DISADVANTAGES:

Slow to dissipate (residual problem)culture productdisadvantage

Not considered to have broad spectrum properties

Sensitivity to water hardness

Can be detrimental to waste water systemsWhy

Duration High Foam Properties

Can Kill Microbes used to treat Wastewater

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P i A id


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Commonly referred to as PAA sanitizers

Sanitizers based on peracetic acid and hydrogen

peroxide mixtures

Are strong oxidizers and work on similar basis aschlorine based sanitizers

They kill microorganisms by penetrating the cell wall

and disrupting cell metabolism

Fast acting

Colorless

Pungent smell - Primarily in Neat State


Peroxyacetic Acid

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-EXAMPLES : Premium Peroxide IIDeLasan MPWheycide


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Peroxyacetic Acid

Dilutions: FDA allowable non-rinse claim at use

dilution specified on label (= 82-197 PPM)ADVANTAGES:

Broad spectrum kill over broad pH range up to 7.5 pH

They are more environmental and effluent friendly Phosphate free

Breaks down to vinegar and water Effective at cold temperature use

Non-foaming

Especially effective on Biofilms

Note - it has been shown that bacteria within

a Biofilm are up to 1,000xs more

resistant to some sanitizers

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Peroxyacetic Acid

DISADVANTAGES:

Some concern with corrosion

Cannot be controlled by conductivity

Strong offensive odor

More expensive compared to other sanitizers

Are not available in bulk quantities - Due tobeing a strong Oxidizer

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Are a mixture of acids and wetting agents

Provide double action: sanitize and provide acidified rinse tocontrol milkstone

Their germicidal properties are based upon the lower pH and theactivity of the wetting agents at this low pH

They are generally slower acting than oxidizing sanitizers likehypochlorite and PAA sanitizers

Acid sanitizers are most effective between a pH of 2.0 to 3.5,with many becoming ineffective above 4 pH


Acid-Anionic Sanitizers

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-EXAMPLE: Acidet


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Acid Sanitizers - Effectiveness vs. pH

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20

40

60

80

100

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

%

pH

InternalpH = MORE EFFECTIVE UTILIZATION


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Acid-Anionic Sanitizers:

Dilutions: FDA allowable non-rinse claim at use dilution specifiedon label (1oz/5 galprovides 300 PPM of DDBSA Acid)

ADVANTAGES:

Non-staining, stable, long shelf life

Visual detectionfoam

Removes and prevents milkstone and waterstone formation

Effective against a wide spectrum of microorganisms

Normally non-corrosive to stainless steel

Can be controlled with conductivity

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Acid-Anionic Sanitizers

DISADVANTAGES:

Effective at acid pH only

Some products generate foam in recirculation

Contribute to phosphate loading

Low activity against spore forming organisms (Molds & __ )

Slower acting

High Foaming in CIP Systems

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More commonly known as fatty acid sanitizers

Are a mixture of fatty acids and wetting agents

Usually contain a mineral acid and because of makeup havesignificantly reduced foam

Provide double action: Sanitize and provide acidified rinse Their germicidal properties are based upon the lower pH and

the activity of the wetting agents at this low pH

They are generally slower acting than oxidizing sanitizers

Fatty acid sanitizers are most effective at a pH of 2.0 to 3.5 Use cost $1.90/100 gals of solution

Carboxylic Acid Sanitizers (Fatty Acid Sanitizers)

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-EXAMPLES: RPMMegaSan


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Carboxylic Acid Sanitizers - Effectiveness vs. pH

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20

40

60

80

100

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

%

pH

Internal pH = CREATES EFFECTIVNESS


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Dilutions: FDA allowable non-rinse claim at use dilution specified

on label (90-180 ppm ?Ionic & Nonionic Acid Combine)ADVANTAGES:

Non-staining, stable, long shelf life (stable to organic matter)

Very minimal foam production

Contribute little to phosphate loading

Removes and prevents milkstone and waterstone formation


Most effectively controlled through flow based dosing equipment

Carboxylic Acid Sanitizers

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Carboxylic Acid Sanitizers

DISADVANTAGES:

Effective at acid pH levels below 3.5 only

Are less effective at lower temperatures (


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Alternative Antimicrobial Agents

Chlorine Dioxide Ozone Sterilex

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Chlorine Dioxide

Sodium chlorite solution and an acid activator

? & ? generated solutions of ClO2 Is an effective antimicrobial agent

It is a gas that is soluble in waterexists as a gas in H2O

Fogging Process and Food Storage Areas

Also used predominately as an environmental sanitizer

Typical use is at concentrations of chlorine dioxide between 1to 50 PPM

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-EXAMPLES: SelectrocidePremium Dioxide 3000 / Redi-Ox


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Chlorine Dioxide

ClO2 is a chemical oxidizer, but does not chlorinate.

ClO2 is a powerful biocide that is effective in air or

in water over a wide pH range.

ClO2 is a deodorizer.

Does not form chlorinated organic by-products

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Chlorine DioxideDilutions: FDA allowable non-rinse claim at use dilution specified on label (Varies by Application)

ADVANTAGES:

Very strong oxidizer

Not readily affected by organic soiling

Very Effective in removing Biofilms

Very minimal foam production

Is 3 to 4x more potent than chlorine (2.5 x Oxidizing power of Chlorine)


Less corrosive to stainless steel

Less pH sensitive

Environmentally Friendly

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Chlorine Dioxide

DISADVANTAGES:

Worker Safety & toxicity

Limited Shelf Life after generation (in some cases)

(Rapid decomposition in presence of light )

Multiple productssome types require the needof an activator or an onsite generator

Costly with initial capital cost of on-site generator Individual packets are costly to use but offer a

safer alternative

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Ozone

Ozone is formed when oxygen molecules collide withoxygen atoms to produce O3 Is an effective antimicrobial agent

Is a powerful and naturally unstable oxidizing gas Excellent broad spectrum of germicidal activity

Typically more effective than chlorine or chlorine

dioxide Primary use is for treatment of water

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Ozone

FDA: Approved as a non-rinse food contact

surface sanitizer in 2001ADVANTAGES:

Very strong oxidizer and is fast reacting

Decomposes rapidly with no harmful residual

Better antimicrobial properties than chlorine and chlorinedioxide


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Ozone

DISADVANTAGES:

Extremely unstableas a result must be generated /produced on-site

Safety concern, is very irritating and toxic

Extremely reactive and corrosive

No measurable residual to detect for efficacy

No organic tolerances

Costly with initial capital cost of generator and operationalcosts

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Internal

Sterilex

Not an end use / No-Rinse Sanitation

EPA Approved Anti-Biofilm Control

Removes Biofilms & Kills Listeria, Ecoli, Staph, Mold & Mildew

Recommended by USDA as a Best Practice for Listeria kill &Biofilm control

Can be used manually in foam systems and in CIP applications

Effective when applied to Drains, Floors and all EnvironmentalSurfaces


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Specifics to Consider When Deciding to Use aSanitizer:

Select a properly registered EPA sanitizer

It must be capable of performing the intended functionWhat organisms do you wish to kill?

What is the application? Food ContactCIPfollow non-rinse complianceNon-Food ContactEnvironmentalno non-rinse compliance

It is in violation to reusesanitizer solution to sanitize a food

contact surface

You must understand their limitations and choice is dependantupon application

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Sanitizer Tip


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Sanitizer Tip:

Having micro issues in your freezer or environmental areas?

Consider Foaming with a combination of a QAC with Chlorine Dioxide.Chemicals are stable ?

Recommend using 100ppm Chlorine Dioxide with 800ppm-1600ppm

of a QAC

Combine in a portable foam unit

Apply foam to walls, floors, drain & do not rinse

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Sanitizer Tip


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Sanitizer Tip

Have a need for continuous Dosing of ClO2? Dont want to purchase /maintain an expensive generator?

Consider Pregenerated Premium Dioxide 3000 & Redi-Ox (Approvedfor direct application on meat, poultry, fruit & vegetable washing)

Want an effective & efficient alternative to basic QACs? Consider an Acid Quat formula (Acidiquat 4)A Phos Acid based 4

chain Quat.. Gain benefit s of low PH & broad spectrum of Effectiveness.

Looking for a different approach to your doorway foam sanitation? Consider Iodofoam

Phosphoric Acid based Iodophor that provides rapid bacteria kill andlong lasting foam. Does not dissipate as quickly as QAC Products.

- Effective against broad range of microorganisms including viruses,yeasts and molds.

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What Can Effect Sanitizer Performance?


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Surface Cleanliness

YOU CANNOT SANITIZE AN UNCLEAN SURFACE!

SOIL and DETERGENT CAN:

Protect the microbial cell

Inactivate the sanitizer

Surface Contact

Must contact the cell wall

Soil and non-smooth surfaces can affect this

Contact Time

The longer the contact time the greater the efficacy

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Proper Temperature and Concentration

Generally increased temperature = increased efficacy

Some exceptions are Iodophors and Chlorine

Increased concentration = increased efficacy Must remain within FDA (non-rinse compliance) guidelines

Shock Effect

pH Conditions

Especially true for acid and chlorine sanitizers

This is significant between wash and rinse cycles

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Sanitizers destroy 99.999% of the bacteria present undernormal conditions

The sanitizing agent must result in irreversible damagereferred to as microbial death

In the presence of 1,000,000 bacteria, 10 will survive

You now have a source for future contamination

Continued exposure to sub-lethal levels of sanitizer results inan increase in resistance

In essence applications less than lethal and in short durationresult in selective culturingof resistant strains

Build Up of Resistance

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Be sure concentration levels are met, maintained,and recorded

Insure adequate contact time is reached (minimum

of 5 minutes)

Alternate between differing sanitizers

Occasional shocking of the system is recommended

How to Avoid the Build-Up of Resistance

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S iti A N t S b tit ti F


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AN EFFICIENT CLEANINGPROGRAM

Sanitizers Are Not a Substitution For:

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Thank You


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Thank You

Practical Assessment of Sanitizers

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