[PDF] Improvement Of The Cleanability And Disinfection Of Stainless Steel Surfaces For The Food Industry Dairy And Meat eBook

Author :
Publisher :
Page : pages
File Size : 37,85 MB
Release : 2002
Category :
ISBN :

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In the food and catering industry, cleanability and innocuousness are decisive arguments in choosing stainless steel. All studies dealing with stainless steel cleanability raise the question of why stainless steel is easier to clean than others materials. Industrial cold rolled stainless (1 mm thick) were here investigated in terms of surface chemistry, cleanability, metal release, and corrosion resistance. As far as the surface properties are concerned, the passive film structure is different on new and aged surfaces. Our experimental results strengthen the innucuousness of industriual stainless steels for food industry applications. There, the cleaning process based on soda, nitric acid and alkaline detersives does not introduce important changes on the pitting corrosion resistance. The steel surface reactivity in foodstuffs and cleaning products is directly controlled by the bulk metal composition and the passive film structure, ensuring the properties of innucuousness, corrosion resistance and cleanability. In this work, we have clearly established a new cleaning mechanism. The cleanability mechanism can be considered as a surface peeling on stainless steels. The external layer of the passive film, which is mainly composed of iron oxyhydroxides, is gradually dissolved by the alkaline detersive. This helps the soiling removal. Moreover, electropolishing does not enhance the cleanability of flat sheets. Finally, a low surface free energy material (hydrophobic) is not favourable for cleaning as the detergency principle is no longer respected. The material surface is not complete wetted by the detersive. In this case, the cleaning and desinfecting are no longer ensured.

Author : Roy Fink
Publisher : Cambridge Scholars Publishing
Page : 167 pages
File Size : 22,43 MB
Release : 2019-07-12
Category : Science
ISBN : 1527536777

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This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.

Author : John Holah
Publisher : Woodhead Publishing
Page : 758 pages
File Size : 40,72 MB
Release : 2016-06-10
Category : Technology & Engineering
ISBN : 0081001975

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Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance

Author : Mario Stanga
Publisher : John Wiley & Sons
Page : 611 pages
File Size : 24,44 MB
Release : 2010-06-24
Category : Technology & Engineering
ISBN : 9783527629466

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Finally, an up-to-date guide to cleaning and disinfection for the food preparation and processing industries. It discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean-in-place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed. As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared. Essential reading for food industry personnel.

Author : Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 272 pages
File Size : 17,22 MB
Release : 2009-01-22
Category : Technology & Engineering
ISBN : 1444302256

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This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP). Already a well-established practice in dairy technology, CIP has become increasingly relevant in the processed food industry during the last 10-15 years, and the beverage industry has seen increased demands from customers regarding CIP verification and validation to provide improvements in plant hygiene and related efficiency. The book addresses the principles of cleaning operations, water supply issues and the science of detergents and disinfectants. Aspects of equipment design relevant to ease of cleaning are covered in a special chapter, as is the assessment of cleaning efficiency and the management of cleaning operations. This third edition features for the first time a chapter on membrane cleaning - a relatively new area requiring very specialised cleaning products and procedures. Useful data on fluid flow dynamics and laboratory test methods are also included in separate chapters. Authors have been selected from within industry, allied suppliers and academia to provide a balanced, leading edge assessment of the subject matter. Cleaning-in-Place is directed at dairy scientists and technologists in industry and academia, general food scientists and food technologists, food microbiologists and equipment manufacturers.

Author : H J Heinz
Publisher : Elsevier
Page : 472 pages
File Size : 50,90 MB
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 1483165345

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Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.

Author : H.L.M. Lelieveld
Publisher : Elsevier
Page : 407 pages
File Size : 19,41 MB
Release : 2003-07-25
Category : Technology & Engineering
ISBN : 1855737051

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A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field