SA MMKPHP 17183

SANITIZERS

GIYARTO
AGRICULTURAL TECHNOLOGY FACULTY
JEMBER UNIVERSITY
2018
 LEARNING OUTCOME

Students are able to implement the sanitizers on food

processing safe and rightly
 PENDAHULUAN

• Upaya menciptakan kondisi sanitasi yang baik pada pengolahan

makanan memerlukan beberapa jenis bahan yang dapat
digunakan untuk mencapai tujuan itu.
• Kelompok bahan utama yang sering digunakan dalam tujuan tsb
adalah bahan pembersih dan bahan sanitiser
 SANITIZING AGENTS

• Sterilant
• Disinfectant
• Sanitizer
• Biocide
 Sterilant

• A sterilant is an agent that destroys or eliminates all forms of

microbial life
• Chemical sterilants include ethylene oxide, glutaraldehyde,
peroxyacetic acid.
• Heat, both dry heat ovens and moist heat such as steam under
pressure, or autoclaving is a sterilization process.
 Disinfectant

• A disinfectant is an agent that kills infectious fungi and

vegetative bacteria although not necessarily bacterial spores
on inanimate surfaces.
• Disinfection is a less lethal process than sterilization.
• General disinfectants are the major source of products used in
households, swimming pools, and water purifiers.
 Sanitizer
• A sanitizer is a substance that reduces, but not necessarily eliminates microbial
contaminants on inanimate surfaces to levels that are considered to be safe from
a public health standpoint.
• A sanitizer is effective in destroying vegetative cells. Sanitizers are regulated by
the EPA and require stringent laboratory test data and registration.
• They are categorized as no-rinse food-contact surface sanitizers and non-food-
contact surface sanitizers.
• Food-contact sanitizers include sanitizing rinses for equipment, utensils, and
containers used in dairy processing plants, food processing, and beverage
plants, and eating and drinking establishments.
 Biocide

• A biocide is a substance that provides microbial control of a process (fogging

disinfection, disinfection of an aseptic line, biofilm removal).

• These compounds are classified as oxidative sanitizer biocides (various halogens),

hydrogen peroxide-based biocides (peracetic acid, peracids, chlorine dioxide, and
ozone), and surfactant-based biocides (acid anionic sulfonic acid, sulfonated fatty
acids, and quaternary ammonium compounds).

• Others are chlorohexidine gluconate, phenolics, and aldehydes (glutaraldehyde

and formaldehyde).
 Sanitizing and Disinfection
• The efficacy of a chemical used for sanitizing or disinfection rests upon
its ability to reduce the contamination level.
• The sanitization standard for contamination reduction of food contact
surfaces is generally accepted as 99.999% (a 5-log reduction) achieved
in 30 seconds (official detergent sanitizer test).
• The sanitization standard for nonfood contact surfaces is accepted as a
reduction of 99.9% (3 logs) within 30 seconds.
• Disinfection, in contrast, must destroy or irreversibly inactivate all
specified organisms within a certain time, usually 10 minutes. Some
chemicals may function as both sanitizers and disinfectants.
 CLEANERS

• Cleaners are compounded specifically for performing certain jobs

such as for washing floors and walls, use in a high-pressure
washer, cleaning-in-place (CIP), and other purposes.
• Good cleaners must be economical, non-toxic, non-corrosive,
noncaking, non-dusting, easy to measure or meter, stable during
storage, and easily and completely dissolved.
 KRITERIA SENYAWA PEMBERSIH

• Cleaning compound requirements vary according to the area and

equipment to be cleaned.
• The selection of compounds for blending, to form a satisfactory
cleaner, requires specialized and technical knowledge.
• Major considerations in cleaning compound selection are the nature
of the soil to be cleaned, water characteristics, application method,
and area and kind of equipment to be cleaned.
 BAHAN PEMBERSIH
• Proses pembersihan dilakukan untuk menghilangkan sisa-sisa makanan dan
sebagian besar populasi mikroorganisme, melalui kerja fisik dari pencucian
dan pembilasan.
• Faktor yang mempengaruhi keberhasilan pembersihan = sifat permukaan yg
kontak dg sisa makanan, dan jenis sisa makanan yg harus dibersihkan
• Bahan mengandung lemak perlu bantuan air panas dan deterjen atau dgn
menggunakan bahan pelarut lemak, misalnya alkohol 70%
• Bahan berprotein harus melalui proses peptidasi menggunakan bahan
pengoksidasi seperti klorin.
 FAKTOR MEMILIH BAHAN PEMBERSIH

• Jenis dan jumlah cemaran yg akan dibersihkan

• Sifat bahan permukaan yg akan dibersihkan, misalnya
aluminium, baja tahan karat, karet, plastik, atau kayu.
• Sifat fisik senyawa bahan pembersih (cair atau padat)
• Metode pembersihan yg tersedia
• Mutu air yg tersedia
• Biaya
• Operator
 PERSYARATAN BAHAN PEMBERSIH
YANG BAIK
• Ekonomis
• Tidak beracun
• Tidak korosif
• Tidak menggumpal dan tidak berdebu
• Mudah diukur
• Stabil selama penyimpanan
• Mudah larut dengan sempurna
 PEMBERSIH ALKALI
A. ALKALI KUAT :
• Memiliki daya bersih dan kelarutan yang tinggi
• Sangat korosif
• Dapat menyebabkan kerusakan kulit
• Mengikis logam dan bahan yg dicat
• Bahan aktifnya adalah natrium hidroksida (NaOH/kaustik soda) dan silikat.
• Hanya digunakan untuk cemaran berat, misalnya yang terdapat dalam ruang
pengasapan.
• Contoh : Natrium metasilikat dan Natrium ortosilikat
 PEMBERSIH ALKALI
B. ALKALI LEMAH
• Bersifat korosif dan memiliki daya bersih yg lebih rendah
• Lebih aman digunakan
• Banyak dijumpai pada kebanyakan bahan pembersih
• Contoh : Natrium karbonat, Boraks, Trinatrium karbonat.
• Memiliki senyawa yg dapat menurunkan kesadahan air dgn baik,
tetapi tidak dapat untuk menghilangkan deposit mineral dalam air.
 PEMBERSIH ASAM
• Memiliki efektivitas lebih rendah dibanding pembersih alkali, terutama bila untuk
membersihkan cemaran yg mengandung lemak/minyak/protein
• Pembersih alkali akan memecah secara kimiawi ikatan dalam senyawa organik,
sedangkan pembersih asam tidak.
• Efektif menghilangkan deposit mineral, sering terbentuk sebagai akibat
pemakaian pembersih alkali (deposit mineral melekat pada permukaan logam
dan tampak sebagai karat atau noda keputih-putihan).
• Pemakaian asam organik (sitrat, tartarat, sulfamat, glukonat) dpt menurunkan
kesadahan air, mudah dibilas, tak korosif dan tak menimbulkan iritasi pada kulit
• Senyawa pembersih asam kuat dari asam organik sangat korosif terhadap beton,
logam dan serat.
 3. SABUN DAN DETERGEN
• Sabun adalah garam natrium dari asam organik, bersifat yg tak menimbulkan
iritasi pada kulit, shg sabun banyak dipakai untuk pencucian tangan.
• Bahan pembersih mirip sabun tapi diperkaya dgn bahan peningkat daya bersih.
• Fungsi detergen :
• Memecah kotoran dan mensuspensikannya ke dalam larutan.
• Melarutkan padatan dan mengemulsi cemaran minyak, shg mudah dihilangkan
• Mencegah kotoran menempel kembali pada permukaan.
• Beberapa detergen mampu menurunkan kesadahan air sehingga efektivitas air
sebagai pelarut meningkat.
 SISTEM PEMBERSIHAN

• Sistem pembersihan meliputi tahapan /kegiatan sbb:

• Penghilangan cemaran atau kotoran kasar.
• Pembersihan residu cemaran dengan detergen atau bahan
pembersih lainnya.
• Pembilasan untuk meghilangkan cemaran atau detergen.
TABLE CHARACTERISTICS OF VARIOUS SURFACES OF FOOD PROCESSING PLANTS
 1. PEMBERSIHAN MANUAL

• Pembersihan manual dilakukan menggunakan alat bantu seperti bahan

penggosok mekanik, selang air, sikat, alat penggaruk, spons, dll.
• Cara ini diterapkan utk pembersihan peralatan kecil, wadah makanan, atau
bagian-bagian kecil dari peralatan misal blender, mixer, chopper, dll
 2. PEMBERSIHAN DENGAN BUSA

• Metode pembersihan mekanik yang paling banyak dipilih, karena

aplikasi busa yang mudah dan cepat.
• Efektif digunakan untuk membersihkan permukaan yang luas
misal ruangan dan peralatan pengolahan yang besar, saluran
pipa, belt conveyor, wadah penyimpanan, dll.
 3. PEMBERSIHAN ULTRASONIK
• Cocok diterapkan pd peralatan kecil, bagian kecil dr suatu peralatan, benda
plastik yg sulit dibersihkan atau akan rusak bila dibersihkan scr konvensional
• Pembersihan dilakukan dgn merendam benda dalam tangki berisi larutan
detergen dengan suhu 60 -70 oC.
• Generator ultrasonik akan mengubah listrik menjadi energi listrik dengan
frekuensi tinggi (30.000 – 40.000 siklus/detik), lalu alat transducer akan
mengubah energi ultrasonik menjadi vibrasi mekanik.
• Vibrasi tsb akan menghasilkan jutaan gelembung vakum mikroskopis dalam
larutan detergen yg akan berperan dlm pembersihan
 BAHAN SANITAISER

• Meski pembersihan telah dilakukan, belum ada jaminan bahwa cemaran

mikrobiologis terutama bakteri patogen telah hilang.
• Maka pembersihan perlu diikuti dg desinfeksi memakai bahan sanitaiser.
• Desinfeksi bertujuan untuk mereduksi jumlah mikroba patogen dan perusak
dalam pengolahan makanan, pada mesin dan peralatan
• Faktor-faktor yg harus diperhatikan dalam pemilihan bahan sanitaiser :
• Metode sanitasi yg dipilih (manual atau mekanis)
• Sifat atau tipe bahan yg akan disanitasi
• Karakter bahan sanitaiser yg diinginkan.
 SANITAISER NON KIMIAWI
A. UAP
• Penggunaan uap air panas untuk tujuan sanitasi dapat dilakukan dengan
menggunakan uap air mengalir bersuhu 76,7 oC selama 15 menit atau 93,3
C selama 5 menit.
• Penggunaan uap pada permukaan benda yg tercemar berat dapat
menyebabkan terbentuknya gumpalan keras dari sisa bahan organik yg akan
mengurangi penetrasi panas yang dapat mematikan mikroorganisme
 SANITAISER NON KIMIAWI

B. AIR PANAS
• Perendaman benda/alat dalam air panas bersuhu 80 oC atau lebih.
• Semakin tinggi suhu air, waktu kontak yg diperlukan semakin pendek.
• Kelebihan cara ini: bisa diterapkan pd semua jenis permukaan yg kontak
langsung dgn makanan, air mudah didapat, dan tak beracun.
• Kelemahan : tak mematikan spora bakteri yg tahan panas (termofil).
• Metode ini banyak dipakai untuk sanitasi heat exchanger plate pada
pengolahan susu.
 SANITAISER NON KIMIAWI

C. SANITASI RADIASI
• Radiasi sinar pd panjang gelombang 2500 A dari sinar UV, sinar gamma dapat
digunakan untuk mematikan mikroba.
• Kelemahan: kurang efektif karena kisaran mematikan mikroba yg efektif sangat
pendek. Radiasi sinar hanya dapat mematikan mikroba yg terkena langsung
dengan waktu kontak selama 2 menit.
 SANITAISER KIMIA

• Dalam penggunaan desinfektan perlu diperhatikan faktor-faktor:

• Waktu kontak : minimum 2 menit dan ada selang waktu 1 menit
antara desinfeksi dengan penggunaan.
• Suhu : rekomendasi untuk proses desinfeksi berkisar 21,1 – 37,8 oC
• pH : senyawa klorin akan kehilangan aktivitas bila pH lingkungan
lebih dari 10, senyawa iodin tidak efektif digunakan pada pH 5.
•.
 DESINFEKTAN BERBAHAN DASAR KLORIN
• Harga murah, sehingga paling banyak digunakan
• Mampu membunuh bakteri gram positif, gram negatif, dan spora
• Cara pemakaian mudah dan tetap aktif digunakan dalam air sadah.
• Kelemahan: dapat menyebabkan korosi pada pH rendah, namun sebenarnya
pH rendah diperlukan untuk aktivitas optimumnya.
• Konsentrasi dosis 50 – 100 ppm, dg waktu kontak 1 menit, & suhu minim 24 oC
• Klorin cair ( Cl2) atau Natrium hipoklorit (NaOCl) dalam air akan terhidrolisis
membentuk asam hipoklorit (HOCl) yg merupakan senyawa klorin paling aktif.
 DESINFEKTAN BERBAHAN DASAR IODIN
(YODOFOR)

• Senyawa iodin utama yg sering digunakan : larutan yodofor, alkohol-

yodium, dan yodium cair.
• Senyawa iodin banyak digunakan untuk pencelupan tangan pada
pekerjaan penangan pangan dan desinfeksi peralatan.
• Yodofor bersifat stabil, memiliki umur simpan panjang, aktif untuk
hampir semua bakteri tapi tidak efektif untuk mematikan spora.
 DESINFEKTAN BERBAHAN DASAR IODIN
(YODOFOR)

• Kelebihan yodofor : tidak dipengaruhi kesadahan air, non korosif,

tidak menyebabkan iritasi kulit.
• Kelemahan yodofor: aktivitasnya lambat pd pH 7 atau lebih tinggi,
pewarnaan coklat pd permukaan kontak dan biaya relatif mahal.
• Aplikasi yodofor : konsentrasi 12 – 25 ppm, waktu kontak 1 menit
atau lebih, suhu 24 – 49 oC.
 PENGGUNAAN BAHAN PEMBERSIH
DAN SANITAISER

• Penggunaan bahan pembersih dan sanitaiser perlu memperhatikan

hal-hal:
• Tak melakukan sendiri pencampuran berbagai bahan pembersih dan
sanitaiser, karena kemungkinan bisa menimbulkan reaksi berbahaya.
• Dosis pemakaian bahan pembersih dan sanitaiser harus tepat, tidak
terlalu rendah (kurang efektif) atau terlalu tinggi (pemborosan dan
berbahaya bagi kesehatan dan merusak bahan yg didesinfeksi)
 SANITIZING METHODS

Thermal
• Thermal sanitizing is relatively inefficient because of the energy required.
• Its efficiency depends on the humidity, temperature required, and length of
time a given temperature must be maintained.
• Microbes can be destroyed with the correct temperature if the item is
heated long enough and if the dispensing method and application design,
as well as equipment and plant design, permit the heat to penetrate to all
areas.
• The major sources for thermal sterilization are steam and hot water.
 STEAM

• Sanitizing with steam is expensive and usually ineffective.

• Workers frequently mistake water vapor for steam; therefore, the
temperature usually is not high enough to sterilize that which is being
cleaned.
• Experience in the industry has shown that steam is not amenable to
continuous sanitizing of conveyors.
• Condensation from this operation and other steam applications has
complicated cleaning operations.
 HOT WATER

• Immersion of small components (i.e., knives, small parts, eating utensils,

and small containers) into water heated to 80°C or higher is another
thermal method of sterilization.
• The microbicidal action is thought to be the denaturation of some of the
protein molecules in the cell.
• Hot water is an effective, nonselective sanitizing method for food-contact
surfaces; however, spores may survive more than an hour at 100°C.
• Hot water is readily available and nontoxic.
 RADIATION
• Radiation at a wavelength of approximately 2,500 Å in the form of UV
light or high-energy cathode or gamma rays will destroy microbes.
• There are three different sources of ionizing radiation available for
the treatment of food products. They are electron beam, (E-beam),
gamma rays, and X-rays. E-beam radiation has the shortest
penetration range of approximately 7.5 cm, whereas gamma and X-
rays can penetrate one or more meters (Zammer, 2004).
 HIGH HYDROSTATIC PRESSURE (HHP)

• This technique is applied to foods, which can be liquid or solid, packaged or

unpackaged, to high pressure usually for 5 minutes or less.
• Hhp can be used on many foods such as raw and cooked meats, fish and shellfish,
fruit and vegetable products, cheeses, salads, dips, grains and grain products, and
liquids including juices, sauces, and soups.
• The high pressure does not destroy the food, because it is applied evenly from all
sides. Microbes living on the surface and in the interior of the food are inactivated.
• HHP is equally effective on molds, bacteria, viruses, and parasites, and has
achieved some success in treating bacterial spores, which are resistant to many
biocidal processing treatments.
 VACUUM / STEAM / VACUUM

• A process has been developed that exposes solid food products to vacuum,
steam, and vacuum again (VSV).
• Saturated steam is incorporated to capitalize on the large latent heat of
condensation relative to the sensible heat transferred due to temperature
difference in cooling superheated steam.
• It appears to have potential for the destruction of pathogenic microorganisms in
fresh meat and poultry, processed meats, seafood, and fruits and vegetables.
 CHEMICAL SANITIZING

• The chemical sanitizers available for use in food processing and foodservice
operations vary in chemical composition and activity, depending on conditions.
• Generally, the more concentrated a sanitizer, the more rapid and effective its
action.
• The individual characteristics of each chemical sanitizer must be known and
understood so that the most appropriate sanitizer for a specific sanitizer
application can be selected.
 CHLORINE COMPOUNDS

• Liquid chlorine, hypochlorites, inorganic and organic chloramines, and chlorine

dioxide function as sanitizers. Their antimicrobial activity varies.
• Chlorine gas may be injected slowly into water to form the antimicrobial form,
hypochlorous acid (HOCl).
• Liquid chlorine is a solution of sodium hypochlorite (NaOCl) in water.
• Hypochlorous acid, the most active of the chlorine compounds, appears to kill
the microbial cell through inhibiting glucose oxidation by chlorine-oxidizing
sulfhydryl groups of certain enzymes important in carbohydrate metabolism.
 MODES OF CHLORINE ACTION
• Modes of chlorine action that have been proposed are:
1. Disruption of protein synthesis;
2. Oxidative decarboxylation of amino acids to nitrites and aldehydes;
3. Reactions with nucleic acids, purines, and pyrimidines;
4. Unbalanced metabolism after the destruction of key enzymes;
5. Induction of deoxyribonucleic acid (DNA) lesions with the accompanying loss
of DNA-transforming ability;
6. Inhibition of oxygen uptake and oxidative phosphorylation, coupled with
leakage of some macromolecules;
7. Formation of toxic N-chlor derivatives of cytosine; and
8. Creation of chromosomal aberrations.
REACTION OF CHLORINE
 HYPOCHLORITES

• The most active of the chlorine compounds, are also the most widely used.
• Calcium hypochlorite and sodium hypochlorite are the major compounds of the
hypochlorites.
• These sanitizers are effective in deactivating microbial cells in aqueous
suspensions and require a contact time of approximately 1.5 to 100 seconds.
• Effective in reducing Salmonella enteritidis.
• It reflected no adverse effects on protein functionality, lipid oxidation, and
starch degradation after exposure of food products to the sanitizing solution.
 INORGANIC CHLORAMINES
• Inorganic chloramines are compounds formed from the reaction of
chlorine with ammonia nitrogen;
• Organic chloramines are formed through the reaction of hypochlorous
acid with amines, imines, and imides.
• Bacterial spores and vegetative cells are more resistant to chloramine
than to the hypochlorites.
• Sodium dichloroisocyanurate is more active than sodium hypochlorite
against E. coli, S. aureus, and other bacteria.
 THE ADVANTAGES OF CHLORINE COMPOUNDS

• They are effective against a variety of bacteria, fungi, and viruses.

• They include fast-acting compounds that will pass the chambers test at a concentration of
50 ppm in the required 30 seconds.
• They are the cheapest sanitizers (if inexpensive chlorine compounds are used).
• Equipment does not have to be rinsed if 200 ppm or less is applied.
• They are available in liquid or granular form.
• They are unaffected by hard-water salts (except when slight variations, due to pH, exist).
• High levels of chlorine may soften gaskets and remove carbon from rubber parts of
equipment.
• Toxic by-products are not produced.
• They are less corrosive than chlorine
 THE DISADVANTAGES OF CHLORINE COMPOUNDS

• They are unstable and drive off rather rapidly with heat or contamination with organic
matter.
• Their effectiveness decreases with increased solution pH.
• They are corrosive to stainless steel and other metals.
• They must be in contact with food-handling equipment, especially on any type of dishes,
for only a short time to prevent corrosion.
• They deteriorate during storage when exposed to light or to a temperature above 60°C.
• Solutions at a lower pH can form toxic and corrosive chlorine gas (Cl2).
• Concentrated in the liquid form, they may be explosive.
• Chlorine is irritating to the skin and mucous membranes.
• The environmental impact is questionable because of the formation of potentially toxic
organochlorine by-products
Characteristics of Commonly Used Santizers