Cleaning compounds, disinfectants and soil

Quality and Safety Issues in Fish Handling ----A course in quality and safety management in fishery harbours in Sri Lanka NARA, DFAR, ICEIDA and UNU-FTP

Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka

National Aquatic Resources Research and Development Agency (NARA) Sri Lanka

United Nations University Fisheries Training Programme (UNU-FTP) Iceland

Icelandic International Development Agency (ICEIDA) Iceland

Content of the lecture

Types of soil Types of chemicals and applicability
Cleaning and disinfections

Proper usage
concentration, time

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 based on the characters of the disinfecting compounds

Soil
Soil - any undesirable organic or inorganic material (including food) remaining on equipment

Visible soil e.g. fish waste, blood water, trash fish, oil
leaks.

Invisible soil e.g. microorganisms (Salmonella, E.

coli, Vibrio spp. ), chemicals

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

The aim of disinfecting:

To destroy microbes that are left 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 be obtained after an effective cleaning

Function of a cleaning - and disinfectant depends on:

Exposure time Temperature (25-30C) Concentration pH Cleanliness presence of organic matter Water hardness Biofilm forming - bacterial attachment

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

pH Values
Neutral

acid

alkaline

7 water

10 11 12 13 14 NaOH

hydrochloric acid

the base ingredients

Components in a cleaning solution

to improve wetting, dispersion and rinse ability

Water Surfactants Inorganic alkalis Inorganic and organic acids Sequestering agents

to remove protein and fat

to remove milk stone, minerals etc.

to control hard water ions

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Removing different types of soil

soil soluble in water in acid in water in alkali ease of removal easy effect of heat reacts with other types of soil caramelizes molecules join together molecules change shape

salts

sugar

easy

fat

difficult

protein

in alkali

very difficult

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Most common cleaning compounds used in the 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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Chlorine and its compounds

reaction in water

NaOCl and Ca(OCl)2 NaOCl + H2O NaOH + HOCl HOCl H+ + OClbioactivity

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

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Comparison of commonly used disinfectants

influence on Gram+ Chlorine Ozone Iodophors QUATS Peracetic acid very good

very good

very good

very good

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 used disinfectants (cont)

Characteristic Chlorine
coorodes mild steel, rubber high

Ozone
coorodes mild steel,rubber high

Iodophors

QUATS

Peracetic acid
corrodes mild steel low

corrosive effect of organic soil shelf stenght

liittle

none

moderately varies with temperature

low

low

low

excellent

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 compound accidentally 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 and free 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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Information on safety data sheet

Chemical identification 2. Physical characteristics 3. Regulatory information 4. Physical hazards 5. Health hazard 6. Emergency first aid 7. Protective equipment 8. Spills, leaks and disposal procedures 9. Special precautions and additional information
1.

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

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