Fundamental Food Microbiology, Third Edition - Fuad Fathir

441
CHAPTER 30
Control of Access (Cleaning and Sanitation)
CONTENTS
I. Introduction ..............................................................................................441
II. Objectives .................................................................................................442
III. Factors to Consider ..................................................................................442
A. Plant Design .....................................................................................443
B. Quality of Water, Ice, Brine, and Curing Solution .........................443
C. Quality of Air ...................................................................................443
D. Training of Personnel .......................................................................443
E. Equipment ........................................................................................444
F. Cleaning of Processing Facilities ....................................................444
G. Sanitation of Food-Processing Equipment ......................................445
1. Chlorine-Based Sanitizers ..........................................................445
2. Iodophores ..................................................................................446
3. Quaternary Ammonium Compounds .........................................446
4. H2O2 ..........................................................................................447
H. Microbiological Standards, Specifications, and Guidelines ............447
IV. Conclusion ................................................................................................448
References..............................................................................................................448
Questions ..............................................................................................................448
I. INTRODUCTION
The internal tissues of plants and animals used as foods are essentially sterile.
However, many types of microorganisms capable of causing food spoilage and
foodborne diseases enter foods from different sources. This has been discussed in
Chapter 3. It is impossible to prevent access of microorganisms in food from these
sources. However, it is possible to control their access to food in order to reduce
the initial load and minimize microbial spoilage and health hazard. This is what
regulatory agencies advocate and food processors try to achieve through sanitation.