Most professionals involved in food plant sanitation recognize the value of using a final application of a sanitizer solution to ensure food contact surfaces and surrounding areas are safe for the production of edible products. These same professionals understand that they cannot sanitize a dirty surface because chemical sanitizers will not effectively penetrate soil layers consisting of organic matter, mineral deposits and inert materials. Surfaces must be thoroughly cleaned and rinsed prior to the application of the sanitizer solution. Only then can a properly concentrated sanitizer solution effectively eliminate most of the remaining microorganisms. However, there is some confusion about selecting the best sanitizer chemicals from the increasing number of materials available. This article will help you select the best solution for your chemical sanitizer needs.
CHEMICAL CLASSIFICATION. Chemical sanitizers commonly available as commercial preparations can be divided into three groups:
1. Oxidative sanitizer compounds
a. Chlorine compounds *
b. Iodophors or Iodine compounds *
c. Chlorine dioxide *
d. Acidic hydrogen peroxide *
2. Surfactant-based sanitizers
a. Acid-anionic-sulfonic acid *
b. Sulfonated fatty acids
c. Quaternary ammonia compounds *
3. Other types of sanitizers
a. Phenolic compounds and surfactants
Materials indicated by an asterisk (*) are readily available as commercial products and most are commonly used by the food industry. Remember, for legal use on food contact surfaces, sanitizing compounds must meet the requirements of FDA’s 21 CFR, Section 178.1010 — Sanitizing Solutions. The manufacturer or formulator who supplies the products you purchase should provide clear documentation that states these requirements are being met at the dilution ratios or use concentrations specified on the product label. Following label directions precisely is important to ensure the efficacy of the sanitizer solution and compliance with legal requirements.
Although the processes that groups 1 and 2 use to destroy microorganisms are somewhat different (oxidative sanitizers have a corrosive effect on the cell membranes or cell walls of the microorganisms, while surfactant-based sanitizers weaken cell structures to promote ruptures), the result from the proper use of either is cell death and a more sanitary surface.
Download an easy-to-read sanitizer chart here.
CONCLUSION. Armed with basic information about the available chemical sanitizers, and equipped with a thorough understanding of the processes used and products made in your plant, you should be able to choose the best materials for each area of your operation. Consult with the chemical company’s representative and completely read the labels of the chemicals you select to ensure you understand the safe and legal uses of each product. To verify that your sanitation programs (including the final sanitizers) are performing satisfactorily, freshly cleaned food contact and non-contact surfaces should be tested regularly for the presence of microorganisms. If the results are acceptable, you can feel comfortable with the choices you have made and be confident that your sanitation programs are helping to produce safe, wholesome food products.
The author is a Food Safety Auditor, AIB International.