Module 05 Lecture 04

Cleaning and disinfection

a summary

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Contents
General principles
cleaning

disinfection
safe use of chemicals
application in the home
application in catering and the
food industry
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General principles
The purpose of cleaning is to remove food
residues and dirt
The purpose of disinfection is to reduce the
numbers of living microorganisms
Disinfection does not usually kill bacterial
spores
To be effective, disinfection must be
preceded by thorough cleaning
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Steps in cleaning / disinfection

storing exposed foods to avoid
chemical contamination
removing gross debris
rinse
cleaning, usually with a detergent
rinse
disinfection
rinsing with clean water
drying
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Biofilms
Some microorganisms produce
polysaccharides
Polysaccharides combine with hard water
salts to create biofilms on surfaces
Biofilms are tenacious and difficult to
remove
This problem is important for the food
manufacturing industry
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Biofilms

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Detergents

polar head
(hydrophilic)

non-polar tail
(hydrophobic)

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Detergents for use with foods

Alkaline (anionic) detergents are used for
organic materials (soils):
fats / oils
proteins
carbohydrates

Acidic (cationic) detergents are used for

inorganic materials (soils):
scale from hard water (calcium, magnesium,
salts)
other mineral films (iron, sulphates)
mineral-rich food debris (milkstone)
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Choice of detergent
Soil

solubility

ease of
removal

change on
heating

best
detergent

protein

water
insoluble

difficult

denatures,
more
tenacious

chlorinated
alkaline

fats / oils

water
insoluble

difficult

polymerisation
more difficult
to clean

alkaline

carbohydrates

water
soluble

easy

caramelisation, alkaline
more difficult
to clean

mineral
salts

variable water
insolubility

variable

generally easy

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acid

Factors affecting cleaning

Time
Temperature
Detergent concentration
Mechanical action

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Importance of cleaning
before disinfection
Food residues

protect microorganisms

provide nutrients for microbes

reduce effectiveness of disinfectants

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reduce equipment efficiency (e.g. heat

exchangers)

Methods of disinfection
High Temperature

hot water
steam

Chemical

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halogen or oxidising (e.g. chlorine, iodine)

surfactant or non-oxidising

Hot water

kills all vegetative microorganisms

(and some spores)
no chemical residues
not corrosive
gets to hard-to-reach areas

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Principles
of chemical disinfection
Surfaces must be clean
A disinfectant should

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be non-toxic to man
have wide antimicrobial activity
(pathogens and spoilage organisms)
kill rather than inhibit microorganisms
not taint the food or drink

Oxidising disinfectants
Chlorine compounds

inorganic (bleach, sodium hypochlorite)

salts of organic carrier (formulated to
control corrosion)
chlorine dioxide

Iodine compounds

iodophors

Ozone
Peracetic acid
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Non-oxidising disinfectants

Quarternary
ammonium compounds

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Factors affecting efficacy

Contact time
Temperature
Concentration
pH
Nature of soil
Compatibility with detergents
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Rinsing and drying after

cleaning / disinfection
Equipment and surfaces should be
rinsed with potable water
Air-drying is essential because
microbial growth may occur in the
water film

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po
re
s
Ye
as
ts
M
ou
ld
s

ba
ct
G
r.
.
-b
ac
t.
S

La
rg
e

Hot water

Active chlorine

++

++

++

++

++

Iodophors

++

++

++

Hydrogen
peroxide

++

++

++

++

++

++

++

++

Peracetic acid

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Quarternary
ammonium
compounds

Aldehydes

2000

++

+
+

G
r.
+

Sm
al
l

vi
ru

B
ac
t

.p
h

vi
ru

ag

es

Disinfectant selection

++

++

++

++

++

++

Cleaning protocols for the food

and catering industries
Cleaning protocols are needed for

surfaces in contact with food

utensils used with food

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cleaning equipment (mops, brushes,

buckets)
all other areas in the kitchen and canteen

Safe use of chemicals

Always follow the suppliers instructions
Never mix chemicals unless the supplier
states that it is safe
Acids and alkalis must never be mixed
(exothermic reaction)
Hypochlorite must never be mixed with

acids (chlorine gas released)

nitrogenous materials (may form explosive

compounds)
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Pest control
Pathogens can be spread by

flies
cockroaches
rats
mice

procedures must be in place to keep them out

of the food processing and handling areas
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Key messages for the home

Surfaces / utensils must be clean to achieve

satisfactory disinfection
Cleaning is improved with a simple detergent
Disinfection is achieved with hot water or with
hypochlorite solution
Cleaned surfaces and utensils must be kept
dry
Chemicals must be stored safely
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Key messages for the

catering and food industries
Clean surfaces are necessary to ensure satisfactory
disinfection
Facilities/equipment must be adequate to do the job
Efficacy of disinfectants depends on chemical
composition, time and temperature
Each disinfectant has unique properties
Protocols must be followed for all cleaning/
disinfection activities
Chemicals must be used and stored safely
Cleaning should be monitored
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