Activity of washing-disinfecting means “San-active” for sanitary treatment of equipment of meat processing enterprises in laboratory and manufacturing conditions
The article presents the results of the research of the new detergent agent “San-active” for meat processing enterprises. It was established that “San-active” in the concentration from 0.3 to 2.0% is moderately alkaline (concentration of hydrogen ions is 11.44–12.7), at a concentration of 2.5% and above, with very alkaline pH ≥ 13.11 units. In the “San-active” detergent, at the concentration from 0.3 to 2.5%, the surface tension is 34.97–28.24 mN/m. The absorbability of the parts of the technological equipment with the solutions of the “San-active” means sharply increases with increasing concentration. At the temperature of solutions of the medium 19.0 ± 1.0 °С the angle of wetting decreases from 69.8 degrees. at a concentration of 0.3% to 50.5 degrees. at a concentration of 2.5% (in 1.4 times). It has been established that “San-active” in 0.5% concentration provides the bactericidal effect on test cultures of conditionally pathogenic bacteria, spore-forming microorganisms and fungi. The “San-active” agent at 0.5% concentration is bactericidal to S. aureus and E. faecalis cells that are in a biofilm in 10 minutes of exposition. For the inactivation of E. coli and P. aeruginosa cells in a biofilm, it is necessary that the “San-active” acts in a concentration not lower than 0.5% and not less than 30 minutes. The agent shows a washing effect on the evaluation of “good” at 0.5% concentration, and 1.0% and above the concentration on the score “excellent”. “San-active” in the concentration from 1.0 to 2.0% shows very weak corrosion activity on stainless steel. The use of “San-active” detergent for the sanitary treatment of equipment surfaces in the intestinal workshop at the concentration of the working solution 1.0–2.0% and the temperature 60 ± 5 °C for 20 minutes provides 99.9–100% efficiency of sanitary treatment.
Sun, D.W. (2014). Emerging technologies for food processing. 2th ed. Elsevier.
Marriott, N.G., Schilling, M.W., & Gravani, R.B. (2018). Principles of food sanitation. 6th ed. Springer. doi: 10. 1007/978-3-319-67166-6.
Abdallah, M., Benoliel, C., Drider, D., Dhulster, P., & Chihib, N.-E. (2014). Biofilm formation and persistence on abiotic surfaces in the context of food and medical environments. Archives of Microbiology, 196(7), 453–472. doi: 10.1007/s00203-014-0983-1.
Kukhtyn, M., Berhilevych, O., Kravcheniuk, K., Shynkaruk, O., Horyuk, Y., & Semaniuk, N. (2017). The influence of disinfect-ants on microbial biofilms of dairy equipment. “EUREKA: Life Sciences”, 5, 11–17. doi: 10.21303/2504-5695.2017.00423.
Bekker, J.L., Hoffman, L.C., & Jooste, P.J. (2011). Knowledge of stakeholders in the game meat industry and its effect on com-pliance with food safety standards. International Journal of Environmental Health Research, 21(5), 341–363. doi: 10.1080/09603123.2011.552715.
Varzakas, T., & Tzia, C. (2015). Handbook of food processing: food safety, quality, and manufacturing processes. CRC Press.
Kukhtyn, M., Berhilevych, O., Kravcheniuk, K., Shynkaruk, O., & Horyuk, Y. (2017). Formation of biofilms on dairy equipment and the influence of disinfectants on them. Eastern-European Journal of Enterprise Technologies, 5, 11(89), 26–33. doi: 10.15587/1729-4061.2017.110488.
Kovalenko, V.L., Kovalenko, P.L., Ponomarenko, G.V., Kukhtyn, M.D., Midyk, S.V., Horiuk, Y.V. et al. (2018). Changes in lipid composition of Escherichia coli and Staphylococcus areus cells under the influence of disinfectants Barez®, Biochlor® and Geocide®. Ukrainian Journal of Ecology, 18, 8(1), 547–550. doi: 10.15421/2018_248.
Knape, L., Hambraeus, A., & Lytsy, B. (2015). The adenosine triphosphate method as a quality control tool to assess ‘cleanli-ness’ of frequently touched hospital surfaces. Journal of Hospi-tal Infection, 91(2): 166–170. doi: 10.1016/j.jhin.2015.06.011.
Meireles, A., Giaouris, E., & Simoes, M. (2016). Alternative disin-fection methods to chlorine for use in the fresh-cut industry. Food Research International, 82, 71–85. doi: 10.1016/j.foodres.2016.01.021.
Da Costa Luciano, C., Olson, N., Tipple, A.F.V., & Alfa, M. (2016). Evaluation of the ability of different detergents and dis-infectants to remove and kill organisms in traditional biofilm. American journal of infection control, 44(11), 243–249. doi: 10.1016/j.ajic.2016.03.040.
Le Maire, M., Champeil, P., & Moller, J.V. (2000). Interaction of membrane proteins and lipids with solubilizing deter-gents. Biochimica et Biophysica Acta (BBA)-Biomembranes, 1508(1), 86–111. doi: 10.1016/S0304-4157(00)00010-1.
Seddon, A.M., Curnow, P., & Booth, P.J. (2004). Membrane pro-teins, lipids and detergents: not just a soap opera. Biochimica et Biophysica Acta (BBA)-Biomembranes, 1666(1), 105–117. doi: 10.1016/j.bbamem.2004.04.011.
Kowalska, I. (2016). Concentration of contaminated single-phase detergents by means of unit and integrated membrane process-es. Separation Science and Technology, 51(7), 1199–1209. doi: 10.1080/01496395.2016.1146298.
Cazelle, E., Eskes, C., Hermann, M., Jones, P., McNamee, P., Prinsen, M. et al. (2015). Suitability of the isolated chicken eye test for classification of extreme pH detergents and cleaning products. Toxicology In Vitro, 29(3), 609–616. doi: 10.1016/j.tiv.2014.12.020.
Li, L., Abild-Pedersen, F., Greeley, J., & Norskov, J.K. (2015). Surface tension effects on the reactivity of metal nanoparticles. The journal of physical chemistry letters, 6(19), 3797–3801. doi: 10.1021/acs.jpclett.5b01746.
Yao, L., & He, J. (2014). Recent progress in antireflection and self-cleaning technology–From surface engineering to functional surfaces. Progress in Materials Science, 61, 94–143. doi: 10.1016/j.pmatsci.2013.12.003.
Burmolle, M., Webb, J.S., Rao, D., Hansen, L.H., Sorensen, S.J., & Kjelleberg, S. (2006). Enhanced biofilm formation and increased resistance to antimicrobial agents and bacterial invasion are caused by synergistic interactions in multispecies biofilms. Appl. Environ. Microbiol, 72, 3916–3923. doi: 10.1128/aem.03022-05.
Langsrud, S., Moen, B., Moretro, T., Loype, M., Heir, E. (2016). Microbial dynamics in mixed culture biofilms of bacteria surviving sanitation of conveyor belts in salmon‐processing plants. Journal of applied microbiology, 120(2), 366–378. doi: 10.1111/jam.13013.
Moretro, T., & Langsrud, S. (2017). Residential bacteria on surfaces in the food industry and their implications for food safety and quality. Comprehensive Reviews in Food Science and Food Safety. 16(5), 1022–1041. doi: 10.1111/1541-4337.12283.
Abee, T., Kovacs, A.T., Kuipers, O.P., & van der Veen, S. (2011). Biofilm formation and dispersal in Gram-positive bacteria. Curr. Opin. Biotechnol, 22, 172–179. doi: 10.1016/j.copbio.2010.10.016.
Coughlan, L.M., Cotter, P.D., Hill, C., & Alvarez-Ordonez, A. (2016). New weapons to fight old enemies: novel strategies for the (bio) control of bacterial biofilms in the food industry. Frontiers in microbiology, 7, 1641. doi: 10.3389/fmicb.2016.01641.
Al-Adawi, A.S., Gaylarde, C.C., Sunner, J., & Beech, I.B. (2016). Transfer of bacteria between stainless steel and chicken meat: a CLSM and DGGE study of biofilms. AIMS Microbiol, 2, 340–358. doi: 10.3934/microbiol.2016.3.340.
Okafor, P.C., Uwah, I.E., Ekerenam, O.O., & Ekpe, U.J. (2009). Combretum bracteosum extracts as eco-friendly corrosion inhibitor for mild steel in acidic medium. Pigment & Resin Technology, 38(4), 236–241. doi: 10.1108/03699420910973323.
This work is licensed under a Creative Commons Attribution 4.0 International License.