Sanitation: Cleaning and Disinfection in the Food Industry

Food safety is one of today′s major concerns. One essential factor in food safety is the cleaning and disinfection of the equipment used in the food industries. Hazards may be physical, microbiological, biological or chemical agents of disease. The consequences of contamination can be extremely harmful for the consumer and the economic and legal implications for the manufacturer are often disastrous.
Finally, an up–to–date guide to cleaning and disinfection for the food preparation and processing industries. This practical book discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean–in–place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed.
As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared.
Essential reading for food technologists and chemists, students in food chemistry, chemical engineers, engineering scientists in industry, and food industry personnel.

Spis treści:
Preface
CHEMISTRY OF AQUEOUS SOLUTIONS
Variables
Inorganic Competitors
Organic Competitors
Self–Protected Contamination
Modifiers Affecting Deposits
CHEMICAL–PHYSICAL TREATMENT
Softening
Deionization
Dealkalinization
Reverse Osmosis
SEQUESTRANTS
Definition
Co–Ordination Groups
Sequestration Data
Food Cleaning Sequestrants
LABORATORY TESTS
Turbidimetric Tests
Suspension Test
Dispersion Test
Static Test Forming Scale
Dynamic Test Forming Scale
Static Test Dissolving Scale /
Soil
Dynamic Test Dissolving Scale /
Soil
Chemical Stability
Solution Stability
Sequestrant Stabili ty
EDTA and Calcium Titration
SURFACTANTS
HLB
Surfactants Grouping
Defoamers
Wetting Agents
Cleaning Agents
Disinfectants
Structure Boosters
Biodegradability and Toxicology
BOTTLEWASHING
Pre–Washing
Caustic Zone
Rinse Section
Environmental Impact from Labels
Outcoming Bottles
Microbiological Condition of a Bottlewasher
What Can or Cannot be Cleaned
Cold Aseptic Filling (CAF)
Concepts of Problems Solving in Cleaning Bottles
LUBRICATION
Theory of Lubrication
Soaps Based Lubrication
Amines Based Lubrication
Imidazoline Based Lubrication
Quaternary Ammonium Compounds Based Lubrication
Silicone Based Lubrication
Dry Lubrication
Stress Cracking
Zoning a Line
Concepts of Problems Solving in Lubrication
CIP (CLEANING IN PLACE)
CIP Classification
CIP Parameters
Dairy
Processed Food
Winery
Enzymatic Cleaning
Chemicals for Cleaning Tenacious Contaminations
ACIDIC CLEANING
Infinite Dilution
Sequestrants
Moulds Cleaning
Chocolate Moulds Cleaning
Acidic Cleaning in Brewery
MILD EVAPORATION SYSTEM
Tunnel Pasteurizer
Cooling System
FOAM AND GEL CLEANING
Bearing Foam
Yielding Gel
Foam–Gel Synergism
Body Structure
Sequestrants
Foam and Gel Free OPC
Practical Problems Solving in OPC
MEMBRANE CLEANING (CROSSFLOW FILTRATION)
Membrane
Module
Diafiltration and Chromatography
Electrodialysis
Ultrasounds Applied to Membrane Processings
Application Fields
Cleaning
Cleaning Procedures
AGRICULTURE
Mastitis
Cow and Milk
Milking CIP
Bulk Milk Tank
Raw Milk Quality Standards
BIOFILM
Forming and Growing
Practical Meaning
Cleaning and Disinfection
ENVIRONMENTAL SANITIZING
Environmental Particles
Physical Control
Control by Chemicals
Moulds Control and Prevention
ULTRASONIC CLEANING
CORROSION AND CORROSION INHIBITION
Corrosion Calculation and Monitoring
Stainless Steel and Chloride
Chromium and Chemicals
Aluminium and Caustics/Acids
Copper and its Alloys
Zinc (Galvanised Steel)
Biofilm
Supply Reliability
Post–Installation Treatment of Stainless Steel
DISINFECTANTS AND SANITATION TECHNOLOGY
Water
Manufacturing Environment and Micro–Organisms Selection
Disinfectants
Disinfection by Heating
Regularity and Perseverance in Sanitation
Sanitation Plan
Rapid Controls of Sanitation
WASTE WATER TREATMENT
Understanding Terms
Process of Purification
BOILER TREATMENT
Deaeration and Non–Corrosive Steam Preservation
Scale Precention
Chemical Treatments
Chemical Cleaning
DUE DILIGENCE (HACCP)
APPENDIX: DIAGRAMS OF PROCESS (FLOWCHARTS)
Beverages
Meat and Fish
Milk and Derivatives
Flour and Derivatives
Vegetables and Fruit
Blended Foods
Crossflow Filtration


Nota biograficzna:
Mario Stanga worked in the Food and Beverage Division
of Johnson Diversey from 1977 until 2008 and was the Technical Centre Manager during the latter years. Throughout this time Dr. Stanga has also held numerous seminars and training courses on detergency, sanitation theory, applications and problem solving within Universities, Professional Institutes and at significant
industry partners,such as Heineken, Carlsberg, Nestle
and Unilever. Since 2008 he has been working as a consultant to the food industry and held a host of seminars on Food Safety

Okładka tylna:
Food safety is one of today′s major concerns. One essential factor in food safety is the cleaning and disinfection of the equipment used in the food industries. Hazards may be physical, microbiological, biological or chemical agents of disease. The consequences of contamination can be extremely harmful for the consumer and the economic and legal implications for the manufacturer are often disastrous.
Finally, an up&# 8211;to–date guide to cleaning and disinfection for the food preparation and processing industries. This practical book discusses a host of examples from various food industries as well as topics universal to many industries, including biofilm formation, general sanitizing, and clean–in–place systems. Equally, the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment are addressed.
As a result, concepts of applied detergency are developed in order to understand and solve problems related to the cleaning and disinfection of laboratories, plants and other industrial environments where foods and beverages are prepared.
Essential reading for food technologists and chemists, students in food chemistry, chemical engineers, engineering scientists in industry, and food industry personnel.