Sanitizers for tools and surfaces

In order to avoid biofilm growth and control the bacteria contamination between foods and surfaces, it is critical to have a rigorous cleaning and sanitation regime.

Without the use of sanitizers, harmful residues can be left on tools and surfaces which can then be transferred to different food batches, contaminating a wider range of produce.

Monitoring the levels of sanitizer can help determine whether concentrations are high enough to effectively ‘clean’ the tools and surfaces, without leaving high sanitizer residues which can impact the quality of produce.

The concentration, temperature and contact time are three important factors that determine the sanitation effect. All should be monitored and controlled to ensure effective sanitation of produce.

Kemio

  • Get repeatable and reliable results each time. Kemio minimises user input to deliver consistent results from all operators.
  • Reduce uncertainty of test results by enabling operators to act on clear pass/fail results based on your specification.
  • Kemio is suitable for all users, with clear visual instructions which requires user training. Clear visual instructions guide the user and minimises chances for error.
  • Suitable for all sample types, Kemio is not affected by coloured or turbid samples.
  • Reduce expensive laboratory tests with Kemio spot checks.
  • Measure free chlorine, combined chlorine, total chlorine, chlorine dioxide, chlorite and PAA on one instrument.
  • Personalise your Kemio by adding your unique test and application information to improve traceability and provide a complete dataset.
  • Go paperless and protect your data to meet your compliance requirements. The integrated data log summarises 10,000 results to provide a traceable, auditable dataset.
What is the best sanitizer to use for tools and surfaces sanitization?

The most widely used sanitizer is chlorine, although other sanitizers such as PAA may be used.
Chlorine can be affected by pH, temperature and organic load, but is less affected by water hardness which has an important on the effectiveness of quaternary ammonium.

What is recommended concentration of sanitizers in this process?

Guidelines on the level of sanitizer are varied depending on the country, application, regulatory and producer. In many cases this is decided by the user in conjunction with the regulator. This is often decided by the users. For more guidance visit the US EPA website or EU guidelines. 

What is the best way to measure sanitizer levels for tools and surfaces?

There are a number of ways to measure for sanitizer levels, depending on the sanitizer in use. When sanitizing with chlorine, the test method should be focusing on free chlorine to determine the effectiveness of sanitizing properties.
Kemio technology is the most effective method for determining sanitizer levels and has been designed for food and beverage applications. With Kemio Disinfection you can get accurate in-field measurements of chlorine, chlorine dioxide and PAA. For a full analysis of the best test methods see our article here. 

What is likely to happen if tools and surfaces are not sanitized?

If disinfection is not properly executed it is likely that biofilm will grow on the surface. Biofilm is a collection of microorganisms, mainly bacteria, growing together in a matrix of polymers secreted by the microorganisms. Once biofilms are formed, cleaning and sanitation is more difficult and the likelihood of cross-contamination is increased.

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Our mission is to promote effective food and beverage safety to ensure that we can all eat and drink safely. Visit our content hub to find a number of helpful articles about food and beverage safety, sanitation control and best industry practice.

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Why Kemio Technology?

Kemio technology offers significant advantages compared to alternative techniques for sanitizer control in food and beverage. Unlike traditional methods, Kemio has no user subjectivity and minimal user input which minimizes potential operator errors and variation in results.

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