Cleaning compounds, disinfectants and soil

1. Department of Fisheries and Aquatic Resources (DFAR) Sri Lanka National Aquatic Resources Research and Development Agency (NARA) Sri Lanka United Nations University Fisheries Training Programme (UNU-FTP) Iceland Icelandic International Development Agency (ICEIDA) Iceland Cleaning compounds, disinfectants and soil Quality and Safety Issues in Fish Handling ----- A course in quality and safety management in fishery harbours in Sri Lanka NARA, DFAR, ICEIDA and UNU-FTP

2. Content of the lecture • Types of soil • Types of chemicals and applicability • Cleaning and disinfections • Proper usage • concentration, time

3. Learning objectives After this lecture participants will be able: • To explain factors that affect the effectiveness of cleaning and disinfecting compounds • To select and use disinfecting compounds properly based on the characters of the disinfecting compounds

4. Soil • Soil - any undesirable organic or inorganic material (including food) remaining on equipment • Visible soile.g. fish waste, blood water, trash fish, oil leaks. • Invisible soile.g. microorganisms (Salmonella, E. coli, Vibrio spp. ), chemicals

5. The aim of disinfecting: To destroy microbes that are left on a washed surface To prevent growth of microbes which can spoil the food or make the consumer ill To ensure a microbiologically acceptable standard of hygiene Cleaning and disinfection • The aim of cleaning: • To remove all visible dirt • like protein, fat and minerals • To wet, disperse • and rinse • To prevent build up of • organic matter and • biofilm formation Effective disinfections can only be obtained after an effective cleaning

6. Function of a cleaning - and disinfectant depends on: • Exposure time • Temperature (25-30°C) • Concentration • pH • Cleanliness – presence of organic matter • Water hardness • Biofilm forming - bacterial attachment

7. General steps for cleaning • Remove any product and/or packaging from the area being cleaned (dry clean) • Hose all surfaces with water to remove most of the dirt. • Apply a cleaning detergent • Scrub surfaces to remove dirt • Rinse off the cleaning detergent • Apply a sanitizer • Rinse off the sanitizer

8. 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 pH Values Neutral alkaline acid NaOH water hydrochloric acid

9. the base ingredients Components in a cleaning solution to improve wetting, dispersion and rinse ability • Water • Surfactants • Inorganic alkalis • Inorganic and organic acids • Sequestering agents to remove protein and fat to remove milk stone, minerals etc. to control hard water ions

10. Removing different types of soil

11. Most common cleaning compounds used in the fishery industry • Foaming- alkaline cleaners with surfactants. Used to clean equipment, facilities, walls and floors. • Strongly alkaline cleaners. Strong dissolving power and are very corrosive. Used to remove heavy soils such as those in ovens. • Soaps used on things that are easily cleaned. Like trays, aprons, gloves etc. • Solvent cleaners used on soils caused by petroleum products, such as lubricating oils and greases. • Acid cleaners, minimum use in fish industry but useful to clean rusty floors and mineral deposits.

12. Disinfection effected by • Physical treatment • Heat • UV irradiation • Chemical compounds

13. Most common disinfectants • Chlorine sanitizers: hypochlorites, chloramines and chlorine dioxide • Iodine compounds: skin disinfectant • Acid-sanitizer: Peroxyacetic acid • Quaternary ammonium compounds • Ozone

14. Chlorine and its compounds • Most widely used in developing countries • sodium or calcium hypochlorite solution • Factors affecting antimicrobial properties • pH • Concentration • Temperature • Corrosion • affected by pH, temperature and time

15. bioactivity Chlorine and its compounds reaction in water • NaOCl and Ca(OCl)2 • NaOCl + H2O  NaOH + HOCl • HOCl  H+ + OCl- http://www.edstrom.com/DocLib/MI4148.pdf

16. Comparison of commonly used disinfectants

17. Comparison of commonly used disinfectants (cont)

18. Handling and storing • Workers should know the hazards of each chemical and how chemicals react when mixed • safety data sheet • Be careful when using a chemical. If a cleaning compound accidentally splashes onto workers skin, eyes or clothes, the workers should immediately flush the area with plenty of water. • Cleaning compounds should be stored away from normal traffic

19. Requirements for the use of chemicals • Workers needs to understand the types of soil they need to remove and which chemicals will work best to remove them • Equipment and surfaces must be thoroughly cleaned and free of soil for a disinfectant to work properly • Cleaning compounds help loosen soil and flush it away • Disinfectant is used to reduce the number of microorganisms on equipment and surfaces

20. Information on safety data sheet Chemical identification Physical characteristics Regulatory information Physical hazards Health hazard Emergency first aid Protective equipment Spills, leaks and disposal procedures Special precautions and additional information Use only approved cleaning agents and disinfectants in food processing plants. They should comply with legal requirements concerning safety and health as well as biodegradability.

21. References • Katsuyama and Strachan (1980) Principles of food processing sanitation. Chapter 4 p. 61-91. The Food Processors Institute – Washington. • Marriott, G. M.(1997). Essentials of food sanitation. Chapman and Hall. New York and London • Training material from UNU-FTP and Icelandic Fisheries Laboratories