27 Sanitization Tests
Michael Hrycay
Learning Objectives
Describe sanitization tests such as pH tests.
ATP tests
ATP tests are used to detect the growth of microbes and pathogens. Adenosine Triphosphate (ATP) is an energy molecule present in every living thing. The exchange of ATP is what gives cells energy to carry out their functions. Since ATP is present in every form of life, even microscopic life, tracking ATP presence is a powerful tool for sanitation. ATP tests use bioluminescence. The amount of light produced by the chemical reaction can tell us how much ATP is present, and in turn, how much life is present. ATP tests also can tell us if a surface is optimal area for bacteria growth. The types of ATP tests present in the food processing industry will mainly be first generation testing, and first generation ATP testing is generally used to test hygiene.
For more detailed information refer to:
Allergen Tests
In Canada, the biggest allergens of concern are peanuts, tree nuts, soy, milk, egg, fish/crustaceans, sulfites, gluten, sesame and mustard. Allergen testing is a process that confirms the sanitation of a facility, and ensures that raw materials and final products are allergen free. Allergen testing also prevents cross contamination and picks up on the allergen residue as well. By performing allergen testing, the cleanliness and sanitation of the facility is verified, and future recalls can be prevented.
For more detailed information refer to:
https://sciencecentre.3mcanada.ca/articles/why-food-allergen-testing-is-important
One of the most frequent recalls is for undeclared food allergens in a product. The cost of a product recall can be as much as five times the distribution cost of the product. Furthermore, the brand name may suffer irreparable damage. If a food product contains allergens not indicated on the label, the CFIA can take corrective measures by recalling the product. CFIA provides advice to the food industry to reduce food product recalls. Information for managing allergen risks in food products is available through the CFIA website. There are many recalls due to the presence of undeclared allergens in foods.
Testing for allergen residues after cleaning and sanitizing operations can help verify cleaning procedures. It can also help prevent allergen cross-contamination of food products. Analytical laboratories can provide help in developing an allergen testing program. There are also several commercial enzyme-linked immunosorbent assays (ELISA) kits to test for food allergens available on the market. Surface swabs can be used by employees to detect the presence of allergens on food contact surfaces.
Cleaning and Sanitizing Equipment should be inspected for the presence of allergens before the production of a new product begins. If equipment is shared for the manufacture of allergen-free foods and allergenic foods, a Sanitation Standard Operating Procedure (SSOP) should describe in detail the cleaning and sanitation procedure. Allergen test kits are recommended to assess the effectiveness of cleaning. Attention should be given to equipment that is in contact with food containing allergens. For instance, a conveyor that moves food can lead to allergen contamination. Conveyor belts are difficult to clean and sanitize, especially hidden surfaces such as hinge points. Industry experts advise that plastic belts are more easily contaminated than stainless steel belts. You must ensure that an effective cleaning program is in place.
The above contains information from the Government of Manitoba, licensed under the OpenMB Information and Data Use License (Manitoba.ca/OpenMB)
Titration
Titration is a laboratory technique used throughout different industries. There are different kinds of titration. A couple examples of titration are acid-base neutralization, redox reaction, precipitation, and complexometric titrations. Titrations are useful tests in the food processing industry because they can be used hand-in-hand with pH tests. Generally, titrations work by slowly adding one liquid into another while keeping track of the volumes. An indicator is used, and it will change colour at the endpoint. In terms of sanitation, titration can be used to ensure the sanitizer is mixed to the correct proportions. An improperly mixed sanitizer is harmful because if it is not strong enough, it will not be effective at sanitizing and killing organisms. Reversely, if a sanitizer is too strong, then it can leave dangerous chemical residues that can contaminate food.
For more information, refer to:
pH tests
PH has a large impact on food and sanitation. The pH scale is a way of determining how acidic or alkaline (basic) a product is. A low pH (0-6) indicates something being acidic. Something with a pH of 7 is neutral, and something with a high pH (8-14) is considered alkaline. The pH could determine how habitable a surface or food product is for microbial growth. Generally, something extremely acidic or alkaline is safe from microbial growth. We see this concept used in food preservation. When working in food processing, being aware of the hazards and risks associated with food spoilage is essential, so testing the pH can give us an idea of if there could be microbial growth. Food spoilage and hygiene are strongly associated with the pH level. PH tests come in many different forms, but often they will be found in the form of test strips with indicators, or electrochemical methods, like a pH meter.
For more information, refer to:
https://www.sciencedirect.com/topics/nursing-and-health-professions/ph-measurement
This video shows how tests are conducted on the sanitizer to ensure it is mixed at the proper concentration. If it is too weak it will not be effective, if it is too strong it may leave a harmful residue and contaminate the food.
