Food Handling/Processing

Is the resistance to antibiotics is increasing? Why are food processors demanding more cleanability and more energy efficiency?

High temperature superheated steam above the inversion temperature to facilitate drying and bacterial cleaning because of the low oxygen content.

Best Steam Generators. On-Demand Steam Boilers Improve Food and Brewing Processes: New Report from Boilers Heat-Transfer Food Processing.

On-Demand Steam Boilers Improve Food and Brewing Processes. Industrial Steam Heating

Two processors take advantage of quick-to-temperature boiler systems to reap operational and environmental benefits.

Bayzi Clean Products may help with Odour.  No chemicals (except steam!).

Cleaing routines in food process and handling operations feature a basic rinse, clean, rinse, sanitize methodology. Traditional cleaning applications typically utilize chemicals, but now steam technology has recently become more reliable and versatile. The highly versatile MightySteam® delivers an industrial strength 752°F (400°C) or higher steam, capable of quickly and effectively cleaning production equipment and environments.  For any cleaning method to make an impact the method must addresss the following bullets.   Please consider superheated steam that can address all the following.

  • The food processing industry requires surface cleaning on all stages of processess and packing
  • Corrosive free cleaning is preferable
  • The technology must be green and be sustainable.  Should not accumulate chemicals.
  • Low operating cost
  • High food safety from contamination
  • Provide safe competitive advantage and reduce risk for all.

There are 3 commonly accepted levels of “clean” in many industries. Sterilization refers to the statistical destruction and removal of all living organisms. Disinfection refers to inanimate objects and all vegetative cells, but not spores. Sanitization refers to the reduction of microorganisms to levels considered safe from a public health viewpoint. The official definition of sanitatization, according to the Association of Official Analytical Chemists, for food product contact surfaces is a 99.999% (5-log) reduction of contaminants in a 30 second period. For non-product contact surfaces, a 99.9% (3-log) reduction in contamination is necessary.

Machine Impact

MightySteam® utilizes industrial strength steam that doesn’t create unnecessary wear on machinery. 3-A Manufacturing Standards specify that most food processing machinery feature a No. 4 ground finish to minimize bacteria growth on the surface.2 Routine exposure to high pressure water or corrosive chemicals may result in pitted, cracked, corroded or roughened surfaces. These conditions can lead to lowered productivity and potential equipment downtime. A high efficiency, low surface impact cleaning solution such as the MightySteam® is capable of effective cleaning without unnecessary wear on surfaces and machinery. Depending on the application, MightySteam® may be able to completely replace certain corrosive chemicals.

Process Impact

MightySteam® operates without a high pressure boiler. No high pressure boiler minimizes necessary training and eliminates many certification procedures, allowing for more operators and less downtime. MightySteam’s boiler-less operation also means less waiting for high temperature steam. MightySteam® offers industrial strength superheated steam within one minute of being plugged in.  Less waiting, less downtime, higher productivity. The durable MightySteam™ is also highly versatile and easily integratable into existing cleaning routines. Using MightySteam® after chemical disinfection can remove chemical residues.

Chemical Efficacy

Chemicals can be effective in many applications, but they do have drawbacks. Chemicals can be corrosive, expensive, ineffective after prolong use, time consuming, easy to misuse and potentially dangerous. In many applications, chemical application is a complicated multi-step procedure. As seen below, there is no “cure-all” chemical, rather chemicals well suited for specific applications. MightySteam® is a versatile solution capable of treating a variety of surfaces with varying levels of contamination.

Comparison of the Chemical and Physical Properties in Commonly Used Sanitizers2

Chlorine Iodophors Quarternary
ammonium
compounds
Acid anionic Fatty Acid Peroxyacetic acid MightySteam®
Irritating to skin Irritating Not irritating Not irritating Slightly irritating Slightly irritating Not irritating Burns possible
Effective at neutral pH Yes Depends on type In most cases No No Yes Yes
Effective at acid pH Yes, but unstable Yes In some cases Yes, below 3.0-3.5 Yes, below 3.5-4.0 Yes Yes
Effective at alkaline pH Yes, but less than at neutral pH No In most cases No No Less effective Yes
Affected by organic material Yes Moderately Moderately Moderately Partially Partially No
Affected by water hardness No Slightly Yes Slightly Slightly Slightly Requires Water
Residual antimicrobial activity None Moderate Yes Yes Yes None None
Cost Low High Moderate Moderate Moderate Moderate See Now
Incompatibilities Acid solutions, phenols, amines Highly alkaline detergents Anionic wetting agents, soaps, and acids Cationic surfactants and alkaline detergents Cationic surfactants and alkaline detergents Reducing agents, metal ions, strong alkalies N/A
Maximum level permitted by FDA without rinse 200ppm 25ppm 200ppm Varied Varied 100-200ppm N/A
Water temperature sensitivity None High Moderate Moderate Moderate None N/A
Foam level None Low Moderate Low/Moderate Low None N/A
Phosphate None High None High Moderate None N/A
Soil load tolerance None Low High Low Low Low Low
*Comparisons made at approved “no-rinse” use levels. Adapted from B.R. Cords and G.R. Dychdala 1993.

MightySteam®Cleaning

Studies3 have shown that 250°F (120°C) steam is capable of a 5-log (99.999%) reduction of E. Coli within 2 seconds. The MightySteam® delivers 572°F steam, capable of eliminating a number of surface contaminants quickly and easily.

Resources

1https://www.fao.org/docrep/010/ai407e/AI407E26.htm
2https://edis.ifas.ufl.edu/fs077
3https://www.imc.cc/other/onsite/hospital-acquired-infections/

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