Food Protection Trends - January/February 2014 - (Page 16)

by spoilage or pathogenic microorganisms due to the demonstrated ability of bacteria to attach to poultry processing equipment made from stainless steel, rubber and polymers (3, 11, 14, 19, 21, 25). In poultry processing, most conveyor belts are difficult and time consuming to dismantle for cleaning, and the complex structure of processing machines makes cleaning difficult. Similarly, routine sanitation procedures may be unsuccessful in eradicating pathogenic bacteria that can remain viable even on dry surface environments, necessitating an effective sanitation method (13, 14, 29). The use of sanitizing agents reduces the incidence of spoilage and pathogenic bacteria on product contact surfaces. Quaternary ammonium compounds (QAC), which are USDA approved and EPA approved sanitizers for food processing equipment and utensils, are highly used in the poultry industry because of their long history of successful use and effectiveness when used in accordance with their labels as directed in FIRFRA (Federal Insecticide, Fungicide, and Rodenticide Act) (27). Quaternary ammonium compounds are cationic surfactants (or detergents) and antimicrobials used for numerous industrial purposes, including cleaning and disinfecting. Many studies have shown their effectiveness against Salmonella and Listeria, but efficacy can be affected by various factors such as time, temperature, concentration, and presence of organic matter (5, 17, 20, 24, 26, 27). The antimicrobial activity of QAC primarily involves interactions with cell membranes, disruption of membrane integrity, leakage of cellular contents and eventually cell death (6). An equally important but often overlooked aspect of sanitary equipment manufacturing and application is the design and type of conveyor belts. Even though the American Meat Institute has published the Ten Principles of Sanitary Equipment Design (1), which focus attention to this issue for processors, many conveyor belts and pieces of equipment are still difficult to clean and sanitize. One of the most important problems with improper sanitation is the development of biofilms on equipment surfaces and in niches. Biofilms, resulting from a self-protecting growth pattern of bacteria, may contain spoilage and pathogenic organisms that can cause post-processing contamination and pose a risk to food safety because the cells in a biofilm are unusually resistant to cleaning or disinfection (23). Studies have demonstrated the attachment ability of Listeria and Salmonella to conveyor belts and formation of biofilms over time (19, 30). Few studies, however, have been done to evaluate the efficacy of QAC in relation to the design and type of surface materials. In this study, six different types and designs of conveyor belts contaminated with poultry rinsate were treated with QAC and the microbial reduction was determined. MATERIALS AND METHODS Preparation of test surfaces The test surfaces used in this study were conveyor belts of different designs and made from different materials. Portions of new conveyor belts were cut into pieces of varying dimensions, including the interlocking part, to ensure uniformity of area across the different conveyor belts (Table 1). The dimensions were later standardized to persquare-cm surface area. The test surfaces, referred to as TABLE 1. Materials, design and specifications of conveyor belt/chips used in the study1 Materials/Design Design-% Open Mesh Dimension (cm) 0 5.0 x 4.0 Acetal 3.2 5.0 x 5.5 Polypropylene-meshtop 24 4.5 x 5.0 Polypropylene 48 6.5 x 5.0 Stainless steel-Single loop 80 8.7 x 2.7 Stainless steel-Balance weave 70 6.0 x 6.0 Canvas2 All belts were manufactured by Wire Belt Company of America, Londonderry, NH; belts were cut with a height dimension of 1 cm. 1 Polyurethane with mono polyester fabric. 2 16 Food Protection Trends January/February

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2014

Food Protection Trends - January/February 2014
Contents
Economically Motivated Adulteration of Honey: Quality Control Vulnerabilities in the International Honey Market
Efficacy of Quaternary Ammonium Compounds on Different Conveyor Chips Contaminated with Poultry Rinsate
What Implications Does a Baseline of Self-efficacy of Food Safety in Adolescent Populations Have for Future Food Safety Education Interventions?
Food Safety Risks in Restaurants and School Foodservice Establishments: Health Inspection Reports
INOFOOD 2013 Conference & Expo
The 3rd Asia Pacific International Conference on Food Safety
China International Food Safety & Quality Conference (CIFSQ) + Expo
Dubai International Food Safety Conference (DIFSC)
Beyond the Bio
FSMA: Article 7
PDG
Industry Products
Coming Events

Food Protection Trends - January/February 2014