{"id":342,"date":"2025-05-03T01:19:29","date_gmt":"2025-05-02T18:19:29","guid":{"rendered":"http:\/\/www.tneutron.net\/pangan\/?p=342"},"modified":"2025-04-30T07:53:08","modified_gmt":"2025-04-30T00:53:08","slug":"against-sanitary-food-chemistry","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/against-sanitary-food-chemistry\/","title":{"rendered":"Against Sanitary Food Chemistry"},"content":{"rendered":"

Sanitaiser various chemicals available for use in the processing and food service.<\/span> Chemical Sanitaiser vary in chemical composition and activity, depending on the conditions.<\/span> In general, the more concentrated a sanitaiser, work more effectively and more quickly.<\/span> Sanitaiser to choose the most appropriate for a specific application, it is necessary to understand the properties of a chemical sanitaiser.<\/span> Therefore chemical sanitaiser not able to penetrate, then the microorganisms contained in cracks, crevices, holes, and in mineral contamination can not be destroyed all.<\/span><\/p>\n

In order sanitaiser mixed with cleaning materials to work effectively, the cleaning solution temperature should be 55 \u00b0 C or lower and contamination caused (existing) light only.<\/span> The effectiveness of a chemical sanitaiser influenced by physical factors and chemical as described below:<\/span>
\n\"image\"<\/a>
\n Figure 14. The process of Sanitation with chemicals<\/span><\/p>\n

a) The contact time<\/strong><\/span>
\n It is known from previous studies that death mikroorganime population follows a logarithmic pattern, showed that if 90 percent of the population was killed in a unit next time, leaving only 1 percent of the initial amount.<\/span> Microbial populations and cell populations have varying sensitivity to sanitaiser, caused by the age of the cell, spore formation, other physiological factors that determine the time required to sanitaiser to be effective.<\/span> The minimum contact time of 2 minutes for equipment and supplies, then there is a time interval of 1 minute after the contact, before the appliance is used.<\/span><\/p>\n

b) Temperature<\/strong><\/span>
\n Microflora growth rate and the rate of deaths caused by chemicals will increase as the temperature increases.<\/span> However, higher temperatures, generally will reduce the surface tension, increase pH, reducing viscosity, and cause other changes that may strengthen bakterisidalnya.<\/span> In general, the speed of sanitation will greatly exceed the rate of growth of bacteria, so that the final effect of the temperature increase is to increase the speed of bacterial destruction.<\/span><\/p>\n

Practically optimum temperature for sanitation is 70-100 \u00b0 F (21.1 – 37.8 \u00b0 C).<\/span> The increase in temperature of 18 \u00b0 C will generally alter the effectiveness of the two-fold.<\/span> Iodine is volatile and disappear rapidly at temperatures above 120 \u00b0 F (48.9 \u00b0 C) or chlorine becomes very corrosive at temperatures over 120 \u00b0 F.<\/span> Some sanitaiser ineffective at 40 \u00b0 F (4.4 \u00b0 C) or below.<\/span><\/p>\n

c) Concentration<\/strong><\/span>
\n Increasing concentrations of sanitaiser will increase the speed of bacterial destruction.<\/span> Recommendations companies generally is the 50 percent margin of safety.<\/span> Sanitaiser solution should be checked regularly and replaced when it becomes too weak and is usually provided “test kits” by the company.<\/span> For some sanitaiser color and odor of the solution can be an indication of strength.<\/span><\/p>\n

d) pH<\/strong><\/span>
\n<\/strong> A key factor in the efficiency sanitaiser.<\/span> Small pH changes alone can change the antimicrobial activity of sanitaiser.<\/span> The compounds of chlorine and iodine are generally lowers its effectiveness with increasing pH.<\/span> Chlorine will lose effectiveness quickly at a pH greater than 10, while the iodine at a pH greater than 5.0.<\/span> In general, the higher the pH, the less effective sanitaiser, except quat (quaternary ammonium compounds) are most effective in mildly alkaline pH (pH 7-9).<\/span><\/p>\n

e) Hygiene tool<\/strong><\/span>
\n<\/strong> Tools must be completely clean in order to obtain a good contact between sanitaiser with the tool surface.<\/span> In addition hypochlorite compounds, other chlorine compounds, iodine compounds, and other sanitaiser can react with organic materials from contamination that has not been removed from the equipment and decrease its effectiveness.<\/span><\/p>\n

f) Water Hardness<\/strong><\/span>
\n If the water is too hardness (greater than 200 ppm calcium), do not use quat compound except when used also sequestering or chelating compound.<\/span> Mixing the quat compound is able to compensate for the hardness up to 500 ppm.<\/span> If there is no sequestering compounds, hard water will form a layer on the surface of the tool.<\/span> Sanitaiser with optimum effectiveness at low pH (2-3) as iodophores, also less effective in hard water because the pH of the water will rise.<\/span> Bactericidal effectiveness of hypochlorite are not affected by hard water, but the water is very hard (500 ppm) can precipitate is formed.<\/span><\/p>\n

g) Incompatible agents<\/strong><\/span>
\n Chlorine or iodine contamination with alkaline detergent will reduce the effectiveness quickly, because the pH will rise.<\/span> Contamination quart compounds with acidic compounds (eg anionic detergent and some phosphate), causing quart ineffective.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Sanitaiser various chemicals available for use in the processing and food service. Chemical Sanitaiser vary in chemical composition and activity,<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1820],"tags":[436,437,434,435],"class_list":["post-342","post","type-post","status-publish","format-standard","hentry","category-english","tag-basic-sanitary-chemistry","tag-importance-of-sanitary-chemistry","tag-sanitary-chemistry","tag-sanitary-chemistry-book"],"yoast_head":"\nAgainst Sanitary Food Chemistry - TN Pangan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tneutron.net\/pangan\/against-sanitary-food-chemistry\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Against Sanitary Food Chemistry - TN Pangan\" \/>\n<meta name=\"twitter:description\" content=\"Sanitaiser various chemicals available for use in the processing and food service. 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