Effects of operating conditions of high pressure washing on the removal of biofilms from stainless steel surfaces

被引：24

作者：

Burfoot, Dean ^{[1
]}

Middleton, Karen ^{[1
]}

机构：

[1] Campden & Chorleywood Food Res Assoc, Food Technol Div, Chipping Campden GL55 6LD, Glos, England

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 90卷 / 03期

关键词：

High pressure washing; Cleaning; Decontamination; MICROSCOPY; INDUSTRY;

D O I：

10.1016/j.jfoodeng.2008.07.006

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Hosing with water is the most common approach to cleaning in the food industry. Measurements of the removal of Pseudomonas aeruginosa biofilm from stainless steel using a high pressure hose showed that, over the range of pressures tested, impact pressure does not significantly affect microbial removal. Nozzle pressures of 2.5 x 10(6) and 9.5 x 10(6) Pa were used, and the distance between the nozzle and target surface was between 20 and 120 cm. When using cold water, microbial removal increased (p < 0.001) from 2.9- to 4.1- to 4.9-log(10) as the time exposed to the water spray increased from 5 to 30 to 60 s. With hot water, microbial removal was 4.9-, 5.1-, and 5.2-log(10) when using the same exposure times. The use of detergent followed by spraying with water increased (p < 0.001) the removal of organisms to 5.6-log(10). (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：350 / 357

页数：8

共 8 条

[1]

BURFOOT D, 2007, FOOD MANUFACTURING E, V1, P1

[2]

Burfoot D., 2004, P INT C ENG FOOD ICE

[3] Effectiveness of cleaning techniques used in the food industry in terms of the removal of bacterial biofilms [J].