Agriculture Reference
In-Depth Information
system, and water is an integral tool that comes in close contact with the commodities.
Sanitation of the water is imperative in preventing the creation of a “bacterial soup”
that could spread contamination to the pooled products. A specifi c program is neces-
sary in each facility to identify the proper treatment of the water, application of sanita-
tion systems, and procedures to constantly monitor the system for performance.
In fact, one of the challenges of the produce industry in the U.S. has been monitor-
ing the effective sanitation of product wash water. Packinghouse and fresh-cut dump
tanks, fl ume systems, and line sprays could all be sources of contamination if a sani-
tizer is not used. Since there has been no “silver bullet” that has proven to be consis-
tently effective, there are several sanitizers that the industry has relied on for microbial
control.
The use of chlorine (in liquid, solid, and gas forms) is found in many packinghouses
and fresh-cut operations because it is effective and economical. There are issues
associated with the use of chlorine, including “off-gassing” of chlorine or acids into
the processing environment when there is a high concentration of chemical sanitizer
in the water. This can cause harm to the workers. In the case of an out-of-control
metering pump, there is also the chance of overdosing the product with the chemical,
resulting in off-fl avors and odors that could jeopardize the product's reputation in the
marketplace.
Regular testing of the sanitizer levels in the water is important when running wash
water systems for many hours. In-line electronic continuous monitoring systems are
becoming the norm, but a testing procedure to verify the system is also necessary.
There are several test kits that can be used for chlorine and other sanitizers, so it is
important to fi nd the best one for the food-washing system. For instance, there are
four wet-chemistry methods for chlorine: OT (Orthotolidine), Iodometric, DPD (N,N-
diethyl - p - phenolylenediamine), and FAS - DPD (ferrous ammonium sulfate DPD).
Some of these tests are dependent on colorimetric methods so they would not be
appropriate for wash water where vegetable juices can discolor the water (Gardner
2004). It will take some trial testing to determine which kits will work the best.
Sometimes it is helpful to have two different measuring kits in case there are different
kinds of washing systems.
It is necessary to pay close attention to the equipment used to dose the water with
the sanitizer. It could be critical in establishing effective monitoring, but it could also
result in disadvantages such as frequent maintenance and increased calibration issues.
Alternatives to chlorine include chlorine dioxide, ozone, hydrogen peroxide, and
peroxyacetic acid. Each has its own dosing equipment, testing procedures, and limita-
tions so it is important to get expert advice in this area.
Finished Product Specifi cations
Assuring the quality of the fi nished product and checking shipping standards are a
fi nal step in monitoring the products that have been produced in the plant. Management
can work with customers to identify reasonable specifi cations for fi nished products
and shipping characteristics to maintain proper control of the quality and safety of the
products. A sample of product from each day's production should be kept in a “retain
storage area,” stored under proper temperatures for the appropriate shelf life, and then
tested for quality. This step and the resulting records will help in an investigation, if
there were a problem with products in the fi eld.
