Dry Cleaning and Sanitization Technologies

Abstract

The aim of the cleaning and sanitization process used in food manufacturing facilities is to reduce the risk of contamination of food with biological, chemical, and physical hazards that may be present on food-contact surfaces. Dry cleaning and sanitization of equipment and food-contact surfaces are primarily used in the facilities that handle or manufacture low water activity foods since wet sanitation methods can promote the growth of pathogens. Dry cleaning technologies aim to remove food and food residues from equipment without the use water, while the purpose of dry sanitization is to inactivate pathogens and reduce microbial load on surfaces without the use of aqueous sanitizers. Commonly used methods for dry cleaning surfaces include manual scraping, brushing or wiping with cloths or disposable wipes, purging with pigging systems (for pipelines), inert ingredients or next product, vacuuming and using grit or dry ice blasting. Multiple dry cleaning steps are often needed to purge surfaces of food residue. Alcohol-based sanitizers, dry heat and fumigants can be used to sanitize surfaces in dry processing facilities. The goal of this chapter is to describe the advantages and disadvantages with the use of dry cleaning and sanitization methods. Some technological advancements such as use of dry ice for cleaning and novel sanitizers are giving industries producing low water activity food products more options when developing sanitation strategies for their processing facilities.