Control of Access of Microorganisms: Cleaning, Sanitation, and Disinfection ◾ 443
5. Discuss the functions of sanitizers for use in food. Describe the advantages and disadvantages of the following agents as sanitizers: hot water, steam, UV light, hypochlorite, iodophores, QACs, and H 2 O 2 .
6. Define microbiological standards, microbiological specifications, and microbiological guidelines. Explain briefly how they help to keep microbial load in a food at an acceptable level.
References
1. Goddard, J.M., Improving the sanitation of food processing surfaces, Food Technol., 65, 40+, 2011.
2. Nguyen-Viet, H., Zinsstag, J., Schertenleib, R., Zurbrügg, C., Obrist, B., Montangero, A., Tanner, M.
et al., Improving environmental sanitation, health, and well-being: A conceptual framework for integral
interventions, EcoHealth, 6, 180–191, 2009.
3. Stanga, M. Sanitation: Cleaning and disinfection in the food industry, John Wiley & Sons, Inc., 2010.
4. Marriott, N.G. and Gravani, R.B. Principles of food sanitation, 5th Ed., Springer, New York, 2006.
5. Egan, M.B., Raats, M.M., Grubb, S.M., Eves, A., Lumbers, M.L., Dean, M.S., and Adams, M.R.,
A review of food safety and food hygiene training studies in the commercial sector, Food Control, 18,
1180–1190, 2007.
6. Srey, S., Jahid, I.K., and Ha, S.-D., Biofilm formation in food industries: A food safety concern, Food
Control, 31, 572–585, 2013.
7. Olaimat, A.N. and Holley, R.A., Factors influencing the microbial safety of fresh produce: A review,
Food Microbiol., 32, 1–19, 2012.
8. Goodburn, C. and Wallace, C.A., The microbiological efficacy of decontamination methodologies for
fresh produce: A review, Food Control, 32, 418–427, 2013.
9. Jan Mei, S., Manning, L., Davies, W.P., and Baines, R., Fresh produce-associated outbreaks: A call for
HACCP on farms?, Brit. Food J., 114, 553–597, 2012.
10. Oms-Oliu, G., Rojas-Graü, M.A., González, L.A., Varela, P., Soliva-Fortuny, R., Hernando, M.I.H.,
Martín-Belloso, O. et al., Recent approaches using chemical treatments to preserve quality of fresh-cut
fruit: A review, Postharvest Biol. Technol., 57, 139–148, 2010.
11. Bhagwat, A.A. Microbiological safety of freshcut produce: Where are we now?, ASM Press, Washington,
DC, 2006.
12. Davidson, P.M., Critzer, F.J., and Taylor, T.M., Naturally occurring antimicrobials for minimally processed foods, Annu. Rev. Food Sci. Technol., 4, in press, 2013.
13. Singh, N., Singh, R.K., Bhunia, A.K., and Stroshine, R.L., Efficacy of chlorine dioxide, ozone, and
thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots, LWTFood Sci. Technol., 35, 720–729, 2002.
14. Singh, N., Singh, R.K., and Bhunia, A.K., Sequential disinfection of Escherichia coli O157:H7 inoculated alfalfa seeds before and during sprouting using aqueous chlorine dioxide, ozonated water, and
thyme essential oil, LWTFood Sci. Technol., 36, 235–243, 2003.
15. Lang, M.M., Harris, L.J., and Beuchat, L.R., Survival and recovery of Escherichia coli O157:H7,
Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time
between inoculation and analysis, and treatment with chlorinated water, J. Food Prot., 67, 1092–1103,
2004.
16. Gómez-López, V.M., Rajkovic, A., Ragaert, P., Smigic, N., and Devlieghere, F., Chlorine dioxide for
minimally processed produce preservation: A review, Trends Food Sci Technol, 20, 17–26, 2009.
17. Pan, Z., Bingol, G., Brandl, M., and McHugh, T., Review of current technologies for reduction of
Salmonella populations on almonds, Food Bioprocess Technol, 5, 2046–2057, 2012.
18. Perry, J.J. and Yousef, A.E., Decontamination of raw foods using ozone-based sanitization techniques,
Annu. Rev. Food Sci. Technol., 2, 281–298, 2011.
5. Discuss the functions of sanitizers for use in food. Describe the advantages and disadvantages of the following agents as sanitizers: hot water, steam, UV light, hypochlorite, iodophores, QACs, and H 2 O 2 .
6. Define microbiological standards, microbiological specifications, and microbiological guidelines. Explain briefly how they help to keep microbial load in a food at an acceptable level.
References
1. Goddard, J.M., Improving the sanitation of food processing surfaces, Food Technol., 65, 40+, 2011.
2. Nguyen-Viet, H., Zinsstag, J., Schertenleib, R., Zurbrügg, C., Obrist, B., Montangero, A., Tanner, M.
et al., Improving environmental sanitation, health, and well-being: A conceptual framework for integral
interventions, EcoHealth, 6, 180–191, 2009.
3. Stanga, M. Sanitation: Cleaning and disinfection in the food industry, John Wiley & Sons, Inc., 2010.
4. Marriott, N.G. and Gravani, R.B. Principles of food sanitation, 5th Ed., Springer, New York, 2006.
5. Egan, M.B., Raats, M.M., Grubb, S.M., Eves, A., Lumbers, M.L., Dean, M.S., and Adams, M.R.,
A review of food safety and food hygiene training studies in the commercial sector, Food Control, 18,
1180–1190, 2007.
6. Srey, S., Jahid, I.K., and Ha, S.-D., Biofilm formation in food industries: A food safety concern, Food
Control, 31, 572–585, 2013.
7. Olaimat, A.N. and Holley, R.A., Factors influencing the microbial safety of fresh produce: A review,
Food Microbiol., 32, 1–19, 2012.
8. Goodburn, C. and Wallace, C.A., The microbiological efficacy of decontamination methodologies for
fresh produce: A review, Food Control, 32, 418–427, 2013.
9. Jan Mei, S., Manning, L., Davies, W.P., and Baines, R., Fresh produce-associated outbreaks: A call for
HACCP on farms?, Brit. Food J., 114, 553–597, 2012.
10. Oms-Oliu, G., Rojas-Graü, M.A., González, L.A., Varela, P., Soliva-Fortuny, R., Hernando, M.I.H.,
Martín-Belloso, O. et al., Recent approaches using chemical treatments to preserve quality of fresh-cut
fruit: A review, Postharvest Biol. Technol., 57, 139–148, 2010.
11. Bhagwat, A.A. Microbiological safety of freshcut produce: Where are we now?, ASM Press, Washington,
DC, 2006.
12. Davidson, P.M., Critzer, F.J., and Taylor, T.M., Naturally occurring antimicrobials for minimally processed foods, Annu. Rev. Food Sci. Technol., 4, in press, 2013.
13. Singh, N., Singh, R.K., Bhunia, A.K., and Stroshine, R.L., Efficacy of chlorine dioxide, ozone, and
thyme essential oil or a sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots, LWTFood Sci. Technol., 35, 720–729, 2002.
14. Singh, N., Singh, R.K., and Bhunia, A.K., Sequential disinfection of Escherichia coli O157:H7 inoculated alfalfa seeds before and during sprouting using aqueous chlorine dioxide, ozonated water, and
thyme essential oil, LWTFood Sci. Technol., 36, 235–243, 2003.
15. Lang, M.M., Harris, L.J., and Beuchat, L.R., Survival and recovery of Escherichia coli O157:H7,
Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time
between inoculation and analysis, and treatment with chlorinated water, J. Food Prot., 67, 1092–1103,
2004.
16. Gómez-López, V.M., Rajkovic, A., Ragaert, P., Smigic, N., and Devlieghere, F., Chlorine dioxide for
minimally processed produce preservation: A review, Trends Food Sci Technol, 20, 17–26, 2009.
17. Pan, Z., Bingol, G., Brandl, M., and McHugh, T., Review of current technologies for reduction of
Salmonella populations on almonds, Food Bioprocess Technol, 5, 2046–2057, 2012.
18. Perry, J.J. and Yousef, A.E., Decontamination of raw foods using ozone-based sanitization techniques,
Annu. Rev. Food Sci. Technol., 2, 281–298, 2011.