如何选择消毒剂.ppt

明智的选择MakingTheRightChoice消毒剂Sanitizers,正确选择的益处Benefitsof“MakingTheRightChoice”,良好的口碑减少财务损失合乎法规的准则满足顾客及照顾食品安全带来利润,微生物的种类TypesofMicroorganisms,螺旋菌SpiralBacteria,球菌CocciBacteria,杆菌Rod-ShapedBacteria,霉菌Molds,酵母Yeast,常见词汇Sterilant/Sterilize,彻底杀灭所有活的微生物包括细菌孢子,细菌,病毒及真菌高温及化学处理于特定的情况下最为有效主要用于医学界及实验室,常见词汇Disinfectant/Disinfect,清除100%可繁殖细胞不能杀灭所有细菌孢子广为医院所采用常用于泳池和食水消毒,常见词汇Sanitizer/Sanitize,降低微生物污染的程度(99.999%)可分为两类:无需过水的消毒剂,用于接触食物表面(No-rinsefoodcontactsurfacesanitizer)非接触食物表面的消毒剂(Non-foodcontactsurfacesanitizer),接触食物表面的消毒剂FoodContactSurfaceSanitizerAOACGermicidalDetergentSanitizerTest,25oC99ml配制杀菌液,加1ml大肠菌或葡萄球菌,(至少含细胞7.5x107/ml),30秒接触时间,中和1ml,存活细胞计数,所需效率在30秒25oC杀灭率为99.999%,其他控制微生物的产品ListofOtherProductClaims常见词汇,AlgaecideBiocideAntisepticFungicideSlimicidePreservative,UnitedStatesEnvironmentalProtectionAgency,有效清除微生物证明资料产品化学成份毒理学资料标签及技术上资料,EPA,FIFRA,FederalInsecticide,FungicideandRodenticideAct,注册消毒剂SanitizerRegistration,使用准则UsageRestrictionsKeyPoints:PotableWater自来水,稀释后即时使用-非循环再用准确的浓度不能过低-效力受质疑不能过高-违反法例,获FDA批准无需过水的消毒剂(1998)FDAApprovedNo-RinseFoodContactSurfaceSanitizers,“氯”(Chlorine)二氧化氯(Chlorinedioxide/mixtureofoxychlorospecies)“碘”消毒剂(Iodophors)“季铵”(Quaternaryammoniumcompounds)酸性阴离子消毒剂(Acid-anionicsanitizers)羧酸消毒剂(Carboxylicacidsanitizers)过氧醋酸(Peroxyacidcompounds)酚(Phenolic),氯气ChlorineGas,氯气(ChlorineGas)次氯酸钠,次氯酸钙,次氯酸锂(Sodium,calcium,lithiumhypochlorites)粉状有机氯性来源:最高浓度-200ppmavailablechlorine,NaOCl+H2OHOCl+NaOHCa(OCl)2+2H2O2HOCl+Ca(OH)2Cl2+H2OHOCl+H+Cl-,“氯”于液体的化学作用ChemistryofChlorineinSolution,“氯”的优点ChlorineAdvantages,用途广泛能抵受硬水于低温下仍有高效能较为经济不留残余物/不会形成水垢,100%,50%,0%,HOCIActivity,45678910pH,“氯”的缺点ChlorineDisadvantages,可能形成有毒的氯气腐蚀性刺激性不稳定-保存期短可能形成有毒的副产品,TrihalomethaneCompounds(THMs),“碘”消毒剂Iodophors,碘(Iodine)+表面活性剂(Surfactant)+酸(Acid)最高浓度-25ppm,“碘”消毒剂的优点IodophorsAdvantages,用途广泛较“氯”温和低毒有效的酸碱度较“氯”广泛-pH2-8腐蚀性较“氯”低稳定-保存期长颜色容易辨认,酸碱度对“碘”消毒剂的影响EffectofpHonIodophorSanitizers,Note:I2是最有活性的形态,“碘”消毒剂的缺点IodophorsDisadvantages,沾污非光滑表面及胶制物质对噬菌体作用较低于低温下不能发挥效能高温下会造成腐蚀性不能加热至摄氏120度当使用CIP时,可能引致过多泡沫较“氯”昂贵气味,“季铵”QuaternaryAmmoniumChlorideCompounds,FDA所允许于食物接触表面，无需过水之消毒浓度-200ppm,“季铵”的优点QuaternaryAmmoniumChlorideCompoundAdvantages,无毒,无嗅,无色不含腐蚀性温度稳定对有机污垢有较稳定的效能用途广泛有较长的残效期有清洁及渗透污垢的能力稳定-保存期长控制霉菌具辟味功效,“季铵”的缺点QuaternaryAmmoniumChlorideCompoundDisadvantages,不可与阴离子渗透剂一起使用抵受硬水的能力低于低温下只能发挥有限效能于机械式操作下会产生大量泡沫杀菌能力随配方的不同而有差异,酸性阴离子AcidAnionics,阴离子的表面活性剂(AnionicSurfactants)+酸(Acid)双重作用:消毒及酸性过水(sanitize&acidrinse),酸性阴离子的优点AcidAnionicsAdvantages,稳定-保存期较长一般不含腐蚀性无染色副作用较少难闻的气味不受硬水影响清除及控制矿物质形成的水垢对噬菌体有良好反应,酸性阴离子的缺点AcidAnionicsDisadvantages,高成本对酸碱度敏感，(理想酸碱度pH2-3)有限的杀菌力不能杀灭酵母及霉菌潜在腐蚀性(当水质含过高氯化物)高泡沫刺激皮肤受阳离子表面活性剂抑制,羧酸CarboxylicAcid,脂肪酸(Fattyacids)+有机酸(organicacids)+矿物酸(mineralacid)双重作用:消毒及酸性过水sanitize&acidrinse低泡,羧酸的优点CarboxylicAcidAdvantages,用于CIP清洁时，泡沫较少广泛控制细菌活动稳定-保存期较长不受硬水影响清除及控制矿物质形成的水垢无染色副作用,羧酸的缺点CarboxylicAcidDisadvantages,不能完全控制真菌对酸碱度敏感-理想酸碱度55oC潜在腐蚀性，需根据器材、物料使用而定,过氧化物PeroxyCompounds,H2O2,CH2COOH,H,H,H,H,C,C,O,O,O,+,HydrogenPeroxide,AceticAcid,PeroxyaceticAcid,过氧醋酸消毒剂PeroxyaceticAcidSanitizerOneoftheMostEffectiveSanitizersAgainstBiofilms,Aconductance-basedsurfacedisinfectiontestforfoodhygiene.LettersinAppliedMicrobiology.1990.11,255-259.Conclusion:Theperacidswerethemosteffectiveofthecompoundstestedagainstorganismspresentasbiofilms.EffectofCleanersandSanitizersonListeriamonocytogenesAttachedtoProductContactSurfaces.JournalofFoodProtection.1992.Vol.55,No.4,246-251Conclusion:ThemosteffectivesanitizersagainstattachedcellsonvarioussurfacesincludedOXONIAACTIVE.ControlofBiofilmsinBreweriesThroughCleaningandSanitizing.MBAATechnicalQuarterly.1992.Vol29,86-88.Conclusion:Peraceticacidsanitizerprovidedthegreatestreductioninviablebiofilmbacteriaaftera2minutecontacttime.,Thefollowingarearticlesfromscientificjournalsthatindicateperoxyaceticacidsanitizersaremosteffectiveincontrollingbiofilms:,过氧醋酸消毒剂PeroxyaceticAcidSanitizerOneoftheMostEffectiveSanitizersAgainstBiofilms,Biofilmsandtheirconsequences,withparticularreferencetohygieneinthefoodindustry.JournalofAppliedBacteriology.1993.75,499-511.Conclusion:Themosteffectiveoftheproductstestedonbiofilmswasperaceticacid.ScientificStatusSummary:MicrobialAttachmentAndBiofilmFormation:ANewProblemForTheFoodIndustry.FoodTechnology.1994.Vol.48,No.7,107-114.Biofims&DisinfectionDevelopmentofaMicroorganismCarrier-SurfaceMethod.SciencesDesAliments.1992.Vol.12,721-728.,Thefollowingarearticlesfromscientificjournalsthatindicateperoxyaceticacidsanitizersaremosteffectiveincontrollingbiofilms:,过氧醋酸的优点PeroxyaceticAcidAdvantages,低泡适合任何温度结合消毒及酸性过水不留残余物质不会腐蚀不锈钢及铝,较能抵受有机污垢不含磷环保杀菌力广泛能于酸碱值达7.5发挥消毒效能,过氧醋酸-环保PeroxyaceticAcid,EnvironmentallyResponsible,温度对消毒剂效能的影响EffectofTemperatureonSanitizerEfficacy过氧酸vs.酸性消毒剂,酸碱度对消毒剂效能的影响EffectofpHonSanitizerEfficacy过氧酸vs.酸性消毒剂,葡萄球菌Staphylococcusaureus,大肠菌Escherichiacoli,3.0pH5.0,40oF70oF,5,1,LOGREDUCTIONS,LOGREDUCTIONS,5,1,过氧酸酸过氧酸酸,过氧酸酸过氧酸,酸,Acid,过氧醋酸的缺点PeroxyaceticAcidDisadvantages,对金属离子敏感腐蚀软金属浓缩时有醋酸味不能完全杀灭真菌,化学消毒剂杀菌力的比较RelativeAntimicrobialActivityofChemicalSanitizers,%RELATIVEEFFICACY,革兰氏阳性GRAM+BACTERIA,革兰氏阴性GRAM-BACTERIA,酵母YEASTS,霉菌MOLDS,过氧醋酸PeroxyaceticAcid,“氯“Chlorine,“碘”消毒Iodophors,酸性阴离子AcidAnionics,“季铵”Quats,消毒剂vs.微生物,热水HotWater,PMO(PasteurizedMilkOrdinance)-最少摄氏170度,5分钟IDF(InternationalDairyFederation)-最少摄氏185度,15分钟,结合“时间”和“温度”是热水消毒(HotWaterSanitizing)最重要一环,热水的优点HotWaterAdvantages,经济容易供应广泛杀菌能力不含腐蚀性渗透,热水的缺点HotWaterDisadvantages,过程缓慢形成水垢损害器材凝聚水点不安全成本高(能源,器材,水处理),增加消毒剂的效能MaximizingSanitizerEffectiveness,清洁表面全面接触温度浓度接触的时间酸碱度水的质量微生物的种类微生物的数量,为何要把清洁及消毒两个程序分开WhyShouldCleaning&SanitizingBeCarriedOutAsTwoSteps?,任何的残余污垢都会影响消毒剂在化学及物理学上的效能微生物可能会隐藏于污垢中,使消毒剂不能直接发挥效能,抗化学杀菌剂微生物排列DescendingOrderofResistancetoGermicidalChemicals,细菌孢子Becterialspores霉菌Mycobacteria无类脂病菌或小病菌Nonlipidorsmallviruses真菌Fungi营养细菌Begetativebacteria类脂病毒或中等大小病毒Lipidormediumsizedviruses,消毒剂使用方法SanitizerApplication,喷射浸或循环流动泡沫打雾接触时间:EPA30秒Label1-2分鐘,一般消毒剂使用指引GeneralGuidelineforSanitizerApplication,1.消毒应为清洁过程之最后步骤(先清洁,后消毒)2.消毒完成后超过4小时,应在使用前重新消毒,细菌数量,020406080100120140160180200220etc.,清洁后时间(分钟),延滞期,8,16,32,64,128,256,迅速增长,消毒剂对污水处理系统的影响EffectofSanit