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Estudo de Validação da Eficiência dos Produtos Desinfetantes e Monitorização Através de Análises Laboratoriais num Sistema Clean-in-place
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Resumo(s)
O sistema Clean-In-Place engloba uma série de etapas que permite a higienização de equipamentos sem o seu desmantelamento, a sua correta execução permite a eliminação de resíduos diversos e redução de carga microbiológica.
O presente trabalho teve como objetivo estudar a eficiência de parâmetros de higienização, em particular, a temperatura e produtos detergentes e desinfetantes na redução da carga microbiológica e resíduos presentes no sistema Clean-In-Place utilizado no sistema de tubagens de ovos líquidos pasteurizados. Para tal, identificaram-se zonas críticas no sistema e elaborou-se uma Análise de Perigos e Controlo de Pontos Críticos ao mesmo.
Na Análise de Perigos e Controlo de Pontos Críticos foram incluídas 4 das 8 zonas críticas identificadas, e assinalados 7 perigos para cada zona, revelando, no entanto, a existência de 0 Pontos Críticos de Controlo no sistema em estudo, uma vez que os processos de produção apresentam etapas que eliminam os perigos apresentados.
A combinação dos parâmetros de higienização permitiu 2 log de redução para os microrganismos em estudo na linha 4 (linha de produção de tortas) e na mangueira de ligação da cuba contentora de ovos e tubagem do sistema. Na linha 7 (linha de produção de bolos) foi possível alcançar resultados abaixo dos limites de aceitação para 60% dos microrganismos analisados, porém conseguidos apenas 1 log de redução para o número de colónias a 37ºC e termófilos.
Os resultados obtidos relativamente ao resíduo seco, condutividade elétrica a 20ºC e pH apresentaram valores máximos de 45,07 mg/L para a mangueira a 5 de maio, 483 μS/cm e 7,92 a 20 de junho para a linha 4 e mangueira da câmara, respetivamente, encontrando-se todos os resultados abaixo dos limites de aceitação.
Não foi alcançada a redução de toda a carga microbiológica presente no sistema em estudo, sugerindo-se a implementação das propostas de melhoria que resultariam numa redução de gastos de cerca de 3 600 €/ano.
The Clean-In-Place system includes a series of steps that allows the cleaning of equipment without its dismantling, its correct execution allows the elimination of various waste and reduction of microbiological load. The present work aimed to study the efficiency of hygiene parameters, in particular temperature and detergent and disinfectant products, in reducing microbiological load and residues present in the Clean-In-Place system used in the pasteurized liquid egg piping system. To this end, critical areas were identified in the system and a Hazard Analysis and Critical Point Control were elaborated. In the Hazard Analysis and Critical Point Control, 4 of the 8 critical zones identified were included, and 7 hazards were identified for each zone, revealing, however, the existence of 0 Critical Control Points in the system under study, since the production processes present steps that eliminate the hazards presented. The combination of hygiene parameters allowed the reduction of 2 log for the microorganisms under study in line 4 (tart production line) and in the hose connecting the egg container and the system piping (sampling sites). In line 7 (cake production line), results below the acceptance limits for 60% of the microorganisms analyzed were achieved, but only 1 reduction log was achieved for the number of colonies at 37ºC and thermophiles. The results obtained regarding the dry matter, electrical conductivity at 20ºC and pH showed maximum values of 45.07 mg/L for the hose on May 5th, 483 μS/cm and 7,92 on June 20th for line 4 and chamber hose, respectively, with all results below the acceptance limits. The reduction of the entire microbiological load present in the system under study was not achieved, suggesting the implementation of improvement proposals that would result in a reduction in expenses of about €3,600/year.
The Clean-In-Place system includes a series of steps that allows the cleaning of equipment without its dismantling, its correct execution allows the elimination of various waste and reduction of microbiological load. The present work aimed to study the efficiency of hygiene parameters, in particular temperature and detergent and disinfectant products, in reducing microbiological load and residues present in the Clean-In-Place system used in the pasteurized liquid egg piping system. To this end, critical areas were identified in the system and a Hazard Analysis and Critical Point Control were elaborated. In the Hazard Analysis and Critical Point Control, 4 of the 8 critical zones identified were included, and 7 hazards were identified for each zone, revealing, however, the existence of 0 Critical Control Points in the system under study, since the production processes present steps that eliminate the hazards presented. The combination of hygiene parameters allowed the reduction of 2 log for the microorganisms under study in line 4 (tart production line) and in the hose connecting the egg container and the system piping (sampling sites). In line 7 (cake production line), results below the acceptance limits for 60% of the microorganisms analyzed were achieved, but only 1 reduction log was achieved for the number of colonies at 37ºC and thermophiles. The results obtained regarding the dry matter, electrical conductivity at 20ºC and pH showed maximum values of 45.07 mg/L for the hose on May 5th, 483 μS/cm and 7,92 on June 20th for line 4 and chamber hose, respectively, with all results below the acceptance limits. The reduction of the entire microbiological load present in the system under study was not achieved, suggesting the implementation of improvement proposals that would result in a reduction in expenses of about €3,600/year.
Descrição
Palavras-chave
Clean-In-Place Detergentes Desinfetantes Higienização Microrganismos