4-3

B. R. CORDS, Ecolab, Inc., 840 Sibley Memorial Hwy., St. Paul, MN 55118

Environmental surfaces in food processing plants have been identified as significant ecosystems for the survival and proliferation of both food spoilage organisms and pathogens. This is especially true in processing plants where there may be a potential for environmental recontamination of the product after the lethality or preservative steps. While cleaning and sanitizing of food contact surfaces is usually well designed, automated, and monitored, environmental surfaces represent a more significant challenge. Drains, air handling systems, coolers and other environmental surfaces are not normally designed or installed with ease of cleaning and sanitizing as a feature. Because these areas do not necessarily fall under a routine cleaning and sanitizing regimen, the time between cleaning and the tendency for heavier soil loading creates harborages and biofilms which are more difficult to remove or inactivate than those which develop on food contact surfaces. There is also evidence that many of the commonly used sanitizers lose effectiveness in the presence of high organic load or when microorganisms are present in biofilms. Sanitizer selection and use parameters are critical to ensuring optimum antimicrobial activity. Tanks and lines are commonly cleaned with automated CIP (clean-in-place) systems which allow for the use of aggressive chemistry and turbulent flow. Environmental surfaces require the use of different strategies, such as the use of gels or foam to increase contact time and allow for improved penetration. Application of products with residual antimicrobial activity and the potential use of antimicrobial coatings are additional control measures.