Refining Dry Sanitation

Advancing Dry Sanitation Solutions

Optimization of Novel Antimicrobial for Dry Cleaning and Sanitation for Low-Moisture Food Production

Development and Validation of Novel Safer Sanitizing Solution for Dry Processing Environments

A previous study developed a novel non-polar liquid sanitizing formulation for food processing environments. This provides an alternative sanitizing tool that decreases the hazards like flammability associated with traditionally used alcohol-based sanitizers.

The Food Microbiology Committee is committed to proactively improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making. See recent publications and upcoming events to learn more about the committee’s work.

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Optimization of Antimicrobial Liquid for Dry Cleaning and Sanitization of Food Processing Equipment

Although this sanitizing solution was found to be effective, the current solution includes acetic acid which could lead to odor challenges in some food applications. This study will explore alternative acids to optimize the cleaning emulsion. Different formulations will include variations in types and concentrations of acids, surfactant-continuous phase ratios, and water levels of the sanitizer. This study will work to produce an alternative non-alcohol based sanitizer that maintains the sanitizer performance but includes more positive sensory properties for food production than the previous formulation.

Additional Resources

The Food Microbiology Committee is committed to proactively improving the understanding and control of microbial food safety hazards to enable scientifically informed decision making. To learn more about the importance of dry sanitation in food processing facilities, see our description on the Development of Nonpolar Liquid Antimicrobial Delivery Systems for Dry Sanitation page. See recent publications and upcoming events to learn more about the work of the committee.

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