Cleaning: Difference between revisions
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[https://jfoodprotection.org/doi/pdf/10.4315/0362-028X-60.1.43 Frank and Chimielewski] investigated the effectiveness of Quaternary Ammonium Compound | |||
or Chlorine on stainless steel and other domestic food preparation surfaces. The results indicate | |||
that different materials have an inherent different ability to be sanitised. Although the results | |||
indicated that abrasion (and therefore increasing surface roughness) does not always reduce the | |||
effectiveness of sanitising on clean surfaces, if adherent soil is not removed, microbial survival | |||
could be enhanced. Sanitation effectiveness is not simply a result of surface roughness or | |||
porosity.<ref name=cluett>https://ujcontent.uj.ac.za/vital/access/services/Download/uj:14727/CONTENT1</ref> | |||
*[https://www.homebrewtalk.com/threads/ss-passivation-a-myth.677610/post-8896747 Bleach soaking... Not so great.] | *[https://www.homebrewtalk.com/threads/ss-passivation-a-myth.677610/post-8896747 Bleach soaking... Not so great.] | ||
Revision as of 16:59, 16 June 2020
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Frank and Chimielewski investigated the effectiveness of Quaternary Ammonium Compound or Chlorine on stainless steel and other domestic food preparation surfaces. The results indicate that different materials have an inherent different ability to be sanitised. Although the results indicated that abrasion (and therefore increasing surface roughness) does not always reduce the effectiveness of sanitising on clean surfaces, if adherent soil is not removed, microbial survival could be enhanced. Sanitation effectiveness is not simply a result of surface roughness or porosity.[1]
- Bleach soaking... Not so great.
- https://www.ecologiccleansers.com/the-geek-stuff/the-essentials-of-cleaning/
- https://www.ecologiccleansers.com/the-geek-stuff/role-of-chemistry-in-cleaning/
- https://www.ecologiccleansers.com/the-geek-stuff/the-answers/
- https://www.mbaa.com/publications/tq/tqPastIssues/1992/Abstracts/tq92ab28.htm
- https://www.birkocorp.com/resources/blog/white_papers/a-look-at-biofilms-in-the-brewery/
- https://diversey.com/en/blog/brewing-biofilms-and-value-expertise
- https://www.vtt.fi/inf/pdf/publications/2000/P410.pdf
- https://www.researchgate.net/publication/40223152_Biofilms_and_brewing
- https://books.google.com/books?id=9LmkAgAAQBAJ&pg=PA449&lpg=PA449&dq=Control+of+Biofilms+in+Breweries+through+Cleaning+and+Sanitising&source=bl&ots=4H9kpgYh3g&sig=ACfU3U3cSIOe-S1x2H2GcJPsj8MkwoKy7w&hl=en&sa=X&ved=2ahUKEwi4na-cmIfqAhWZQjABHbn-BoMQ6AEwB3oECAYQAQ#v=onepage&q=Control%20of%20Biofilms%20in%20Breweries%20through%20Cleaning%20and%20Sanitising&f=false
- https://books.google.com/books?id=t-1hSVvcHvEC&pg=PA307&lpg=PA307&dq=Control+of+Biofilms+in+Breweries+through+Cleaning+and+Sanitising&source=bl&ots=yHziFkQ4it&sig=ACfU3U07Lh5TvkfFrKv6XCoqqLHmXq6VUQ&hl=en&sa=X&ved=2ahUKEwi4na-cmIfqAhWZQjABHbn-BoMQ6AEwCHoECAkQAQ#v=onepage&q=Control%20of%20Biofilms%20in%20Breweries%20through%20Cleaning%20and%20Sanitising&f=false
Degreasing new metallic gear
Sodium hydroxide (NaOH, lye, strong caustic) is the industry best practice for degreasing new stainless steel gear.[2] For this purpose you only need a 3-5% solution (hot). You need to wear safety glasses, and quickly wash your skin if you get any on you.