Holm Sonya, Toma Ramses B, Reiboldt Wendy, Newcomer Chris, Calicchia Melissa
Meadow Gold Dairy, 925 Cedar Street, Honolulu, HI 96814, USA.
Int J Food Sci Nutr. 2002 Jul;53(4):337-42. doi: 10.1080/09637480220138133.
This study investigates the efficacy of a 62 h cleaning frequency in the manufacturing of ice-cream. Various product and product contact surfaces were sampled progressively throughout the time period between cleaning cycles, and analyzed for microbial growth. The coliform and standard plate counts (SPC) of these samples did not vary significantly over time after 0, 24, 48, or 62 h from Cleaning in Place (CiP). Data for product contact surfaces were significant for the SPC representing sample locations. Some of the variables in cleaning practices had significant influence on microbial loads. An increase in the number of flavors manufactured caused a decrease in SPC within the 24 h interval, but by the 48 h interval the SPC increased. More washouts within the first 24 h interval were favorable, as indicated by decreased SPC. The more frequently the liquefier was sanitized within the 62 h interval, the lower the SPC. This study indicates that food safety was not compromised and safety practices were effectively implemented throughout the process.
本研究调查了在冰淇淋生产中每62小时一次的清洁频率的效果。在清洁周期之间的时间段内，对各种产品和产品接触表面进行逐步采样，并分析微生物生长情况。这些样品的大肠菌群和标准平板计数（SPC）在就地清洗（CiP）后的0、24、48或62小时后随时间没有显著变化。产品接触表面的数据对于代表样品位置的SPC具有显著性。清洁操作中的一些变量对微生物负荷有显著影响。生产的口味数量增加导致24小时间隔内的SPC下降，但到48小时间隔时SPC增加。如SPC下降所示，在最初的24小时间隔内更多的冲洗是有利的。在62小时间隔内液化器消毒越频繁，SPC越低。本研究表明，食品安全没有受到损害，并且在整个过程中有效地实施了安全措施。
