Dairy Processing - September/October 2024 - 70

EQUIPMENT
rethinking
sanitization
S
New standards and solutions for cleaner processing environments.
by Keith Loria | dairyprocessing@sosland.com
anitizers are crucial in controlling pathogens,
improving public health and allowing those in the dairy
industry to be stewards of the environment.
The industry has seen several clear shifts in how it is
evaluating sanitization methods, most notably the move
away from hot water sanitizing, which was historically
one of the more common sanitization methods in dairy
processing environments.
" Processors are increasingly embracing chemical sanitizing
because it delivers on multiple fronts, " said Hannah Rollinger,
marketing manager, food and beverage, for St. Paul, Minn.based
Ecolab. " It supports cost savings and sustainability
performance by reducing energy and water usage compared to
methods that require hot water. "
Chemical sanitizing can also boost productivity by
eliminating the need to wait for water to reach high
temperatures. Plus, it generally calls for shorter contact times.
Ecolab also noticed a shift away from chlorine toward
peracetic acid (PAA) sanitizers.
" These PAA alternatives are more compatible to core
facility equipment and eliminate the risk of creating chlorinerelated
byproducts, " Rollinger said. " As regulators in the
EU and beyond continue to apply heightened scrutiny to
chloramines, chlorates and other chlorine residuals, PAA
sanitizers are increasingly attractive to dairy processors
looking to achieve an effective clean without these
chlorine risks. "
More recently, there has been a move away from sanitizers
containing quats. Quats are known for their residual
activity and can persist on surfaces after application. These
characteristics have given some dairy processors pause that
quats could impact products that rely on food cultures.
70 SEP-OCT 2024 | DAIRYPROCESSING.COM
" There are also growing concerns around quats' potential
environmental impact, mostly related to wastewater, "
Rollinger said. " Researchers are conducting studies right
now to bring more clarity to the validity and severity of these
concerns, but this scrutiny has caused many in the dairy
industry to proactively cut down on their use of quats. "
AN EVOLUTION
There has been an evolution in sanitizer usage, primarily
driven by heightened regulatory standards, emergence of new
pathogens and the desire to extend shelf life.
Jason Huff, commercial executive director at NelsonJameson,
a distributor for the dairy industry based in
Marshfield, Wis., noted more and more, the industry
emphasizes adherence to certifications such as NSF approval
and EPA registration.
" Sanitizer manufacturers have responded to the increasing
complexity of foodborne illness challenges by developing
products that meet the evolving regulatory landscape.
" As a result, the dairy industry now relies on sanitizers
that are specifically designed to combat a broader spectrum
of pathogens, ensuring a safer and more hygienic production
environment, " Huff said.
There also has been a trend in sanitizers formulated
to extend shelf life by targeting specific spoilage
causing microorganisms.
That's why more decision makers in the dairy industry
are looking for EPA-approved claims against a number of
different food safety risks - Avian Influenza (H5N1), COVID19,
Cronobacter, Listeria, biofilms, etc. Companies want to be
able to feature these claims on their products' packaging.
" Many times, the interest in these claims follow specific
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Dairy Processing - September/October 2024

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