Food Plant Sanitation: Chlorine-Based Sanitizers

These are the most commonly used sanitizers in food plants. They include sodium hypochlorite, calcium hypochlorite, chloramines, chlorine dioxide, and chlorine gas. When added to water, these sanitizers form hypochlorous acids (HOCl), which is the most effective antimicrobial form of chlorine. In this form, it is colorless, relatively non-toxic, and nonstaining.
It acts on microbial membranes, inhibits cellular enzymes involved in glucose metabolism, has a lethal effect on DNA, and oxidizes cellular proteins. The available chlorine (amount of HOCl present) is a function of pH. Optimum pH range is 6.0 to 7.5. Deadly chlorine gas is formed at pH less than 4.0. Presence of solids, fats, proteins, and other organic compounds will inactivate chlorine as an antimicrobial.
One good use of chlorine-based sanitizers is in the poultry manufacturing plants. USDA requires poultry to be immersed in water containing 20 ppm available chlorine. This action greatly reduces the amount of incidence microorganisms on the raw meat.
There are other food plant sanitizers that are currently being used in food manufacturing plants. You are invited to post your comments!