Avoid residues of cleaning and disinfecting agents!

Avoid residues of cleaning and disinfecting agents!

Avoid residues of cleaning and disinfecting agents!

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Aug 13, 2019 - hygiene

Avoid residues of cleaning and disinfecting agents!

Residues of disinfectants are regularly detectable in ice cream from artisanal production. This is indicated, for example, by the 2017 annual report of the Berlin-Brandenburg State Laboratory (see also www.landeslabor.berlin-brandenburg.de).

 

In this state laboratory, a total of 59 official ice cream samples were tested for disinfectant residues in 2017. Residues were detected in 34 of 59 samples (58%). As 33 of these 34 samples were loose products from artisanal ice cream producers and only one sample from pre-packed products was affected, there appear to be deficiencies in the processes of cleaning and disinfection during artisanal ice cream production. Particularly high levels of residues were detected in 20 samples, all of which originated from ice cream parlors. Even though none of the samples posed a health risk to the consumer, the results of the state laboratory highlight a significant need for improvement.

 

The residues detected refer to surface-active substances, the so-called quaternary ammonium compounds (QACs). These include didecyldimethylammonium chloride (DDAC) and benzalkonium chloride (BAC). They are widely used in the food industry in Germany because they are less toxic and more material-friendly than other disinfectant agents. However, they have the property of adhering to surfaces and remaining on them. Therefore, it is essential that after using QAC-containing cleaning and disinfecting agents, they should be rinsed several times with warm water. This applies not only to the ice cream machine but also to the cream dispenser and all surfaces and equipment that come into direct or indirect contact with food.

 

These requirements for cleaning and disinfection should be documented in writing in the hygiene plan. There are also examples in the "Hygiene Guidelines for Artisanal Ice Cream Production" by Uniteis e. V. (see www.uniteis.com).

 

There are disinfectants for use in the food sector that contain only alcohol as an active disinfectant ingredient and that do not contain any residue-forming fragrances or auxiliary substances. According to the manufacturer's recommendation, if no rinsing is required after using these products in the food sector, this is the only exception we know. Otherwise, it always applies: If cleaning and disinfecting agents are used on product-contact surfaces and equipment in the food sector, they must subsequently be thoroughly rinsed several times with warm, clean water.

 

For the sake of completeness, we also wish to point out that the use of silver-containing disinfectant additives in ice cream is not permitted and is, of course, objected to by food monitoring.

 

Today, it is more important than ever for ice cream parlors and all food businesses: Pay close attention to compliance with all hygienic and legal requirements, because the publication of complaints according to § 40 para. 1a LFGB by food monitoring can have severe economic consequences for companies.

 

 

 

To avoid complaints, we specifically recommend paying attention to the following points:

 

Please feel free to contact our customer advisors to learn how best to avoid complaints. If you have training needs, please feel free to use our proven BAV online training sessions (www.bav-onlineschulung.de).

 

We are happy to assist you as a partner on these topics and challenges. If you have any questions, please contact Ms. Christine Käfer by phone at 0781/96947-286 or by email at christine.kaefer@bav-institut.de.