Which Food Safety Practice Help Prevent Biological Hazards

Understanding Biological Hazards

Biological hazards in the food industry pose significant risks to public health, primarily through the contamination of food products with harmful germs such as bacteria, viruses, parasites, and fungi. These hazards can originate from various sources such as raw ingredients, contaminated water, improper handling, and inadequate sanitation practices during food processing and preparation.

Key types of biological hazards include:

  • Bacteria: Such as Salmonella, E. coli, and Listeria which can be present in raw or undercooked foods, leading to severe stomach and intestines diseases and even life-threatening conditions.
  • Viruses: Like norovirus and hepatitis A, often transmitted through contaminated food or water, or via improper handling by infected food workers.
  • Parasites: Including Trichinella (found in undercooked pork) and Giardia (in contaminated water), which can cause severe intestinal and systemic infections.
  • Fungi: Such as molds, which can produce mycotoxins that contaminate crops like grains and nuts, leading to both acute and chronic health issues.

These biological hazards can be introduced at various stages of food preparation requiring comprehensive preventive measures.

Preventing Biological Hazards

Preventing biological hazards involves a complex approach that incorporates several critical practices. To comply with the Food safety Regulations, and ensure the highest level of food safety, following practices are essential:

  • Hygiene Standards:
    • Personal Hygiene: Regular handwashing, use of gloves, and proper attire for food handlers to prevent contamination.
    • Sanitation Protocols: Routine cleaning and sanitizing of food contact surfaces, equipment, and utensils to eliminate pathogens.
  • Temperature Control (temperature danger zone):
    • Proper Cooking: Ensuring that foods are cooked to appropriate internal temperatures to kill harmful bacteria (e.g., 165°F/74°C for poultry).
    • Cold Storage: Maintaining refrigeration at or below 40°F (4°C) and freezing at 0°F (-18°C) to slow microbial growth.
  • Cross-Contamination Prevention:
    • Segregation: Keeping raw and cooked foods separate to avoid cross-contamination.
    • Proper Handling: Using separate cutting boards and utensils for raw meats and ready-to-eat foods.
  • HACCP Implementation: :
    • Critical Control Points (CCPs): Identifying key points in the food production process where hazards can be prevented, removed, or reduced to safe levels.
    • Monitoring and Documentation: Regularly checking temperatures, sanitation practices, and other CCPs, and keeping detailed records.

By integrating these practices, food businesses can significantly reduce the risk of biological contamination and ensure food safety.

Dosatron Pump in Food Safety

The Dosatron pump is an essential tool in the food industry for enhancing food safety by ensuring the precise and consistent dosing of antiviral and sanitizing agents. Here are specific examples of its application:

  • Peracetic Acid (PAA):
    • Dosatron pumps are frequently used to dilute and dispense peracetic acid, a potent antiviral and germ-killing agent, in food processing environments. PAA is particularly effective against a wide range of pathogens, including viruses such as norovirus and hepatitis A. The pump ensures that PAA is accurately mixed at the correct concentration to sanitize food contact surfaces, equipment, and processing water.
  • Quaternary Ammonium Compounds (Quats):
    • Another common use of Dosatron pumps is for the delivery of quaternary ammonium compounds, which are widely recognized for their effectiveness against enveloped viruses. By precisely mixing Quats with water, Dosatron pumps help maintain the optimal concentration needed to disinfect surfaces, killing viruses that may cause foodborne illnesses. This is particularly important in areas where frequent surface contact occurs, such as cutting boards and conveyor belts.
  • Chlorine Dioxide:
    • In water sanitation systems, Dosatron pumps are used to inject chlorine dioxide, a powerful oxidizing agent effective against both bacteria and viruses, into the water supply. This method is crucial for ensuring that water used in food processing is free from viral contaminants, thus preventing potential outbreaks. Chlorine dioxide is particularly effective against waterborne viruses and is often used in the final rinse of food products.

Dosatron New Hot Water Dosing Pump Technology

In response to industry demands for more versatile and effective sanitation solutions, Dosatron has developed a new dosing pump model capable of mixing chemicals with hot water up to 148°F (64°C). This innovation offers several advantages:

  • Enhanced Chemical Efficacy:
    • Many sanitizing agents, such as alkaline cleaners and certain disinfectants, become more effective at higher temperatures. The ability to mix these chemicals with hot water using the new Dosatron pump increases their potency, leading to more efficient removal of biofilms and greater stopping of pathogens, including heat-sensitive viruses and bacteria.
  • Improved Cleaning Performance:
    • Hot water enhances the ability to dissolve fats and oils, making it easier to clean greasy residues from surfaces and equipment. When combined with the precise chemical dosing of the Dosatron pump, this results in more thorough cleaning, reducing the risk of microbial contamination.
  • Safety:
    • The new pump is designed to withstand high temperatures without compromising its accuracy or durability. It also ensures safe and consistent delivery of chemicals, reducing the risk of improper dosing that can occur with manual mixing at high temperatures.

This advanced dosing technology allows food processing facilities to meet stringent hygiene standards more effectively, especially in areas where high-temperature cleaning is required, such as in dairy processing or meat handling environments. By using this new Dosatron pump, food businesses can achieve superior sanitation, minimizing the risk of biological hazards and ensuring a safer food supply chain.

D14TMZ Series: Hot Water Dosatrons