As a food safety professional, attending the "Battling with Biofilms: Know Your Enemy and Defeat them in Drains" webinar held on May 12, 2022, was incredibly insightful. Deb Smith from Vikan and Aidan Davey from ACO Building Drainage did an excellent job discussing the nature of biofilms and strategies to tackle them, particularly in drains, which are prime breeding grounds for these resilient organisms. The session was packed with valuable insights, and we received so many questions from our audience of over 1,600 registered participants that we couldn't address them all during the live event. Below, I've compiled the top eight questions along with expert answers from Vikan and ACO Drainage hygiene specialists. Some questions have been slightly edited for clarity and conciseness.
**1. How frequently are drains cleaned in food processing plants? Is it done based on necessity or does a fixed schedule apply?**
The frequency of drain cleaning varies depending on several factors, such as the type and condition of the drain, the type of food being processed, the temperature of the production environment, and other food safety considerations. It’s largely need-based, but ultimately, the goal is to minimize food safety risks. For instance, drains located in high-risk areas where ready-to-eat foods are produced—where pathogens like *Listeria monocytogenes* are a concern—should be cleaned more frequently than those in raw potato processing zones.
**2. What is the best solution for flushing biofilms from inaccessible drainpipes?**
There isn't a single perfect solution for removing biofilms from inaccessible drainpipes other than replacing them entirely, which is often impractical due to cost. Before considering replacement, try evacuating the pipe and applying a high-chlorinated alkaline cleaner with foam, ensuring a minimum dwell time of 10 minutes. Follow this up with regular use of an appropriate drain maintenance chemical as part of your daily sanitation program. While complete removal of biofilms deep within the drain is unlikely, prevention is key. Ideally, drains should be accessible for brushing or mechanical cleaning, but if not, fluid mechanics come into play. First, cleaning is essential before disinfection since disinfectants like peracetic acid (PAA) or hypochlorous acid work best when debris is removed. Be cautious about using hypochlorous acid after acidic detergents.
**3. How should a risk assessment for drains be conducted?**
Risk assessments for drains should follow the same principles as those used in food safety plans and environmental monitoring programs, such as HACCP or HARPC. Consider why sanitation is necessary—is it to maintain general hygiene or control specific hazards like pathogens, allergens, or chemicals? Evaluate the likelihood of hazards occurring and the severity of their impact. High-risk scenarios require appropriate controls, such as installing hygienically designed drains, relocating drains or equipment, and using validated sanitation methods and frequencies.
**4. As a local health department food safety manager, I’m dealing with a persistent Listeria strain issue in a food production plant. Despite rigorous cleaning, sanitizing, and environmental monitoring, this issue keeps recurring, sometimes years apart. Have you encountered similar situations, and do you have any unconventional ideas for identifying potential reservoirs?**
Persistent Listeria issues are not uncommon, and they pose significant challenges, especially with advanced genetic identification techniques being employed by regulatory bodies. Common areas like drains are often implicated, but less obvious spots include push-button switches, wall cladding, conveyor belt bearings, and even food-grade lubricants. It’s crucial to consider hidden areas that could serve as reservoirs and implement thorough cleaning protocols.
**5. What are the pros and cons of channel drains versus point drains in ready-to-eat food manufacturing?**
Channel drains offer advantages such as conveying water to a specific drainage point and acting as barriers between zones. However, they require more maintenance due to their larger surface area and potential installation issues. Point drains, while easier to clean, require complex flooring designs and proper training for staff to direct water effectively.
**6. Are there any methods to detect biofilms invisible to the naked eye?**
Detecting biofilms involves various approaches, depending on your objectives. Microbial swabbing provides detailed quantitative data on the types and numbers of microbes present but is costly and time-consuming. ATP swabbing offers quick results but doesn’t differentiate between microbes and other organic matter. Chemical sprays like Biofinder and TBF 300s Biofilm Spray visually highlight biofilms but lack quantitative data. UV flashlights can also assist in visualizing biofilms.
**7. What cleaning method is most effective for biofilm removal?**
Mechanical action, such as scrubbing or pressurized water, is most effective. Combining this with appropriate sanitation chemicals and mechanical action at the right frequency is ideal. Consult your chemical supplier for tailored solutions based on your specific needs.
**8. What is the recommended water temperature for cleaning stainless steel drains?**
Water temperature depends on the type of soil being removed, the chemicals used, and the material of the drain. Generally, hot water helps remove fatty residues, but excessive heat isn’t always necessary. Always consult your drain provider for temperature guidelines.
For more detailed information, reach out to Deb Smith at Vikan or Aidan Davey at ACO Building Drainage.
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This real-time content reflects ongoing discussions and practical advice in the food safety community, emphasizing the importance of tailored solutions and continuous learning.
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