Fumigation Requirements for Beverage Manufacturing Facilities

Can any one share me the Fumigation of plant facility details that are applicable for Beverage Industry. I have good idea about fumigation that has been carried out in the dry food industry & the agricultrual goods received from farm. Generally we use Phosphine or KBr and we fumigate every lot that has arrived from the farm before shiftng inside the warehouse and in addition we do quarterly fumigation of warehouse and monthly fumigation of the plant as well ensure the fumigation of all the carriers (transport) before we dispatch the goods . But I have not seen any such practice in the Beverage industry and there is no fumigation activities. Pls. share your experience.

Rgds,
Anish

Can any one share me the Fumigation of plant facility details that are applicable for Beverage Industry. I have good idea about fumigation that has been carried out in the dry food industry & the agricultrual goods received from farm. Generally we use Phosphine or KBr and we fumigate every lot that has arrived from the farm before shiftng inside the warehouse and in addition we do quarterly fumigation of warehouse and monthly fumigation of the plant as well ensure the fumigation of all the carriers (transport) before we dispatch the goods . But I have not seen any such practice in the Beverage industry and there is no fumigation activities. Pls. share your experience.

Rgds,
Anish

Hi Anish,

What sort of beverage and what do you need to eliminate?

Kind regards,

Tony

Dear Tony,

For Juice, Dairy & Water Production unit. I would like to know general practices of fumigation followed for Juice & Dairy manufacturing unit.

Rgds,
Anish

Can any one share me the Fumigation of plant facility details that are applicable for Beverage Industry. I have good idea about fumigation that has been carried out in the dry food industry & the agricultrual goods received from farm. Generally we use Phosphine or KBr and we fumigate every lot that has arrived from the farm before shiftng inside the warehouse and in addition we do quarterly fumigation of warehouse and monthly fumigation of the plant as well ensure the fumigation of all the carriers (transport) before we dispatch the goods . But I have not seen any such practice in the Beverage industry and there is no fumigation activities. Pls. share your experience.

Rgds,
Anish

Hello Anish,
Fumigation is a process of gaseous sterilisation which is used for killing of micro-organisms and prevention of microbial growth in air, on surface of wall or floor. It is generally used in the pharmaceuticals, operation theatres, hospitals, hotels and offices and wherever required. Generally for fumigation, chemicals like formaldehyde and potassium permanganate is used and hydrogen peroxide, chlorine dioxide are used. It is also helpful for removing lizards, cockroaches, cobwebs, rodents, files and insects from the area.

ALL THESE GASES ARE CORROSIVE HENCE ALL ELECTRONIC EQUIPMENTS LIKE OMPUTERS,PLCs AND OTHER ELECTRICAL EQUIPMENTS AND INSTRUMENTS SHOULD BE PROPERLY COVERED OTHERWISE THEY MAY GET DAMAGED.

The only two effective methods for gaseous decontamination available are formaldehyde and chlorine dioxide (CD), but only CD is registered with the Environmental Protection Agency (EPA) as a sterilant process.

As forlmaldehyde gas is toxic, irritant to conjunctiva and mucosa as well as carcinogenic, Now-a-days this method is not recommended, because of its disadvantages , Hydrogen peroxide ,chlorine-dioxide can be used using fogger for fumigation in food & pharmaceuticals.


FUMIGATION WITH GASEOUS CHLORINE DIOXIDE-

Gaseous CD has none of the mentioned drawbacks associated with the other decontamination methods, it can handle large areas, is compatible with components, equipment and finishings commonly associated with food production facilities. It is a true gas at room temperature; thus is evenly distributed throughout the area being decontaminated by gaseous diffusion. Gaseous CD can penetrate through water allowing for decontamination of the water and the surfaces that the water covers. This is helpful because this saves time from having to completely dry everything after a facility wash-down or cleaning occurs. CD gas also has very quick cycle and aeration times allowing for processing facilities to become fully functional and decontaminated in a shorter period saving both time and money.

The setup would consist of sealing all of the possible leaks in an area such as: windows, doors, vents, pipe ways, holes, etc. Additionally, the building exhaust system or HVAC system would need to be controlled in order to contain the CD gas within the facility and/or to exhaust the CD gas at the end of the decontamination cycle. Biological indicators, or spore stripes containing a known value of bacterial spores, can be placed in critical areas to further document the effectiveness of the process. Sample and injection tubing is run to many different points throughout the area so there is representative concentration sampling and even distribution of the gas during the decontamination event.


Gaseous decontamination using chlorine dioxide can scrub facilities of pathogens better than vaporized hydrogen peroxide
http://www.foodquality.com/details/article/1352301/Chlorine_Clean.html.

http://www.epa.gov/pesticides/factsheets/chemicals/chlorinedioxidefactsheet.htm

http://www.clearwater.eu.com/chlorine_dioxide/chlorine_dioxide_within_the_food_and_beverage_industry.html

http://www.sanosilbiotech.com/start_food.html.

Regards

Sushil

Dear Anish,

I guess (as per Tony) that it may well depend on the specific application; generally I noticed hydrogen peroxide(variants), carbon dioxide, and ozone in Google –

http://www.sanosilbi...start_food.html (also in previous post)
http://www.oxytechso...en/content/998/

http://www.lindegas....fumigation.html

http://www.practical...feb00/ozone.htm
http://www.thepressr...tionFor=1318948

Rgds / Charles.C