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Interpretive Summaries of Papers

Studies on the Removal of Staphylococcus aureus from Milk-contact Surfaces by Ultrasonic Cleaning

As the dairy and food processing industries progress t~) ever higher degrees of automation in all phases of plant operation, the need for more effective and labor-saving means of performing the essential tasks of plant clean-up becomes increasingly important, both from the sanitation and from the economic standpoints.

Highly integrated, continuous processes running on carefully timed cycles call for quick, efficient methods of between-runs eleaning—a minimum of take-down and man-hours, and a maximum of CIP procedures. One such CIP system which offers great promise in certain applications for the cleaning of dairy-food processing equipment is a system based upon the ultrasonic irradiation of a cleaning solution which is in contact with the equipment surface being cleaned. Ultrasonic energy—energy emanating from mechanical vibrations of over about 16,000 cycles per second—is transmitted to the cleaning solution, where it participates in the removal of soil from the equipment surface by inducing cavitation and other physiochemical reactions at the equipment surface-cleaning solution interface. These studies were initiated to evaluate, from the dairy food sanitation standpoint, how the factors of: (a) cleaning time, (b) type of cleaning solution, (c) type of soil menstruum, and (d) multiple soiling and cleaning of the same surface area influenced the cleaning efficiency achieved by a readily obtainable commercial ultrasonic cleaning unit.