The team is able to apply the parameters of sanitation which best comply with the specific laws of each sector or country

In the Centa-Irta Monells (Girona) has developed an innovative concept based on the knowledge of the kinetics of the thermal inactivation of pathogens with the aim of improving the disinfection of the knives used in the meat industry. Thanks to the collaboration with the company Mimasa and analyzing the critical factors in the processes of industrial cleaning of these utensils, the research has allowed to develop the first team to ensure a more effective sanitation, reducing process times and minimizing energy consumption.

In order to prevent contamination crossed by micro-organisms, the knives dedicated to the processing of the meat (since the massacre, to the preparation and development) should be carefully cleaned and disinfected several times during the working day. However, today, the sanitation of these instruments of industrial application does not have an effective system, nor is there an optimization of the energy efficiency of this process.

Equipment hygiene and the spread of microorganisms have become, therefore, a problem of utmost concern for the food industry, and in particular of the meat. Until now it was not known that an important contribution to the non-visible dirt lies in the interface hoja-mango of the knife, in a single area that is unattainable for the current procedures for sanitation.

Analyzing in-depth knives of various manufacturers from various plants processing meat and with different times for use in operations of cutting and boning, the Working Group has shown that the inside of the handle area is protected from the conventional methods of washing and disinfection.

Found dirt that resides inside the handle of the knife, protected area of the conventional methods of washing and disinfection.

As a first step for the resolution of the problem has been a mapping of the temperature, to understand its distribution in the different areas of the knife. To this end, the temperature of the surface of the leaf has been considered equivalent to the atmosphere of the closet for washing (in terms of moisture saturation). Secondly, developing calculations of x-ray tomographic imaging, has been located the coldest point on the inside of the handle of the knife. Further microbiological analyses have demonstrated at this point the presence of microorganisms in the accumulated dirt, so the "heart" of the knives can be a source of contamination to the growth and spread, both viable cells and spores.

The new prototype is able to completely disinfect knives by heat transfer through a low-pressure shower effect

Following these results has been built a prototype capable of completely disinfect knives by heat transfer through a low-pressure shower effect, providing profiles of inactivation of microorganisms according to the slogan and the time temperatures. For example, it was determined that the time of inactivation of e. coli at a temperature of 85 ° C slogan has been 9.9 minutes in knives XL (including the coldest point of fact sheet on the inside of the handle).

The system has been also more efficient from the point of view of energy saving.

In addition, being able to interrupt automatically the process of washing once reached the level of lethality required for each micro-organism, this system has been more efficient than the current from the point of view of energy saving.

The team is capable of automatically to interrupt the process of washing once reached the level of lethality required for each micro-organism.

This new team can implement sanitation (microorganisms of reference and data of thermal inactivation) parameters which best comply with the requirements of the specific laws of the sector or country, with the prerequisites the hazard analysis and points of critical Control (HACCP) and with the systems of management of food safety (BRC)(, IFS, ISO 22000).