The type of bacteria present in processing plants depends on many factors, the most important being the raw material & environment (dry, wet, cold, hot, etc.)
Bacteria fits into one of two categories based on the cell wall structure: Gram-positive or Gram-negative. The cell wall surrounds a bacteria cell providing protection.
This basic difference is the physical structure of the cell wall & its ability to bind with a dye, in a process known as Gram stain. Bacteria which can bind the dye are Gram-positive & those that cannot are Gram-negative.
In general, Gram negative’s are more resistant to sanitizers due to their complex cell wall whereas Gram positive bacteria, with their simpler structure, are more easily penetrated.
A robust cleaning program, with varying methods to physically & chemically remove organic matter & reduce Gram-negative & positive bacteria with effective sanitizers, is a must.
A good broad-spectrum sanitizer, like PAA or Ozone, should be able to effectively reduce both the Gram-positive & negative bacterial populations.
Our application specialist are available to discuss adding additional food safety hurdles to protect against both gram-positive and gram negative bacteria. Connect with us by clicking <here>