[Reduction of the transfer of surface active agent residues in food].
Surfactants used for cleaning and disinfection in food production and food processing can form residue on treated materials. Upon sequential contact of these materials with foods these foods may become contaminated. Different materials (steel, acrylonitrile rubber, polypropylene, polyamide, methyl methacrylate) were treated with aqueous solutions of dodecyl-trimethyl-ammoniumchloride, a bactericidal quaternary ammonium compound, and stearyl alcohol oxethylate, a nonionic surfactant. The adhering amounts of surfactants were measured by a radio tracer technique. It was analysed, how much of the adhering surfactants could be removed with water depending on rinsing time, water temperature, flow velocity, and number of rinsing cycles. It has furthermore been determined to what extent adhering surfactants are rinsed off by milk and juice.
D000818:Animals; D001628:Beverages / Q000032:analysis; D005233:Fatty Alcohols / Q000032:analysis; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000295:instrumentation; D008892:Milk / Q000032:analysis; D000644:Quaternary Ammonium Compounds / Q000032:analysis; D013501:Surface-Active Agents / Q000032:analysis*; D013696:Temperature; D000267:Tissue Adhesions
D005233:Fatty Alcohols; D000644:Quaternary Ammonium Compounds; D013501:Surface-Active Agents; C009316:stearyl alcohol; C022806:dodecyltrimethylammonium
Minderung des Tensidübergangs von Werkstoffoberflächen auf Lebensmittel.