Understanding Partial Thermal Sanitizing: How Hot Water and Steam Facilitate Bacteria Reduction

Introduction

The term “partial” thermal sanitization can be a bit misleading, as it implies a degree of cleanliness that may not be fully achieved. However, it is a widely used method in foodservice and commercial kitchens that helps reduce bacterial levels on surfaces and food-washing equipment. This article aims to explore the concept of partial thermal sanitization, delve into the use of hot water and steam, and explain why this process is effective in reducing bacteria levels on surfaces.

Understanding the Term 'Partial Thermal Sanitizing'

Cambridge Dictionary defines sanitization as "to make something completely clean and free from bacteria." The word “partial” could therefore seem contradictory, as an object is either considered sanitized or not. But in the context of thermal sanitization, ‘partial’ does not imply a degree of cleanliness but rather a step in the sanitization process where some of the bacteria are eliminated, not all of them.

Think of it like someone who is a couple of weeks pregnant saying they are “partially pregnant.” This metaphor is used to illustrate that the term is not an oxymoron but a process that is effective in reducing bacterial loads. While not all bacteria may be killed, enough are removed to significantly reduce the risk of contamination.

The Role of Hot Water and Steam in Partial Thermal Sanitization

In partial thermal sanitization, the most common methods involve the use of hot water and steam. These methods are particularly effective in foodservice and commercial kitchens due to their ability to quickly and efficiently reduce bacterial levels on surfaces and equipment.

Hot Water

Hot water is a reliable method for sanitizing equipment and surfaces in commercial kitchens. The key is the temperature of the water and the duration of exposure. Generally, water needs to reach a temperature of at least 71°C (160°F) to be effective. This is because most bacterial spores cannot survive at such high temperatures. Therefore, hot water sanitization is particularly useful for surfaces that come into direct contact with food and equipment that is not suitable for steam.

Detailed Steps for Hot Water Sanitization:

Preparation: Fill a container with hot water, ensuring it reaches the required 71°C (160°F) temperature. Application: Submerge the surface or object to be sanitized in the hot water for a minimum of 30 seconds. Verification: Use a thermometer to ensure the water temperature is correct and a timer to monitor the exposure time. Drainage: Allow the treated surface to air dry or use warm air for rapid drying.

Advantages of Hot Water Sanitization:

Quick and efficient. Cost-effective and readily accessible. Effective against most bacteria and viruses.

Disadvantages:

Test strips or thermometers are needed to ensure proper temperature is maintained. Open containers may expose the sanitizing water to contaminants.

Steam Sanitization

Steam sanitization is another effective method used in foodservice and commercial kitchens. It involves the use of high-pressure steam to eliminate bacteria on surfaces and equipment. Steam has the advantage of penetrating tight spaces and reaching areas that water may not reach easily.

Detailed Steps for Steam Sanitization:

Preparation: Ensure the steam pressure is set to at least 7 bar and the temperature is at or above 121°C. Application: Use a steam wand to direct steam onto the surface or object to be sanitized. Ensure every surface comes into contact with the steam. Duration: Sanitize for a minimum of 30 seconds. This allows the steam to penetrate the surface and kill any bacteria present. Verification: Use steam gauges or thermometers to ensure the correct steam pressure and temperature are being maintained.

Advantages of Steam Sanitization:

Effective in hard-to-reach areas. No water solution needed, which means no residue. Disinfects and cleans simultaneously, reducing the need for multiple cleaning steps.

Disadvantages:

Requires specialized equipment. Higher initial cost and maintenance.

Combining Hot Water and Steam for Enhanced Sanitization

Combining both methods can yield the best results. Hot water sanitization can be used first to achieve a general clean, followed by steam sanitization for the final decontamination. This approach ensures that all surfaces are thoroughly sanitized and minimizes the risk of cross-contamination.

Conclusion

Partial thermal sanitization, while not completely eliminating all bacteria, is a highly effective method for reducing bacterial levels on surfaces and equipment in commercial kitchens. Hot water and steam are the primary methods used in this process, each with its own advantages and disadvantages. By understanding the specifics of these methods, you can ensure that your kitchen or food service operations maintain a high level of hygiene and safety.

Keywords: partial thermal sanitizing, hot water, steam