Monitoring the Cleaning, Disinfection and Sterilization of Kegs

Monitoring the Cleaning,
Disinfection and Sterilization of
Kegs
CHRIS NIMPTSCH
Outline:
1.) Review of keg processing
2.) Keg monitoring
3.) Some definitions
4.) Process with emphasis on saturated steam
5.) Process with no steam
6.) Case studies
A keg is a sealed, pressurized, black
box / autoclave…
1.) De-palletizing - Keg handling
2.) External wash
3.) Internal washing/disinfection
4.) Sterilization
5.) Filling
6.) Capping & Labeling
7.) Palletizing
Keg handling
Keg handling
Keg handling
External wash
Modern Rackers come in many
shapes and sizes but they all have
the same basic functions and all are
black boxes.
How do you know all is ok
inside your kegs?
Test kegs:
1.) Sight Glass
2.) Keg monitoring
Black boxes
– No more…
the Rotech
Keg Monitor
Applications:
QA – Hygiene:
- Steam quality
- Negative pressures, carryover
Applications:
QA – Filling:
- Gas balance
- Foaming
Applications:
HACCP / ISO compliance:
Rotech keg records are precise
and dated statements of quality.
Applications:
Engineering problem solving.
Applications:
Process Improvement:
- Improve hygiene;
- Save energy and utilities;
- Increase productivity.
An emphasis on Saturated
Steam.
Definitions from the CDC.
Sterilization
Any item is considered to be sterile
when it is completely free of all living
microorganisms and viruses. The
definition is categorical and absolute
(i.e., an item is either sterile or it is not).
A sterilization procedure is one that
kills all microorganisms, including high
numbers of bacterial endospores.
Disinfection
Disinfection is generally a less lethal
process than sterilization. It eliminates
nearly all recognized pathogenic
microorganisms but not necessarily all
microbial forms (e.g., bacterial spores) on
inanimate objects. Disinfection does not
ensure an “overkill’’ and therefore lacks the
margin of safety achieved by sterilization
procedures.
Low-level Disinfection
This procedure kills most vegetative
bacteria except M. tuberculosis,
some fungi, and inactivates some
viruses. The EPA approves chemical
germicides used in this procedure in
the US as “hospital disinfectants” or
Cleaning
The removal of foreign material
(e.g., soil, and organic material)
from objects and is normally
accomplished using water with
detergents or enzymatic
products. With manual cleaning,
the two essential components
are friction and fluidics.
Brewing Specific Research
Comparative Sterilization Times
MOIST HEAT
(Saturated steam)
DRY HEAT
(Superheated steam)
Temp. ºC/oF
Time
Temp. ºC/oF
Time
100 / 212
110 / 230
115 / 239
120 / 248
125 / 257
130 / 266
20
2½
50
15
6½
2½
120 / 257
140 / 284
160 / 320
170 / 338
180 / 356
8 hours
2½ hours
1 hour
40 minutes
20 minutes
hours
hours
minutes
minutes
minutes
minutes
Recommended Procedure for Destroying
All Beer-Spoilage Organisms: Avis & Smith at Burton Brewery UK
135 / 275
1
minute @ approx maximum 40 PSI
Steam Saturation
Great Disinfection
Disinfection that keeps you awake
Micro testing – time consuming
Universal precautions for Aseptic
technique – maintain sterile field
Micro testing – flaming taps
Micro testing – flame bottles
Micro testing – and more flames
Micro testing – ditto
Plating
Plating
Micro testing – time consuming
Micro testing – time consuming
Typical Cleaning cycle – no steam
Some breweries take the view that ‘detergent only’
washing is fine, but it puts onus on the brewery among
other:
- To use quality detergents with appropriate
surfactants, sequestrants, anti-foaming agents, etc.
- To diligently maintain pH, effectiveness and
cleanliness
- To operate within optimal temperature ranges
Wooden Barrels:
“The only way to sanitize a
wooden barrel is with gasoline
and a match”
Dr. MJ Lewis, 1982 UCD
brewing lecture
Why Barrels Harbor Microbes
Rough surfaces are easy to
attach to and are protective.
Porous nature gives additional
shelter and nutrient source
(wood, sugars, product).
Case Studies:
1.) Sierra Nevada
Consulting:
Finding an anomaly.
Engineering checks - Illustration of anomalies
Engineering checks - Illustration of anomalies
Case Studies:
2.) Victory Brewing
Commissioning a new keg line.
Acknowledgements
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Justin Walshe, Rotech (Swindon) Ltd.
Filip Beyens, Lambrechts nv.
Henning Schlabach, Schaefer Kegs
Rob Fraser - Sierra Nevada Brewing Co.
Scott Dietrich - Victory Brewing Co.
Karl Ockert – MBAA.
Steven Pauwels – Boulevard Brewing Co.
Dr. Michael Lewis - UC Davis
Kathleen Lawson – MillerCoors
Rich Marcello – Strand Brewing Co.
Thank you ! Questions?
Please contact me at:
[email protected]
941-284-7990
www.profamo.com

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