For instance, Legionella bacteria may pose a problem for people working in build-ings with water fountains or for people tak-ing showers when systems are not well maintained. Other pathogens that may be present in biofilms, such as Listeria and Escherichia coli ( E. coli ), pose a food safety risk. Food contaminated by organisms that grew in biofilms not only has the potential to make customers sick, but can also have a reduced shelf life, damage company repu-tations and lead to a loss of sales. A TACTic For Controlling Biofilms In order to prevent biofilms from wreaking havoc on your facility, cleaning practices must be optimized. Because biofilms form very quickly, cleaning should be done whenever sur-faces appear soiled and at least every 24 hours — or more frequently. For some surfaces, such as a food slicer in a deli, cleaning should occur every four hours. The best solution for controlling biofilms is to focus on four variables during the cleaning process: Time, action, chemical and temperature (TACT). Each can affect how much of a biofilm is removed. ■ Time Generally, the longer a cleaning chemi-cal is exposed to a biofilm, the greater the response will be. In the long run, rushing your cleaning or skipping hard-to-reach areas will only encourage biofilm formation. ■ Action In most cases, more mechanical action during cleaning will remove a biofilm more easily. However, excessive mechanical action does carry risk, as it can inadvertently spread the biofilm’s organisms to other surfaces. Additionally, when too much force is applied, a surface may become damaged. This can create scratches and dents that provide a new place for microscopic organ-isms and soil to dwell and will be difficult to clean in the future. ■ Chemical With chemicals, it is important to follow a manufacturer’s instructions and correctly use the appropriate product for the soiled area and the surface. Otherwise, you risk damaging a surface or leaving a film behind, such as soap scum. Typically, when cleaning stainless steel, a broad range of chemicals can be used. Fewer chemicals can be applied to soft metal surfaces such as carbon steel and aluminum, as they can corrode. ■ Temperature Higher temperatures usually result in greater biofilm removal. However, when temperatures are too high, you can degrade the chemicals with which you are cleaning. This may inactivate enzymes or drive sol-Product Information no. 212 on page 24 www.cmmonline.com 27
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