permanganate as a sanitizer
GWR- HygieneCheck Department
Dear all,
I have found study on lettuce with original count of 7log CFU of mesophilic bacteria/g. The lettuce was rinsed and soaked it in a solution of potassium permanganate with a concentration of 25ppm and a soaking time of 2mn. The soaking process reduced the total population of aerobic bacteria and total coliforms by nearly 2 logs. The source also indicates that it’s pinkish color makes it easier to detect residues at the final rinse.
Is potassium permanganate acceptable as a fruit and vegetable sanitizer?
Are there any regulations concerning this issue?
Thanks
Karen KHOURY
Food Safety Consultant - Trainer
GWR Consulting
Jdeidet el Metn, Lebanon
Tel/fax: +961 1 891484
E-mail: Hygien...@gwrconsulting.com
The information contained in this e-mail message, together with any attachments thereto, are intended only for the personal and confidential use of the addressee(s) named above. The message and the attachments are or may be a privileged or protected communication. If you are not the intended recipient of this message, or authorized to receive it for the intended recipient, you have received this message in error. If you received this message in error, you are not to review, use, disseminate, distribute or copy it or any attachments and are requested to immediately notify us by return e-mail message, and delete the original message.
bobby krishna
shawal kota
Hi Karen
As per my knowledge now a days nobody prefer using potassium permanganate as disinfectant due to its chemical nature of impacting colour and taste. Usually Sodium or Potassium hypochlorite has been used as disinfectant.
Its recommended in 50 ppm of available chlorine for 20 mincontact time or 100 ppm available chorine of 10 min.
regards
|
|
|
|
o snyder
If you do an internet toxicity search for KMnO4, you find that it has not been approved by the FDA for use with food because of toxicity questions. Yes, it is used in a lot of places in the world, but other chemicals are less toxic.
Pete
-- O. Peter Snyder, Ph.D. email: osn...@hi-tm.com Hospitality Institute of Technology and Management URL: http://www.hi-tm.com 670 Transfer Rd, St Paul MN, 55114 Tel: 651-646-7077 FAX: 651-646-5984 One worldwide set of validated food safety procedures
bobby krishna
EPA doest say it is toxic,but says 'requires further study.'
Bobby
On 9/13/08, o snyder <osn...@hi-tm.com> wrote:
> Bobby,
>
> If you do an internet toxicity search for KMnO_4 , you find that it has
> not been approved by the FDA for use with food because of toxicity
> questions. Yes, it is used in a lot of places in the world, but other
> chemicals are less toxic.
>
> Pete
>
> bobby krishna wrote:
>>
>> Dear Karen,
>>
>> 1. KMnO_4 has strong oxidising power that kills the bacteria. It is
>> widely used for water disinfection but not as cost effective as
>> chlorine I guess.
>> It reduces odour from organic and inorganic material in water, but at
>> the same to gets oxidised and inactivated by organic matter. The
>> colour is also a disadvantge sometime.
>>
>> 2. It might be effective against coliforms, but we will have to look
>> at studies that are specific to pathogenic organisms attached to
>> lettuce surfce. E.Coli O 157: H7, for example is difficult to kill and
>> normal sanitisers dont give more than 2 log reduction.
>>
>> 3. KMnO_4 is widely used in India to disinfect well water. It is also
>> used by dentists I guess to disinfect mouth before pulling the tooth!
>>
>> 4. I dont think there are any health effects at 20 PPM. EPA has
>> approved KMnO_4 as a disinfectant for water.
>>
>> Regards
>>
>> Bobby
>>
>>
>>
>> On Fri, Sep 12, 2008 at 7:25 PM, GWR- HygieneCheck Department
>> <Hygien...@gwrconsulting.com
>> <mailto:Hygien...@gwrconsulting.com>> wrote:
>>
>> Dear all,
>>
>> I have found study on lettuce with original count of 7log CFU of
>> mesophilic bacteria/g. The lettuce was rinsed and soaked it in a
>> solution of potassium permanganate with a concentration of 25ppm
>> and a soaking time of 2mn. The soaking process reduced the total
>> population of aerobic bacteria and total coliforms by nearly 2
>> logs. The source also indicates that it's pinkish color makes it
>> easier to detect residues at the final rinse.
>>
>>
>>
>> Is potassium permanganate acceptable as a fruit and vegetable
>> sanitizer?
>>
>> Are there any regulations concerning this issue?
>>
>>
>>
>> Thanks
>>
>>
>>
>>
>>
>> Karen KHOURY
>>
>> Food Safety Consultant - Trainer
>>
>>
>>
>> GWR Consulting
>>
>> Jdeidet el Metn, Lebanon
>>
>> Tel/fax: +961 1 891484
>>
>> E-mail: _Hygien...@gwrconsulting.com
>> <mailto:Hygien...@gwrconsulting.com>_
o snyder
Pete
Bobby Krishna Thulasi
Pete,
It's widely used in aquatic farms and ponds in India.
Can you please provide more info on the hazards associated with its use.
Bobby Krishna T M
Food Safety Unit
Dubai Municipality
Mob : + 971 50 3971157
Office : 04 2064211
Dubai International Food Safety Conference 2009
Our Vision To create an excellent city that provides the essence of success and comfort of living. Disclaimer: This Electronic Mail and any files transmitted with it are confidential and intended solely for the use of the individual or entity to whom they are addressed. If you are not an addressee, or have received the message by error, please notify the sender via E-Mail or over the telephone and delete this e-mail. You are not authorized to read, copy, disseminate, distribute or use this E-Mail or any of its attachment in any way. Any views or opinions presented in this email are solely those of the author and do not necessarily represent Dubai Municipality. The recipient should check this email and any attachments for the presence of viruses/worms. Dubai Municipality accepts no liability for any damage caused by any virus/worms transmitted by this email. Dubai Municipality, Dubai, UAE, http://www.dm.gov.ae/
Khan, Intesar (Dubai)
Dear All,
Potassium permagnate is very effective and widely used
in cattle yards , poultry farms to disinfect the udder before
milking and also as a dip for foot, incoming/outgoing vehicles.
Best Regards,
Intesar Ahmed Khan
Lead Auditor / Trainer
Consumer Testing Services (Food)
Head Office: Middle East Region
SGS Gulf Limited
P.O.BOX - 18556
Jebel Ali Free Zone
Dubai , UAE
Tel : + 971 4 883 22 22
Fax : +971 4 883 11 61
Mob : + 971 50 1892674
E.mail : intesa...@sgs.com
Web : www.sgs.com
Web : www.me.sgs.com
From: foodsafety...@googlegroups.com [mailto:foodsafety...@googlegroups.com] On Behalf Of bobby krishna
Sent: Saturday, September 13, 2008
12:25 PM
To: foodsafety...@googlegroups.com
Subject: Re: permanganate as a
sanitizer
Dear Karen,
<br
Information in this email and any attachments is confidential and intended solely for the use of the individual(s) to whom it is addressed or otherwise directed. Please note that any views or opinions presented |
in this email are solely those of the author and do not necessarily |
|
represent those of the Company. Finally, the recipient should check this email and any attachments for the presence of viruses. The Company accepts no liability for any damage caused by any virus transmitted by this email. All SGS services are rendered in accordance with the applicable SGS conditions of service available on request and accessible at http://www.sgs.com/terms_and_conditions.htm |