How to sterilize cutting knives in the food industry

Taking care of sanitizing all tools used in the various steps from food production to retail is one of the golden rules in the food industry. In particular, sterilizing cutting knives in the food industry, and doing it the right way, is critical. Here we show you how to achieve this with maximum guarantees.

Importance of sterilizing cutting utensils in the food industry

Investing the necessary resources in terms of time, money and training in safety and hygiene is key to avoiding the risks of contamination of food with germs and bacteria. Sterilizing cutting knives in the food industry, also sanitizes the most important work tool for operators working with meat. In fact, these tools must be thoroughly cleaned and disinfected at regular intervals. This guideline is defined in Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs.

Although such cleaning should be carried out on a daily basis, for large production facilities it is preferable to exclude manual cleaning for reasons of time and efficiency. The current mechanical cleaning systems used in cutting rooms and cutting lines within the meat industry not only ensure proper cleaning, but also guarantee that no errors occur in the process and, in addition, contribute to considerable savings in water consumption. 

Types of knife sterilizers

Ozone knife sterilizers

Ozone is one of the most efficient disinfectant biocides on the market for killing pathogenic contaminants and preventing bad odors. In most cases, cutting knives are sterilized by placing the tools in ozonated water. This disinfection solution offers the additional advantage that it does not generate any chemical residues. In some cases, disinfectant shock treatments with ozone in the air can be applied.

Ultraviolet knife sterilizers

The principle of ultraviolet knife sterilizers is to convert oxygen into ozone in order to kill viruses and bacteria present on the surface by hyperoxidation. The damage to the deoxyribonucleic acid of the microorganisms absorbing the ultraviolet light renders them harmless.

Equipment for sterilizing cutting knives in the food industry

The current investment in research and development of equipment makes it possible to sterilize cutting knives in the food industry with enormous guarantees and at low cost. The devices have been manufactured under the highest quality standards and, due to an optimal and efficient service, they are conceived and developed under criteria of low consumption and environmental sustainability. In addition to their cleaning function, these devices help to prevent loss and the possibility of safety incidents.

Cabinets for knife disinfection 

The cabinets for the disinfection of knives like this one developed by Roser Group use UVA lamps that generate ozone. Made of stainless steel, this model, in particular, has a capacity of 54 Roser knife-holders (also available for 21 knife-holders) and each department has a key lock.

Knife holder washing machines and tunnels 

An interesting option for medium to large work surfaces is to use a knife-holder washing tunnel such as the one from Roser Group, which offers a throughput of 15 to 30 knife-holders/minute. The phases of the process are washing, rinsing and sterilizing. This equipment has a 200-liter water tank with level control. The water recirculation is 5.5 hp and has a double flat filter and a safety filter. The water is heated by steam or 12 KW electric heating elements.