Clean-In-Place (CIP) chemicals are a critical component of consumer safety in food/beverage and pharmaceutical production. As compared to manual cleaning, the CIP process significantly improves efficiency by reducing down time and labor.
However, issues during the process, such as insufficient rinsing, can lead to the contamination of products, resulting in quality and/or safety concerns. For example, residual cleaner can lead to ‘chemical-like’ off flavors or changes to pH which can impact product texture.
Our approach to CIP contamination analysis is tailored to the chemical(s) of concern and can range from pH/acidity, anion/cation analysis, to full custom method development using approaches such as chromatographic methods coupled with mass spectrometry to look for trace levels of cleaners through targeting specific ingredients (e.g., surfactants, chelators, etc.).
This webinar will cover various strategies for the detection of CIP chemicals in foods, beverages, and related products, alongside real-world case studies to demonstrate the process in action.
Agenda
- Overview of Clean-in-Place practices
- Potential contamination concerns and how the contamination exhibits in products
- Technical approach and case studies from various industries
