Page 72 - FoodFocusThailand No.221 August 2024

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H2 Class Lubricants by their material characteristics into: A) Synthetic lubricants,
H2 lubricants are used in food processing facilities or which have properties resistant to heat and pressure, making
buildings in areas where there is no chance of direct contact them suitable for heavy-duty machinery. B) Vegetable-based
with food, or in machinery and machine components that are lubricants, which are suitable for machinery that may contact
not likely to come into contact with food. Substances used in food and are biodegradable in the environment. C) Silicone
general lubricants may be acceptable for H2 classification, but lubricants, which are resistant to moisture and heat, making
there are strict prohibitions regarding toxicity and other them ideal for use in high-moisture environments. D)
considerations. Specifically, H2 lubricants must be free from Greases, which have high viscosity and are suitable for
Carcinogens, Mutagens, Teratogens, Mineral acids, Detergents, lubrication points with high pressure. E) Dry lubricants, which
and intentionally added heavy metals such as Selenium, are suitable for machinery that requires cleanliness, as they
Mercury, Cadmium, Antimony, Arsenic, and Lead. H2-class are dry and free of residue.
lubricants are typically used in internal parts of machinery, such
as forklifts or lift trucks. Microbial Contamination in Food Industry
Lubricants
H3 Class Lubricants Lubricants consist of various base oils, additives, thickeners,
H3 lubricants are used to prevent rust or corrosion on and can sometimes be oil-based. However, they often contain
machine parts that do not contact food. They are often used water, which necessitates the addition of antimicrobial agents
for maintaining parts of machinery in high-humidity environments. such as glutaraldehyde or isothiazolone to inhibit microbial
H3 lubricants can be components of food-grade products, growth. Consequently, some food processing plants prefer
especially vegetable oils, which are safe for consumption. using synthetic lubricants with multiple components to
These include oils like corn oil, sunflower oil, soybean oil, enhance their efficiency, though there might be concerns
cottonseed oil, and certain mineral oils that meet requirements about microbial contamination. Studies have found that
of FDA 21 CFR 172.860 and 21 CFR 172.878 and those lubricants in the food industry can be contaminated with
recognized as safe (GRAS) under regulations of FDA 21 CFR microorganisms such as Acinetobacter sp., Algaligenes sp.,
182 or 21 CFR 184 that are biodegradable and comply with Pseudomonas sp., and Sulfate-Reducing Bacteria (SRB),
the Federal Food, Drug, and Cosmetic Act of 1938 (FFDCA). as well as Clostridium butyricum, which can survive and grow
H3 lubricants are also used for cleaning and rust prevention in in glycerol used in the industry. Additionally, L. monocytogenes,
equipment such as conveyor belts, hooks, and carts. a pathogen commonly found in nature and often causing
problems in food processing, can thrive in low-oxygen
ISO Standards related to Lubricants in the Food environments with low water activity. This microorganism
Industry can also contaminate equipment and persist for years, for
Lubricants in the food industry must comply with ISO 21469, example, on conveyor belts in dairy industries, dairy products,
a safety standard for lubricants used in machinery where or even butter. Listeria monocytogenes can also survive well
contamination risks exist. Products certified under this standard in rapeseed oil or canola oil. Therefore, using dry lubricants
must undergo annual quality checks. In 2006, NSF issued ISO in applicable areas can significantly reduce the microbial
21469-2006, specifying hygienic requirements for formulating, load in production processes. Users of oil-based lubricants
manufacturing, using, and handling lubricants that might should replace them regularly—daily if possible—since
incidentally contact food from heat transfer, gear system load extended periods between lubricant changes (more than two
handling, lubrication, or corrosion prevention of tools and weeks) can increase microbial contamination, survival, and
machinery, as well as food packaging and processing. This growth. Thus, users should schedule regular maintenance
includes industries like cosmetics, pharmaceuticals, tobacco, and lubrication changes to avoid prolonged intervals, which
and more. could lead to microbial contamination of food products.
This standard encompasses various hazards associated
with unintentional contact between food products and lubricants,
including biological, chemical, and physical factors.
Manufacturers should implement cleanliness measures for
machinery based on ISO 12100-2010. Lubricants are More Information Service Info C011
categorized according to ISO 6743-99:2002 and are considered เอกสารอ้างอิง / References
safe. Regulatory bodies such as FAO and WHO have issued Aarnisalo, K., Raaska, L., & Wirtanen, G. (2007). Survival and growth
Directive 95/2/EC of the European Parliament and Council, of Listeria monocytogenes in lubricants used in the food industry.
related to food additives, with detailed specifications outlined Food control, 18(9), 1019-1025.
in the U.S. Federal Regulations, CFR Title 21 Part 178, Section Mang, T. (Ed.). (2014). Encyclopedia of lubricants and lubrication
178.3570. (Vol. 1). Berlin Heidelberg: Springer.
From various regulations, base oils used in food and
pharmaceuticals often include Mineral oil, Polyalphaolefins https://www.klueber.com/ecoma/files/KLTH-Customised-solutions-
food-safety-TH.pdf
(PAOs), Polyisobutylene, Alkylnaphthalenes, Polyalkylene https://www.sclubricants.com/food-grade-lubrication/
glycols, Ester oils, Silicone oils (dimethylpolysiloxanes), and https://iselinc.com/q-difference-food-grade-lubricant- classifica
Perfluorinated Polyether Oils (PFPE oils). Besides categorizing tions-h1-h2-h3/
blended oils by their applications, they can also be classified

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