A 2026 industrial-scale study in a high-output (40,000-tonne) Cheddar cheese facility identified persistent microbial hotspots (including Pseudomonas fluorescens) after standard CIP and compared caustic/acid protocols with enzymatic alternatives. Traditional CIP eliminated culturable cells at most sites, while enzymatic CIP left residual DNA signatures at one location but no viable cells.
Laboratory biofilm trials showed caustic treatment achieved the highest log reduction (average 3.75), followed by an enzyme cocktail (2.56) and protease alone (1.87). Enzymes degraded the extracellular polymeric substance matrix effectively at lower temperatures (50 °C versus 75 °C for caustic), supporting hybrid strategies that balance efficacy with energy and sustainability gains.
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