Sanitation of equipment

• Type: Chapter or Part of a Book
• Date: 2017

Authors

Ana Meireles (Author) FEUP; Manuel Simões (Author) FEUP

Book

Title: Food Preservation

Pages: 167-195

ISBN: 978-0-12-804303-5

Publisher: Elsevier

Indexing

ISI Web of Science

Associated Projects

SUSCLEAN - Sustainable Cleaning and Disinfection in Fresh-Cut Food Industries

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

DOI: 10.1016/B978-0-12-804303-5.00005-5

Abstract (EN): The food industry has major concerns regarding the sanitation of equipment because it is directly linked to human health. Foodborne pathogen microorganisms are targeted for elimination because they can cause illness outbreaks. There are also spoilage microorganisms that can modify the organoleptic properties of the products. Therefore, the sanitation of equipment is mandatory, since it promotes microbial reduction using cleaning processes and disinfecting agents. Food industry surfaces are usually wet, making them an adequate environment for microbial contamination, particularly for the development of biofilms. Consequently, new techniques and sanitizers have been developed to control biofilms. Moreover, sanitation also encompasses the hygienic design of the equipment that must meet certain requirements in terms of design and types of material. In this chapter these physical premises are highlighted as well as the new emerging technologies applied in surfaces disinfection, particularly those based on nanotechnology.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 29