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Hygiene of Food-Contact Approved Materials for Machinery

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Safety Protocols in the Food Industry and Emerging Concerns

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

Food contamination may occur via different channels, including food containers and food-contact approved packaging materials. Substantially, the problem of microbial spreading in foods may include each potential food-contact surface in the food chain. One of the most known and studied causes of microbial contamination is the formation of microbial agglomerations on food-contact surfaces or biofilms. For this reason, storage and sealing procedures have the same importance of cleaning and sanitising methods, on the basis of adequate Hazard Analysis and Critical Control Point (HACCP) studies. Recently, the possible formation of protobiofilm agglomerations during certain cheese productions has been discussed. Another problem is the possible occurrence of aerosolised suspensions in food production areas, including chillers and warehouses, and dimensionally limited and environmentally insulated areas such as supermarkets, hypermarkets and shopping centres. Finally, the importance of hygienic design (food processing equipment, production areas, etc.) should be always highlighted. These arguments are briefly discussed in this chapter on the basis of the correlated importance in the HACCP ambit.

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  1. Benaquam S.r.l., San Marino, Italy

    Giovanni Gurnari

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  1. Giovanni Gurnari
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Gurnari, G. (2015). Hygiene of Food-Contact Approved Materials for Machinery. In: Safety Protocols in the Food Industry and Emerging Concerns. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-16492-2_3

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