The Control of contamination at Food production facilities is a critical issue to achieve high quality standards. Good hygienic practices of the environments allows the maximization of profits related to higher quality and shelf life of food products.
Working with meat involves the inherent risk of microbial contamination. Especially with large surfaces as microorganisms have ideal conditions for growth.
Even with strict adherence to the legal regulations it is impossible to completely rule out the spread of microorganisms. Risks such as microbiological air contamination, or the contamination of any surfaces or conveyor belts are always present. Consequences include poor product quality, short shelf-life and therefore financial losses for owner.
Fruit and vegetables
Fresh products like fruits and vegetables contain a high risk of contamination. Germs from breeding can be found on goods, but also on production surfaces, conveyor belts, machine tools and packaging. The consequences of germ contamination include: poor quality and short shelf-life and therefore financial losses for owner.
The use of fresh products in production includes the risk of germs and bacterial contamination. Because the production of baked goods includes mostly fresh products such as eggs, milk, flour, etc.
Production and storage facilities with warm and damp air are especially ideal for the growth of microorganisms. The consequences for business owners can be fatal and include financial losses. But this can be avoided!
The UV-C radiation technology has been used in the food industry for the improvement of product quality and the hygiene control in the production processes.