Antimicrobial surfaces in the food industry
Issue 2 2006, Past issues / 23 May 2006 / Dr Terence Child CSci CChem FRSC, Hygiene Consultant
The application of antimicrobial surfaces in the food industry is creating considerable interest in all aspects of food processing operations.The objective of this article is to review and put into perspective the main technologies currently available for applications in this area. Fully embedded systems and surface coated systems will be defined and described, their mode of action explained and the benefits and disadvantages of each type considered.Test methods for evaluating and comparing different technologies will be discussed and indications given of the possible place for antimicrobial coatings in enhanced food hygiene programmes.
Login to access exclusive content