The Need to Improve Hygiene in Food Processing Plants

摘要

Micro-organisms present on ready-to-eat food predominantly originate from raw product materials and strains endemic in food processing plants. Bacteria become endemic in processing plants after attachment, colonisation and bio-film formation. Once attached and present in bio-films, the organisms show increased resistance to cleaning procedures and disinfecting agents. It has been shown that endemic organisms can persist for many years in food processing plants. In poultry processing plants, we found that the foodborne pathogen, Staphylococcus aureus, persisted for over 3 years. Another foodborne pathogen, Listeria monocyto genes, was found to survive in cheese factories for at least 10 months. The current cleaning and disinfection strategies are clearly unsuccessful in preventing organisms from becoming endemic. Therefore, either cleaning and disinfection need to be improved or alternative approaches will be required. One such approach is based on the following principles: "keep it cool, clean and dry". Each of these three barriers will prevent bacterial growth in the processing environment and in combination they show a synergistic effect. However, it should be noted that conditions of "cool, clean and dry" must not be allowed to conflict with each other (e.g. cool conditions should not result in wet surfaces). Another possible approach to the current use of wet cleaning and disinfecting agents, is to apply hygienic coatings that prevent bacterial attachment and keep work surfaces clean and dry.