Hygienic design of food processing equipment

Lelieveld, Huub; Mostert, Martine; Curiel, G.J.

doi:10.1533/9780857098634.2.91

Cited by 9 publications

(3 citation statements)

References 2 publications

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“…Roughness can be characterized through optical, laser, and force-based tech-niques, expressed in average roughness (R a ), root-meansquare (RMS or R q ), or others. To reduce liquid food adhesion, a maximum roughness (R a ≤ 0.8 µm) is recommended for food contact surfaces or close equipment (Lelieveld et al, 2014). Note that it requires low-viscosity materials to facilitate interlocking as thinner liquids penetrate the pores faster and more completely, whereas it is difficult to obtain good wetting of a rough surface by a viscous adhesive (Baldan, 2012).…”

Section: Mechanical Interlocking and Rough Surfacesmentioning

confidence: 99%

Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion

Wang

Hartel

2021

Comp Rev Food Sci Food Safe

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Section: Mechanical Interlocking and Rough Surfacesmentioning

confidence: 99%

Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion

Wang

Hartel

2021

Comp Rev Food Sci Food Safe

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“…The appropriate, hygienic design of equipment and facilities, together with cleaning and sanitization procedures and training of personnel, are the primary strategies to control resident microbes and to mitigate the risk of introducing microorganisms to food processing environments through raw materials, employees, water, soil and air. Improper hygienic design results in niches, or “dead areas”, that are difficult to access during routine maintenance and inspections and are thus difficult to clean [ 112 ]. In addition, cleaning and sanitization procedures may only be partially effective and further shape the bacterial ecology in food processing facilities via the following pathways.…”

Section: The Use Of Sanitizers and Selective Ecologymentioning

confidence: 99%

A Meta-Analysis of Bacterial Communities in Food Processing Facilities: Driving Forces for Assembly of Core and Accessory Microbiomes across Different Food Commodities

Yang

et al. 2023

Microorganisms

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Microbial spoilage is a major cause of food waste. Microbial spoilage is dependent on the contamination of food from the raw materials or from microbial communities residing in food processing facilities, often as bacterial biofilms. However, limited research has been conducted on the persistence of non-pathogenic spoilage communities in food processing facilities, or whether the bacterial communities differ among food commodities and vary with nutrient availability. To address these gaps, this review re-analyzed data from 39 studies from various food facilities processing cheese (n = 8), fresh meat (n = 16), seafood (n = 7), fresh produce (n = 5) and ready-to-eat products (RTE; n = 3). A core surface-associated microbiome was identified across all food commodities, including Pseudomonas, Acinetobacter, Staphylococcus, Psychrobacter, Stenotrophomonas, Serratia and Microbacterium. Commodity-specific communities were additionally present in all food commodities except RTE foods. The nutrient level on food environment surfaces overall tended to impact the composition of the bacterial community, especially when comparing high-nutrient food contact surfaces to floors with an unknown nutrient level. In addition, the compositions of bacterial communities in biofilms residing in high-nutrient surfaces were significantly different from those of low-nutrient surfaces. Collectively, these findings contribute to a better understanding of the microbial ecology of food processing environments, the development of targeted antimicrobial interventions and ultimately the reduction of food waste and food insecurity and the promotion of food sustainability.

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“…Violating the allotted installation time due to errors during planning has a significant cost impact, with fish prices exceeding 5 USD per kg [1]. In addition, doing such retrofitting into existing FPPs is accompanied by an increased risk of bacterial contamination [2], [3] and [4] and the threat increases with installation time. These factors create a need for an efficient method to reduce commissioning costs and time.…”

Section: Introductionmentioning

confidence: 99%

Singular Simulation Of Real Fish In Fish Processing Factories

Kleppe¹,

Giske²,

Mork³

et al. 2023

ECMS 2023 Proceedings Edited by Enrico Vicario, Romeo Bandinelli, Virginia Fani, Michele Mastroianni

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Much research is put into researching the simulation of manufacturing systems and operations, typically Discrete Event Simulation for systems and machining simulations. These simulations are often limited to idealistic behavior within the systems (e.g., no physics involved) and infinitely rigid objects (e.g., no bending or other impacts from tools). This research presents a development of a simulator for soft bodies within a physics engine; the case studied is the effects of physics on fish within a production system. The developed simulator was benchmarked against a physical production system through a quantitative experiment, and the solution shows promising results in mimicking the behavior of fish within a production system. The research also suggests that data must be mapped to create an accurate digital representation of a fish.

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Hygienic design of food processing equipment

Cited by 9 publications

References 2 publications

Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion

Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion

A Meta-Analysis of Bacterial Communities in Food Processing Facilities: Driving Forces for Assembly of Core and Accessory Microbiomes across Different Food Commodities

Singular Simulation Of Real Fish In Fish Processing Factories

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