Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/105762
Author(s): | Ana Meireles Manuel Simões |
Title: | Sanitation of equipment |
Issue Date: | 2017 |
Abstract: | The food industry has major concerns regarding the sanitation of equipment because it is directly linked to human health. Foodborne pathogen microorganisms are targeted for elimination because they can cause illness outbreaks. There are also spoilage microorganisms that can modify the organoleptic properties of the products. Therefore, the sanitation of equipment is mandatory, since it promotes microbial reduction using cleaning processes and disinfecting agents. Food industry surfaces are usually wet, making them an adequate environment for microbial contamination, particularly for the development of biofilms. Consequently, new techniques and sanitizers have been developed to control biofilms. Moreover, sanitation also encompasses the hygienic design of the equipment that must meet certain requirements in terms of design and types of material. In this chapter these physical premises are highlighted as well as the new emerging technologies applied in surfaces disinfection, particularly those based on nanotechnology. |
URI: | https://hdl.handle.net/10216/105762 |
Source: | Food Preservation |
Related Information: | info:eu-repo/grantAgreement/COMISSÃO EUROPEIA/7.º Programa-Quadro de IDT/287514//SUSCLEAN info:eu-repo/grantAgreement/FCT - Fundação para a Ciência e a Tecnologia/Projetos Estratégicos/UID/EQU/00511/2013 - POCI-01-0145-FEDER-006939/Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia/LEPABE |
Document Type: | Capítulo ou Parte de Livro |
Rights: | restrictedAccess |
Appears in Collections: | FEUP - Capítulo ou Parte de Livro |
Files in This Item:
File | Description | Size | Format | |
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201683.pdf Restricted Access | Livro ou Capítulo de Livro | 2.21 MB | Adobe PDF | Request a copy from the Author(s) |
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