Japan Journal of Food Engineering
Online ISSN : 1884-5924
Print ISSN : 1345-7942
ISSN-L : 1345-7942
Basic Study for Hygienic Control of Food Processing Equipment
—Adhesion Behaviors of Food Proteins and Bacteria to Equipment Surfaces—
Takaharu SAKIYAMA
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JOURNAL FREE ACCESS

2008 Volume 9 Issue 4 Pages 207-213

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Abstract

During food processing, adhesion of food itself and/or its components inevitably occurs on food contact surfaces of the equipment. Microbes can also adhere to the surface and survive if cleaning and disinfection are insufficient. These fouling deposits on the equipment surfaces make sources of cross-contamination and lower the quality and safety of food to be produced. An effective strategy for suppressing their adhesion is desired for reduction of the cross-contamination risk and for hygienic control of the surfaces. Thus the knowledge of adhesion behaviors and mechanisms of food components and microbes is basically important. Here, research results obtained recently on the adhesion behaviors of food proteins and bacteria to the surfaces of stainless steel and polypropylene are reviewed as the basic knowledge for hygienic control of food contact surfaces.

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