Cleaning of Equipment Contaminated with Oils and Fats: Assessing the Effectiveness of Detergents in Ensuring Food Hygiene

Abstract

During food production, equipment frequently becomes contaminated with oils, proteins, and microorganisms originating from ingredients, operators, and the surrounding environment. Maintaining hygiene requires regular cleaning with detergents to remove these contaminants. However, using inappropriate detergents can result in ineffective cleaning, increasing the risk of cross-contamination, food spoilage, and eventually, foodborne illness.

This review explores the challenges associated with residual oils and fats in food manufacturing and examines cleaning strategies critical to food hygiene. Oils and fats left on processing equipment can reduce the efficacy of disinfectants, allowing microorganisms to persist. In addition, degraded residues can accelerate the deterioration of fresh oils and fats introduced during subsequent processing. The present issues highlight the importance of selecting detergents tailored to the properties of the contaminants. Addressing these challenges is essential for ensuring thorough cleaning and safeguarding food safety.

graphical abstract