Microbiological Contamination of Surfaces: Risks, Control Measures, and Prevention
Food industry facilities are particularly susceptible to microbiological contamination of surfaces. This can have significant health and economic consequences.
What are these risks? What preventive measures should be taken? PhotoClean has the answers.
Microbiological Contamination in the Food Industry: What Are the Risks?
The term “microbiological contamination ” refers to the proliferation of various harmful microorganisms. These are primarily viruses, bacteria, molds, and yeasts. They primarily grow in two ways:
- by colonizing surfaces—where they form what are known as biofilms;
- by attaching themselves to inert particles suspended in the air—this is known as airborne contamination.
Biocontamination in the food industry is a real problem:
- by contaminating product surfaces, undesirable microorganisms cause changes in their organoleptic properties—such as appearance, odor, and taste…
- the presence of certain pathogens poses a danger to human health: this is the case with Listeria, Salmonella, and E. coli.
Beyond health concerns,the economic impact of biocontamination can be enormous, especially in the food industry. As a precautionary measure, suspect products are recalled and destroyed—a direct loss that can quickly become very costly for the company.
Finally, the biocontamination of food products has a negative effect on a brand’s image.
How can biocontamination be prevented in industrial settings?
Contamination by microorganisms occurs primarily through three routes:
- the products themselves and their packaging;
- the people who handle them;
- the ambient air.
Combating biocontamination in the food industry involves certain commonly used measures:
- washing surfaces with plenty of water using biocidal products—a solution that has the drawback of increasing humidity, which promotes mold growth;
- staff hygiene and the wearing of appropriate protective clothing;
- airborne disinfection via fumigation or misting—though this method requires completely evacuating the premises, which proves difficult in the food industry.
Furthermore, the chemicals used are often harsh and can, over time, damage surfaces. In any case, these are reactive solutions. But how can we prevent contamination before it occurs?
Preventing microbiological contamination in industrial settings: Photoclean solutions
To ensure optimal food safety in food industry facilities, prevention remains the best approach. It simply involves preventing microorganisms from settling on surfaces.
To achieve this, Photoclean offers an exclusive industrial decontamination solution: air treatment. By removing airborne contaminants, we prevent any from settling on the products.
Our industrial air treatment modules offer numerous advantages:
- no release of chemicals;
- no increase in humidity;
- continuous operation even when personnel are present;
- a simple and effective solution, based on the radical action of UV-C rays combined with a proprietary filter medium;
- energy-efficient operation;
- fixed or mobile, compact units, suitable for all sizes and configurations;
- Comprehensive support from start to finish, from the initial audit to manufacturing in our workshops in the Lyon region.