Various types of surfaces are used today in the food industry, such as plastic, stainless steel, glass, and wood. These surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. The HACCP-based processes are now widely used for the control of microbial hazards to prevent food safety issues. This preventive approach ...

an investigation was made to study the residual activity and air- borne effect of pirimiphos- methyl, at 2g a.i./m2 in hut scale trials on different surfaces in kazeroun, and bandar-abbas, south of iran. in kazeroun area, bio-assay contact mortality test with pirimiphos methyl on mud, wood, cement and plaster surfaces, 54 days after hut spraying, decreased from 100% to 46.7%, 61.25%, 36.6% and ...

This study demonstrates the efficacy of cold gaseous ozone treatments at low concentrations in the eradication of high Listeria monocytogenes viable cell loads from glass, polypropylene, stainless steel, and expanded polystyrene food-contact surfaces. Using a step by step approach, involving the selection of the most resistant strain-surface combinations, 11 Listeria sp. strains resulted inacti...

Listeria monocytogenes is a cause of concern to food industries, mainly for those producing ready-to-eat (RTE) products. This microorganism can survive processing steps such as curing and cold smoking and is capable of growing under refrigeration temperatures. Its presence in RTE fish products with extended shelf life may be a risk to the susceptible population. One example of such a product is...

The formation of fouling deposit from foods and food components is a severe problem in food processing and leads to frequent cleaning. The design of surfaces that resist fouling may decrease the need for cleaning and thus increase efficiency. Atomic force microscopy has been used to measure adhesion forces between stainless steel (SS) and fluoro-coated glass (FCG) microparticles and the model f...