Basic Study for Hygienic Control of Food Processing Equipment

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  • SAKIYAMA Takaharu
    <I>Department of Food Science and Technology, Tokyo University of Marine Science and Technology</I>

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  • 食品製造機器の衛生管理に関する基礎研究
  • —Adhesion Behaviors of Food Proteins and Bacteria to Equipment Surfaces—
  • ―食品成分と微生物の機器表面への付着挙動―

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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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