Titre :

Role of equipment design in biofilm prevention

Auteur(s) :

Benezech, Thierry [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Faille, Christine [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]

Titre de l’ouvrage :

Recent Trends in Biofilm Science and Technology

Éditeur :

Elsevier

Date de publication :

2020

Mot(s)-clé(s) en anglais :

Equipment design
Air–liquid–solid interfaces
Biofilm
FlowSplash areas

Discipline(s) HAL :

Sciences de l'environnement/Biodiversité et Ecologie
Sciences du Vivant [q-bio]/Alimentation et Nutrition
Sciences du Vivant [q-bio]/Microbiologie et Parasitologie/Bactériologie
Sciences de l'ingénieur [physics]/Matériaux

Résumé en anglais : [en]

The origins of microbial contamination of processed food are diverse, occurring at different steps of the food value chain from the field to the plate. Equipment surfaces are often considered to be significant contaminant ...
Lire la suite >The origins of microbial contamination of processed food are diverse, occurring at different steps of the food value chain from the field to the plate. Equipment surfaces are often considered to be significant contaminant breeding grounds. This chapter first highlights the ways in which equipment geometries play a significant role in surface hygiene, looking at how soiling and cleaning flow affects deposition and removal phenomena in simple geometries (pipe work). It also deals with the more complex systems encountered in processing lines, where most research has been carried out over recent decades. Original insights are then proposed regarding all air–liquid–material interfaces and splash areas, where contamination is prone to drying. Such critical areas could be related to specific and potentially significant hygiene issues. This chapter concludes by focusing on material properties as surface energy and surface topography, which have attracted much recent scientific interest, as yet generating no satisfactory proposals. Hygienic equipment design is now considered to be mandatory in the mitigation of food cross-contamination risk but is also judged to be a way of reducing the environmental impact of cleaning operations in food and beverage industries, as it allows for milder processes with less potable water.Lire moins >

Langue :

Anglais

Audience :

Internationale

Vulgarisation :

Non

Projet Européen :

Satiety Innovation

Établissement(s) :

ENSCL
CNRS
INRA
Université de Lille

Collections :

• Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2021-10-05T04:54:45Z