School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland; Centre for Research in Engineering and Surface Technology (CREST-Gateway), FOCAS Institute, Technological University Dublin - City Campus, Kevin Street, Dublin D08 CKP1, Ireland.
School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland.
Food Res Int. 2022 Jan;151:110865. doi: 10.1016/j.foodres.2021.110865. Epub 2021 Dec 6.
Foodborne pathogens could be transferred to food from food contact surfaces contaminated by poor hygiene or biofilm formation. The food processing industry has various conditions favouring microbes' adherence, such as moisture, nutrients, and the microbial inoculums obtained from the raw material. The function of the ideal antimicrobial surface is preventing initial attachment of the microbes, killing the microbes or/and removing the dead bacteria. This review article provides detail about the challenges food industries are facing with respect to food contact materials. It also summarises the merits and demerits of several sanitizing methods developed for industrial use. Furthermore, it reviews the new and emerging techniques that enhance the efficiency of reducing microbial contamination. Techniques such as surface functionalisation, high-intensity ultrasound, cold plasma technologies etc. which have high potential to be used for the decontamination of food contact surfaces are discussed. The emerging designs of antibacterial surfaces provide the opportunity to reduce or eradicate the adhesion of microorganisms. The most important purpose of these surfaces is to prevent the attachment of bacteria and to kill the bacteria that come in contact. These emerging technologies have a high potential for developing safe and inert food contact materials for the food industry.
食源性致病菌可能会从受到卫生条件差或生物膜形成污染的食品接触面转移到食品中。食品加工业有许多有利于微生物附着的条件，例如水分、营养物质和从原材料获得的微生物接种物。理想的抗菌表面的功能是防止微生物的初始附着，杀死微生物或/和去除死细菌。本文详细介绍了食品接触材料方面食品工业面临的挑战。它还总结了几种已开发用于工业用途的消毒方法的优缺点。此外，它还回顾了提高减少微生物污染效率的新技术。讨论了一些具有高潜力用于食品接触面消毒的新技术，如表面功能化、高强度超声、冷等离子体技术等。具有抗菌功能的新兴表面设计为减少或消除微生物的附着提供了机会。这些表面最重要的目的是防止细菌附着，并杀死接触到的细菌。这些新兴技术有可能为食品工业开发安全和惰性的食品接触材料。
