Karuppuchamy Veeramani, Heldman Dennis R, Snyder Abigail B
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA.
Department of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus, Ohio, USA.
J Food Sci. 2024 Feb;89(2):793-810. doi: 10.1111/1750-3841.16920. Epub 2024 Jan 14.
Food is one of the basic needs of human life. With the increasing population, the production and supply of safe and quality foods are critical. Foods can be classified into different categories including low moisture, intermediate moisture, and high moisture content. Historically, low-moisture foods have been considered safe for human consumption due to the limited amount of moisture for microbial activity. Recalls of these foods due to pathogens such as Salmonella and undeclared allergens have brought attention to the need for improved cleaning and sanitization in dry food manufacturing facilities. In the food industry, cleaning and sanitation activities are the most efficient methods to prevent microbial contamination; however, water is most often required to deliver cleaning and sanitation agents. A well-written and properly implemented sanitation standard operating procedure can take care of microbial and allergen cross-contamination. Nevertheless, there are unique challenges to cleaning and sanitation processes for low-moisture food manufacturing facilities. The introduction of moisture into a low-moisture food environment increases the likelihood of cross-contamination by microbial pathogens. Hence, the use of water during cleaning and sanitation of dry food manufacturing facilities should be limited. However, much less research has been done on these dry methods compared to wet sanitation methods. This review discusses recent foodborne outbreaks and recalls associated with low-moisture foods the accepted methods for cleaning and sanitation in dry food manufacturing facilities and the limitations of these methods. The potential for air impingement as a dry-cleaning method is also detailed.
食物是人类生活的基本需求之一。随着人口的增长，安全优质食品的生产和供应至关重要。食品可分为不同类别，包括低水分、中等水分和高水分含量的食品。从历史上看，低水分食品由于微生物活动的水分含量有限，一直被认为可供人类安全食用。因沙门氏菌等病原体和未申报的过敏原而召回这些食品，已引起人们对改善干食品生产设施清洁和卫生状况的关注。在食品工业中，清洁和卫生活动是预防微生物污染的最有效方法；然而，通常需要用水来输送清洁和卫生剂。一份编写良好且正确实施的卫生标准操作程序可以处理微生物和过敏原交叉污染问题。尽管如此，低水分食品生产设施的清洁和卫生过程仍面临独特挑战。将水分引入低水分食品环境会增加微生物病原体交叉污染的可能性。因此，在干食品生产设施的清洁和卫生过程中应限制用水。然而，与湿法卫生方法相比，对这些干法的研究要少得多。本综述讨论了近期与低水分食品相关的食源性疾病暴发和召回事件、干食品生产设施中公认的清洁和卫生方法以及这些方法的局限性。还详细介绍了空气冲击作为一种干洗方法的潜力。
