Fortifying the Barrier Against Contaminants in Food Processing: A Coating That is Deadly for Microorganisms
A revolutionary coating technology may be the food processing industry's ultimate ally in the war against contaminants.
An estimated 30-40% of all food-processing plants are plagued by the proliferation of mold, fungi and bacteria. One of the primary breeding grounds for these dangerous microorganisms exists on the facilities' walls and food storage areas. In facilities dealing with high-risk food products, such as fish, poultry and meat, the most common offenders include listeria, E. coli and salmonella, which can yield severe stomach infections and debilitating symptoms. In bakeries, which deal with high concentrations of yeast, a single-celled fungus, the risk of mold and fungi forming on crevices and cracks in walls is often difficult to address. Certain types of mold are not only capable of contaminating food products, but may also cause respiratory difficulties among the facility's workers.