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Food Contact Surfaces, Risk of Contamination, and Solution
Food contact surfaces come in contact with raw, processed, and finished products while processing any food products. The incorrect material selection...
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Biofilms on Food Contact Surfaces: Current Interventions and Emerging Technologies
The surfaces that come in contact with all food-related activities are referred to as Food Contact Surfaces (FCS). FCS is very important in all...
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Use of Microbe Free Contact Surfaces to Control Food Spoilage: A Step Towards New Food Technologies
The surfaces in contact with food and food products during manufacturing, processing, and packing are collectively referred to as food contact...
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Evaluation of the Antimicrobial Efficacy of a Large-Area Surface Dielectric Barrier Discharge on Food Contact Surfaces
The food industry, as a consequence of globalization and in particular with the outbreak of the COVID-19 pandemic, is calling for additional measures...
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Enhanced sampling of bacteria and their biofilms from food contact surfaces with robust cationic modified swabs
The swab sampling method combined with detection approaches is a common approach used to monitor pathogenic microbes in food facilities and to...
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Chemical characterization of virgin and recycled polyethylene terephthalate films used for food contact applications
Plastic is commonly used for food packaging, of which plastic polymer polyethylene terephthalate (PET) is widely used in the food and beverage...
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Microbial investigation of cleanability of different plastic and metal surfaces used by the food industry
Different conveyor belt materials used by the meat and other food industries were compared, regarding their cleanability as bacterial reduction rates...
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The Role of Air and Aerosols in Contaminating Food Products During Food Processing
Foodborne illnesses are a significant public health issue. Microorganisms can spread through many points, including food, people, surfaces, and air...
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Multi-length Scale Approach to Investigate Cleaning of Food-Derived Deposits Adhered to Hard Surfaces: Mixtures of Starch, Whey Protein, and Lard
Fouling, the accumulation of undesirable material on manufacturing equipment surfaces, poses a pervasive challenge in industrial processes. In the...
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Cotton swabs wrapped with three-dimensional silver nanoflowers as SERS substrates for the determination of food colorant carmine on irregular surfaces
A lightweight, portable, low-cost, and accessible cotton swab was employed as surface enhanced Raman spectroscopy (SERS) matrix template. The silver...
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Microbial Biotechnology in the Food Industry Advances, Challenges, and Potential Solutions
Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical,...
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Classification of the Packing Contact Elements of Mass-Exchange Towers with Second-Order form of the Surfaces (Survey of Patents)
A classification of the packing contact elements of mass-exchange towers in the shape of second-order surfaces employed in the production processes...
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Evaluation of bacteriological profile of meat contact surfaces, handling practices of raw meat and its associated factors in butcher shops of Arba Minch town, southern Ethiopia-A facility based cross sectional study
BackgroundMeat is subjected to contamination from a range of sources throughout animal slaughter and its sale. The demand for meat products in...
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The Pros and Cons of Incorporating Bioactive Compounds Within Food Networks and Food Contact Materials: a Review
There has been a growing tendency towards the development of healthier and more nutritious foods in this day and age. Correspondingly, these foods,...
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Evaluation of three extraction methods for the isolation of PAHs from recycled paperboard materials intended for food contact applications
The present work is part of a comprehensive study aiming to identify and quantify an array of harmful contaminants at very low concentrations in...
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Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion
This study investigates the influence of the surface free energy (SFE) on the adhesion behaviour between wheat dough and bakery-relevant food...
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Pullulan-Tween 40 emulsified films containing geraniol: production and characterization as potential food packaging materials
Petroleum-based plastics have been widely used as packaging materials because of their low-cost availability and good mechanical properties. However,...
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Extracellular matrix-degrading enzymes as a biofilm control strategy for food-related microorganisms
Biofilm is one of the major problems in food industries and is difficult to be removed or prevented by conventional sanitizers. In this review, we...
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Food Additives
Food additives are added to foods to achieve technological functions but some are incidental compounds. The aim of this chapter is to introduce...
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Food Drying
The chapter covers several processes that involve the removal of water from foods to produce dried, dehydrated foods or food concentrates. The...