Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

3.3 HEALTH SCIENCES, Public and environmental health

Abstract

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.

DOI

https://doi.org/10.1016/j.foodres.2021.110865

Funder

Technological University Dublin

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