Increasing consumer demand for fresh foods has led to the development of processing and preservation methods that have minimal impact on either the nutritional or sensory properties of
foods. Freshly prepared foods often contain less salt,
acid, sugar, additives and preservatives. Since the use
of mild preservation technologies primarily results in
pasteurized products, hygienic processing equipment
and a hygienic process environment are needed to
prevent microbial, chemical and physical contaminants from affecting these products while preventing
product exposure to sources of filth (pests, dust, etc.).
Combating product contamination may occur not
only at the equipment level but also at the factory
level. Incorporation of hygienic design into your
food processing facility can prevent development of
pests and microbiological niches; avoid product contamination with chemicals (e.g., cleaning agents, lubricants, peeling paint, etc.) and particles (e.g., glass,
dust, iron, etc.); facilitate cleaning and sanitation and
preserve hygienic conditions both during and after
maintenance. The facility infrastructure can be so designed and constructed that it cannot contaminate
food products, whether directly or indirectly.
