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Effects of Materials Containing Antimicrobial Compounds on Food Hygiene

Author:
Moretro, Trond, Langsrud, Solveig
Source:
Journal of food protection 2011 v.74 no.7 pp. 1200-1211
ISSN:
0362-028X
Subject:
anti-infective agents, antibacterial properties, cross contamination, cutting boards, food sanitation, knives, markets, microorganisms, refrigerators, risk reduction
Abstract:
Surfaces with microorganisms may transfer unwanted microorganisms to food through cross-contamination during processing and preparation. A high hygienic status of surfaces that come in contact with food is important in order to reduce the risk of cross-contamination. During the last decade, products containing antimicrobial compounds, such as cutting boards, knives, countertops, kitchen utensils, refrigerators, and conveyor belts, have been introduced to the market, claiming hygienic effects. Such products are often referred to as “treated articles.” Here we review various aspects related to treated articles intended for use during preparation and processing of food. Regulatory issues and methods to assess antibacterial effects are covered. Different concepts for treated articles as well as their antibacterial activity are reviewed. The effects of products with antimicrobials on food hygiene and safety are discussed.
Agid:
5788988