Food Processing Surface Sanitation Using Chemical-Free Dry Steam
Cross-contamination of food substances with pathogenic microbes during processing poses a significant health risk for the U.S. population as well as liability for food industries. Various bacteria--e.g Staphylococcus aureus and Salmonella spp.--can survive on hands, clothes and utensils for hours or even days after initial contact with the microorganisms. Transfer rates of cross-contamination among hands, foods and kitchen surfaces were found to be highly variable (0.0005% to 100%).[1]
Salmonella enteritides,Staphylococcus aureus and Campylobacter jejuni survive on stainless steel surfaces at room temperature. The transfer rate from sponges to stainless steel surfaces was studied and it was found that those pathogens remain viable on dry stainless steel surfaces and present a contamination hazard for long periods of time, depending on the pathogen and contamination level.[2]