A variety of actions, spanning from simply changing a nozzle to implementing artificial intelligence (AI)-based technology, can contribute to making sanitizing procedures more sustainable. In this article, the authors dive into some of these actions and technologies and look at effectiveness, implementation challenges, and consequences for the final product. The research discussed is anchored in the meat industry, but in essence the results and principles are universally applicable for the entire food industry.
Proper sanitation is necessary if food manufacturers want to maintain market share and manufacture products with a high level of food safety and a long shelf life. Poor hygiene can result in complaints from customers, damaged reputation, loss of new orders, or—in the worst case—food poisoning, causing illness and expensive recalls.