Microplastics include particles of varying size, shape, and chemical composition that contribute to contamination of the environment and the food supply.
Foreign material is introduced in two ways: via raw materials and internally by the production process. They offer different challenges and require specific strategies to address them.
As the food production environment should not be a source of biological, chemical or physical contamination, the different steps to mitigate those risks will be examined in terms of hygienic zoning.
Most physical contaminants of foods, such as pieces of hard plastic or wood, can cause consumers immediate injury; this includes all types of foods, including beverages, bottled water, and nutritional and functional products.
Materials such as glass, metal, wood, plastic, bone, rocks and others are among those that the industry works very hard to keep out of raw materials, ingredients and finished goods.
While condensation in food production facilities is a common occurrence, what truly are the hazards associated with condensation and how serious is the threat it poses?
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