Researchers from Manchester Metropolitan University have discovered that standard ultraviolet (UV) light and detection techniques may not show up the minute quantities of food soil that are stuck to surfaces, making it difficult to decide on the best way to clean them.
Even stainless steel surfaces can have tiny quantities of soil of unknown composition stuck to them, leading to possible contamination of food with pathogenic bacteria. "Tiny amounts of soil are enough to provide nutrients and a reservoir for contaminating bacteria to survive the cleaning processes, leading to food spoilage later," says Dr Kathryn Whitehead from Manchester Metropolitan University, UK. "The soil should be identified to make sure effective cleaning regimes are used on food preparation surfaces."
The researchers compared different methods used for the detection of food residues to determine which one was the best for different industries, including chemical and physicochemical methods, microscopy and rapid industrial methods such as UV light. They found that using more complex analytical methods is the most effective way to identify the food soil and develop a suitable cleaning regime.
"Some methods are not as sensitive as others at detecting food residue and micro-organisms in the food industries. A rapid industrial technique using UV light may be optimised to detect soil," says Dr Whitehead. "Our results also showed that different techniques may be better suited to different disciplines."
The researchers suggest that knowing the type of soil build-up on food surfaces, can lead to recommendations for the best strengths and types of cleaning products to help shift the residues. In some cases this may mean using lower strength cleaners, rather than higher concentration products. This should lead to a greater level of hygiene in the food industry.
"By using more precise methods to detect food residue and micro-organisms on surfaces, it may be possible that different cleaners could be used to target key fouling components," says Dr Whitehead. "We hope our work will lead to a greater level of hygiene in the food industry."
Lucy Goodchild | alfa
Researchers identify potentially druggable mutant p53 proteins that promote cancer growth
09.12.2016 | Cold Spring Harbor Laboratory
Plant-based substance boosts eyelash growth
09.12.2016 | Fraunhofer-Institut für Angewandte Polymerforschung IAP
Physicists of the University of Würzburg have made an astonishing discovery in a specific type of topological insulators. The effect is due to the structure of the materials used. The researchers have now published their work in the journal Science.
Topological insulators are currently the hot topic in physics according to the newspaper Neue Zürcher Zeitung. Only a few weeks ago, their importance was...
In recent years, lasers with ultrashort pulses (USP) down to the femtosecond range have become established on an industrial scale. They could advance some applications with the much-lauded “cold ablation” – if that meant they would then achieve more throughput. A new generation of process engineering that will address this issue in particular will be discussed at the “4th UKP Workshop – Ultrafast Laser Technology” in April 2017.
Even back in the 1990s, scientists were comparing materials processing with nanosecond, picosecond and femtosesecond pulses. The result was surprising:...
Have you ever wondered how you see the world? Vision is about photons of light, which are packets of energy, interacting with the atoms or molecules in what...
A multi-institutional research collaboration has created a novel approach for fabricating three-dimensional micro-optics through the shape-defined formation of porous silicon (PSi), with broad impacts in integrated optoelectronics, imaging, and photovoltaics.
Working with colleagues at Stanford and The Dow Chemical Company, researchers at the University of Illinois at Urbana-Champaign fabricated 3-D birefringent...
In experiments with magnetic atoms conducted at extremely low temperatures, scientists have demonstrated a unique phase of matter: The atoms form a new type of quantum liquid or quantum droplet state. These so called quantum droplets may preserve their form in absence of external confinement because of quantum effects. The joint team of experimental physicists from Innsbruck and theoretical physicists from Hannover report on their findings in the journal Physical Review X.
“Our Quantum droplets are in the gas phase but they still drop like a rock,” explains experimental physicist Francesca Ferlaino when talking about the...
16.11.2016 | Event News
01.11.2016 | Event News
14.10.2016 | Event News
09.12.2016 | Life Sciences
09.12.2016 | Ecology, The Environment and Conservation
09.12.2016 | Health and Medicine