Improving the Sanitation of Food Processing Surfaces
Nanoscale modification of surfaces can produce antimicrobial properties that can be recharged through sanitizing.
As food production becomes increasingly automated, the number of surfaces with which foods come into contact and the subsequent potential for contamination increase (Reij and Den Aantrekker, 2004; Todd et al., 2010). Cross-contamination of foods can occur when microorganisms that contaminate the surface of a material like stainless steel or plastic are transferred to food.
Such contamination can occur during harvest, processing, and post-processing and may result in outbreaks of foodborne illness…
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