Food Technology Magazine | Applied Science
Battling Biofilms
In this column, the author describes the stages of biofilm development in food processing plants, methods of removal, and best practices for prevention.
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One of the old adages of cleaning is that the equipment that has been cleaned should look clean, smell clean, and feel clean. In other words, use your senses when evaluating the efficacy of your cleaning program. It is fairly easy to look at a piece of equipment or a surface to see whether something has been cleaned. If someone walks through a processing facility and sees residual product on a piece of equipment or polymer building up on a fryer, it should be obvious that the operation is not pa…
