Facing the constant risk of bacteria and regulatory pressures from federal agencies, food manufacturers must ensure their products are free from all sources of contamination, including the air. Maintaining safe and hygienic air quality levels not only provides employees with a comfortable work environment but also reduces the possibility of contaminants that are commonly found during food manufacturing.
Air should especially be controlled if it comes into direct contact with food. For example, common foods that are processed using air filtration systems include eggs. To prevent contamination of eggs by micro-organisms such as salmonella, eggs are sent through in-line conveyor belts, scrubbed with automated machinery, dried with filtered air and sanitized with chlorine misters.
Proper safety measures can help prevent the growth of microorganisms and the accumulation of particulates such as dust. Microorganisms that can harm food and, consequently, people are airborne and live within droplets, according to Food Safety Magazine. If the air is unfiltered, this could pose a challenge to facilities that wish to keep their structural features, such as overhead pipelines, clean and sanitized. As a best practice for food manufacturers, facilities should have filtration systems to safely remove airborne contaminants and improve the air quality of the building.
Sources for contamination
When monitoring the air quality for food production factories, companies should note the physical volume of the facility as well as likely sources of food contamination and vulnerable areas in production lines. Sources of contamination could include raw materials used for production, packaging and movable equipment. Since machinery can generate exhaust, placing extractor arms near this equipment can effectively control potential air contamination. People can also bring particulates into the workplace as employees can track in dust and dirt on their feet or clothing. Dust can also cause micro-organism growth unless these particulates and various other contaminants are captured by air filtration systems.
Controls for contamination
Temperature is an important factor for how food manufacturers can prevent airborne contamination, according to a report by Auburn University Department of Animal Sciences.
“The simplest, most straight-forward method of controlling processing room air conditions is to make sure that all HVAC units are in good working order and consistently maintaining temperature,” the Auburn University study said. “Additionally, doors to processing rooms should be kept closed at all times to reduce the chance of cross contamination and to assist the cooling units in maintaining temperature.”
Of course, proper air filtration goes hand-in-hand with temperature control. Food Safety News suggested the type of products within the facility that are being processed should determine the amount of filtration for incoming air. For example, products that are susceptible to contamination on a micro-level should utilize the highest standard filters.
It is also important to keep ventilation systems running as the risk of contamination grows as time passes.
“It has also been shown that as the day progresses, the amount of air contamination increases,” Auburn University researchers said. “In fact, as the week progresses, there is an increase in the overall contamination of air with bacteria and mold.”
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