Food Safety Takes Priority in Design

Modern food production systems have reduced the cost of foods and made them more available, but general trends towards the centralization of food supply also increases the opportunity that food safety issues, such as contamination with pathogens or toxins will affect large numbers of people1. To prevent this, food producers implement strict systems such as Hazard Analysis Critical Control Points (HACCP), but the design and manufacturing standards of food processing equipment are also of vital importance.

- Matt Hale

TYPES OF CONTAMINATION

The contamination of food and drink products can cause anything from minor quality issues to severe health outcomes and even death. There are four main types of contamination which can affect food and drink products: microbial, chemical, physical and allergenic.

Microbial contamination is caused by microorganisms such as bacteria, viruses, mould, fungi and toxins like campylobacter, salmonella and E. coli, and microbial contamination is the most common source of food poisoning. Control measures include strict hygiene measures, ensuring separation between raw and cooked ingredients, and the use of techniques to reduce the microbial load in the product, such as pasteurization or sterilization.

Chemical contamination often arises from the poor control of products used for cleaning and disinfection. If chemical residues remain on food preparation or contact surfaces, or if chemicals are used in the vicinity of food and drink products, then contamination can occur. Another source of chemical contamination may be the production of primary food ingredients such as the incorrect use of pesticides and medicines on farms.

As the name suggests, physical contamination is caused by foreign objects, and can include anything from stones and pest bodies through to items of plastic or metal. Within food processing facilities, poorly maintained or badly designed equipment can itself become a source of physical contamination in the form of items such as flaking paint or loose screws. Physical contaminants may also carry harmful bacteria, increasing the overall contamination risk.