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Condensation Removal Practices and Their Potential for Contributing to Environmental Pathogen Contamination in Food
Bismarck A Martinez1,2, Andreia Bianchini1,2, Jayne Stratton1,2
1The Food Processing Center, University of Nebraska-Lincoln, Lincoln, Nebraska 68588.
Journal of Food Protection
|January 19, 2021
Summary
Food industry squeegees used for condensation removal may spread Listeria, increasing contamination risk. An extensive cleaning regimen is recommended to minimize pathogen transfer and reduce cross-contamination risks in processing areas.
Area of Science:
- Food safety science
- Microbiology
- Environmental hygiene in food processing
Background:
- Food manufacturers use squeegees to remove overhead condensation, aiming to prevent pathogen contamination.
- This practice may inadvertently spread environmental pathogens, increasing contamination risks in production areas.
Purpose of the Study:
- To assess the risk of environmental pathogen spread by squeegees during condensation removal.
- To quantify Listeria transfer distances and reduction efficacy of cleaning protocols.
Main Methods:
- Test pipes inoculated with Listeria innocua were subjected to steam condensation.
- Squeegees removed condensation, and surfaces, droplets, and squeegees were analyzed for Listeria.
- Effectiveness of sanitizers and an extensive cleaning regimen was evaluated.
Main Results:
- Listeria spread up to 16 inches across pipe surfaces.
- Bacterial transfer to droplets decreased with increased squeegee travel distance.
- Sanitizers removed 1-2 log CFU/in², while extensive cleaning removed 3-4 log CFU/in².
Conclusions:
- Squeegee use for condensation removal poses a cross-contamination risk in food processing.
- Standard sanitizers are insufficient; an extensive cleaning regimen is recommended.
- Minimizing squeegee use and implementing thorough cleaning protocols are crucial for food safety.
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