Process Technologies for Disinfection of Food-Contact Surfaces in the Dry Food Industry: A Review

The survival characteristics of bacterial pathogens, including Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli, in foods with a low water activity (a) have been extensively examined and reported. Microbial attachment on the food-contact surfaces can result in cross-contamination and compromise the safety of low-a foods. The bactericidal potential of various conventional and novel disinfection technologies has been explored in the dry food industry. However, the attachment behavior of bacterial pathogens to food-contact surfaces in low-a conditions and their subsequent response to the cleaning and disinfection practices requires further elucidation. The review summarizes the elements that influence disinfection, such as the presence of organic residues, persistent strains, and the possibility of microbial biotransfer. This review explores in detail the selected dry disinfection technologies, including superheated steam, fumigation, alcohol-based disinfectants, UV radiation, and cold plasma, that can be used in the dry food industry. The review also highlights the use of several wet disinfection technologies employing chemical antimicrobial agents against surface-dried microorganisms on food-contact surfaces. In addition, the disinfection efficacy of conventional and novel technologies against surface-dried microorganisms on food-contact surfaces, as well as their advantages and disadvantages and underlying mechanisms, are discussed. Dry food processing facilities should implement stringent disinfection procedures to ensure food safety. Environmental monitoring procedures and management techniques are essential to prevent adhesion and allow the subsequent inactivation of microorganisms.