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Dry Cleaning and Post-Cleaning Strategies in Food Processing Facilities: A Scoping Review
Zahra Shahbazi1, Curtis L Weller1,2, Prashant Dahal1
1Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.
Summary
Minimal-water cleaning methods are crucial for food safety in dry-food facilities. Cold atmospheric plasma and dry steam show the most promise for microbial reduction, with UV-C and pulsed light effective post-cleaning treatments.
Area of Science:
- Food Science
- Microbiology
- Industrial Hygiene
Background:
- Dry-food processing requires minimal water use, making effective cleaning challenging.
- Maintaining food safety necessitates robust methods to eliminate microbial and allergenic residues from industrial surfaces.
Purpose of the Study:
- To review and synthesize research on minimal-water cleaning techniques for industrial surfaces.
- To evaluate the efficacy of various methods against microbial and allergenic contaminants in dry-food environments.
Main Methods:
- A scoping review of 91 studies published between 2014 and 2024 across six databases.
- Evaluation of eight cleaning approaches: mechanical, purging, dry-ice blasting, dry steam, ozone, UV-C, pulsed light, and cold atmospheric plasma.
Main Results:
- Cold atmospheric plasma and dry steam achieved the highest microbial reductions (>5-7 log CFU).
- Mechanical methods removed bulk soil but left microscopic contamination; UV-C and pulsed light showed potential as nonthermal post-cleaning treatments.
- Limited but promising evidence for fungal, viral inactivation, and allergen removal by UV-C, cold atmospheric plasma, and dry steam.
Conclusions:
- Cold atmospheric plasma and dry steam are highly effective for microbial control in dry-food processing.
- Further research is needed on standardized protocols, realistic plant conditions, allergen removal, and combined strategies for optimal food safety.
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