The survival of foodborne pathogens in food processing facilities is affected by the composition of surface materials, the availability of nutrients and moisture, and temperature.The survival of foodborne pathogens in food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. facilities is affected by the composition of surface materials, the availability of nutrients and moisture, and temperature. Stainless steel stainless steel: see steel. stainless steel Any of a family of alloy steels usually containing 10–30% chromium. The presence of chromium, together with low carbon content, gives remarkable resistance to corrosion and heat. does not support the survival of L. monocytogenes as well as acetal acetal /ac·e·tal/ (as´e-t'l) 1. any of a class of organic compounds formed by combination of an aldehyde molecule and two alcohol molecules. 2. resin or reinforced plastic wall paneling. Acetal resin and stainless steel are less supportive of Salmonella than plastic wall paneling. All three surfaces supported the survival of Y. enterocolitica during a 15-day test period. Temperature had little effect on the survival of the pathogens. Serum had a protective effect on L. monocytogenes on all surfaces. Contact: Michael Doyle, Center for Food Safety, University of Georgia Organization The President of the University of Georgia (as of 2007, Michael F. Adams) is the head administrator and is appointed and overseen by the Georgia Board of Regents. , Griffin Campus, Griffin, GA 30223. Phone: 770-228-7284. Fax: 770-229-3216. Email: mdoyle@uga.edu. |
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