How to avoid cross-contamination and increase the quality of filled products
It is common for entrepreneurs to seek ways to stand out in the market. One of these means is to increase the quality of the product they offer, protecting it from any type of contamination, in order to obtain public recognition of their high quality standards.
The first measure to gain this recognition is to ensure a good, qualified and automated production process. And how to start this automation process? Initially, it is important to understand some questions about the durability of food and beverages produced, as well as the forms of contamination.
What is cross contamination?
Imagine the following situation: you are going to prepare a meal in the kitchen and you need to put the food in contact with the utensils (knives, plates, cutlery, pans). It happens that, when using the same utensil in two different foods, you can transfer microorganisms possibly present in one of the foods to the other. This is cross-contamination, a transfer of potentially consumer-dangerous microorganisms from one food to another.
According to the Ministry of Health, raw food of animal origin, such as meat and eggs, contaminated fruits and vegetables, are responsible for more than 34% of outbreaks of food contamination in Brazil, a serious figure generated by cross-contamination.
Cross contamination in industry
The industry can pose risks of food contamination to the consumer in cases where it disregards the rigors of the production process that guarantee the good quality of what is produced.
Therefore, care is needed both for the small producer who works with a less automated production process, as well as for the large entrepreneur who has a more consistent production line. It is worth remembering that innovation is in constant improvement, reducing more and more any risks.
The different types of contaminants and contaminations
Physical contaminant: these are visible elements, such as fragments of objects, plastics, insects, hair, among others.
Chemical contaminant: chemical elements such as drugs, toxic substances, pesticides, substances that are not part of the process.
Biological contaminant: microorganisms, such as bacteria, viruses, parasites, fungi, among others.
Cross-contaminant: occurs when fresh food comes into contact with processed and ready-to-eat foods.
Indirect cross contaminant: possible in the industrial environment, it can occur in human contact with the food produced, or in contact with equipment and machinery not qualified for production.
Main causes and consequences of food contamination
As we have seen, the microorganisms responsible for food contamination can be transported from one food to another, or from one piece of equipment to another, in the case of factories. The result is usually infectious or toxic diseases, which will directly impact public health. In times of a pandemic and greater attention to hygiene and food care, it becomes even more essential to pay attention to the production process to inhibit contamination.
Lets look at some of the main pathogens in the food contamination environment:
Bacteria such as Salmonella, Campylobacter, Enterohemorrhagic Escherichia coli, Listeria and Vibrio cholerae;
Virus;
Parasites;
Prions;
Organic pollutants.
On a large scale, carelessness with production conditions can cause major problems that often end up becoming a public health problem. The consequences can be translated into acute poisoning and long-term illness, causing serious damage to the population and the company responsible for the food.
How to avoid contamination in the production process
The automation of production processes is the first step in the quest for good manufacturing free of contamination, often caused by human contact. Automating is a major evolution in the production process, with an immediate positive effect and generating better revenue, with unrivaled efficiency.
Do you want to keep your product protected and with innovative packaging?
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