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• W4255094913 abstract "Materials that retain few microorganisms after cleaning would be the hygienic choice, and would present the least risk of cross-contamination. Surfaces that are hard, inert, impervious, easy to clean, and difficult to damage are desirable in terms of hygienic status. The ability of these surfaces to actively repel or inhibit the attachment, or reduce viability, of attached microorganisms without engendering any resistance among survivors, or adding chemical contaminants to the product, would also be desirable. The development of surfaces that present such novel properties may also require the concomitant development of testing methods that retain the rigor and historical data of more traditional tests, but that enable the properties of these substrata to be correctly evaluated for their intended use. Rigorous testing methods used to evaluate the effectiveness of a surface, or a cleaning application, should incorporate an assessment of long-term usage, in terms of surface wear. The potential retention of material within surface features over time, and the different behaviors of relevant soil and microorganisms, should be considered." @default.
• W4255094913 created "2022-05-12" @default.
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• W4255094913 date "2016-01-01" @default.
• W4255094913 modified "2023-09-27" @default.
• W4255094913 title "Testing Surface Cleanability in Food Processing" @default.
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• W4255094913 doi "https://doi.org/10.1016/b978-0-08-100155-4.00042-x" @default.
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