Edelstahloberflachen im Kontakt mit Lebensmittelen-Aspekte der Auswahl der Oberflachenvergutung und der Reinigungs- und Sanatisierungs- methoden nach Effizienz und Kostenaufwand

摘要

In this article processing technologies, surface tempering and norms for high-grade steel surfaces which get in contact with food are presented. In the second part of the article the different structures of high-grade steel surfaces are shown by means of scanning electron microscope photos and roughness measurements determined with ,,surftests". The effects of different surface structures on the cleaning and sanatisation efficiencys surveyed in the third part by artifical contamination. In this connection the bioluminescence method was used parallel to the conventional microbiology.