New technology to reduce airborne micro-organisms and other agents

摘要

The numbers of airborne microorganisms in the food production and packaging environment has a significant effect on subsequent food quality, flavour, and shelf life, and a parallel effect on production timetable, efficiency and profitability. The constant and continuous review of methods and mechanisms to maintain product quality, process hygiene, extend shelf life and improve microbiological quality control is a demanding search for the food producer.