Food hygiene – and why doing a lot doesn’t help a lot

Even if food scandals make a good copy for all media again and again, they can hardly surprise anymore. Germs in milk, life-threatening bacteria in meat, mold in cold rooms, E. Coli in animal feed, salmonella in chicken eggs, … The list could go on and on and is far too familiar to us.

“Hygiene” is the supposed magic word.

From machines and conveyor belts in meat cutting plants, to proofing baskets in bakeries or cold stores and fresh food counters, regular cleaning of all contact surfaces is the top priority.

So, it could actually be very simple: Full power on cleanliness and the food industry becomes a prime example of healthy hygiene. Correct? Oh, well …

The obvious path is not necessarily the best one when it comes to food hygiene, either. It is nothing new that detergents too often create new problems. Risk of skin irritation, consequences of aggressive preservatives, intolerance to aquatic organisms and, last but not least, environmentally harmful production, for example through the use of crude oil and non-biodegradability – hygiene often comes at a high price.

Time to rethink!

What if it were enough to clean all the surfaces such as conveyor belts, displays or tubs with hot water in the future in order to effectively combat microorganisms?

Sounds like wishful thinking – but it has long been a reality: The ultra-thin NP protective layer gives surfaces of all kinds, from stainless steel to plastic to textiles, superphobic properties that prevent the adhesion and thus the spread of dirt and microorganisms.

Countless practical applications in production companies, factories, retail and catering have repeatedly confirmed the long-term effectiveness of this solution. The surfaces remain hygienically clean for longer and can be cleaned with hot water. That protects the environment, health and the budget.

Disadvantage? There are none. The NP protection layer is food-safe, biocompatible, odor-free and cannot be perceived visually or haptically. The effect, on the other hand, is significantly demonstrable with scientific tests and measurements!

Find out more now …

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