A Wake-Up Call for Food Industry Manufacturers
The safety of the food consumed by humans and animals is an area of focus worldwide. We have all been either directly or indirectly impacted by inconsistencies or lapses in the management, storage or transport of the food supply. Despite more expansive implementation of traditional approaches to food safety, food recalls remain prevalent and are becoming a normal part of our everyday lives.
As suppliers at every interval along the food journey are tasked with taking a proactive approach to food safety, there is a sense of urgency around identifying innovative solutions that impact this growing global concern.
Are Current Food Safety Solutions Effective?
The journey from farm to table is extensive, with a number of uncontrolled touchpoints along the way. As much as we might try, it is unrealistic to assume that cleaning and hygiene protocols will be followed with one hundred percent accuracy at each of those touchpoints. The US Food Safety Modernization Act (FSMA) of 2011 encourages the use of technology to improve food safety. As a result, innovations in cleaning and temperature control have been introduced to the marketplace as potential solutions to the issue.
However, relying solely on task-oriented solutions puts many decision-makers in the food service industry in the same precarious position, with the success or failure of food safety efforts largely dependent upon the actions of individuals. While we expect that everyone involved in the food storage and transport process would take every precaution, there are lapses in compliance related to human oversight, surface deterioration and equipment failures.
The Role of Antimicrobial Technology in the Food Service Environment
The food safety risks related to the food service environment have been well-defined, and the use of antimicrobial technology as part of a systems approach to cleaning has become more common. Testing shows that the incorporation of built-in antimicrobial protection into products and equipment for the food service industry can reduce the growth of bacteria by up to 99.9%, creating cleaner food contact surfaces. We know that exposure to bacteria and the potential for cross contamination are real issues in the fight to keep the food supply safe. Controlling bacteria growth in food service products and equipment keeps treated items cleaner, but also helps improve the effectiveness of traditional solutions.
Built-in antimicrobial product protection works continuously to inhibit the growth of bacteria on common food service surfaces, such as storage containers, shelving, refrigeration units, cutting boards, knives, rubber gloves and more. This added level of protection is proactive and does not require additional effort or action from others in order to be effective. In addition, it becomes part of the molecular structure of the product and will not wash off or wear away for the life of the product.
Highly Regulated Environments Require Highly Qualified Partners
As regulations related to the food service environment change and enforcement increases, scrutiny of solutions meant to have a positive impact on food safety will increase as well. Microban International has a 35-year history of incorporating antimicrobial technologies in a wide variety of products, including those used in food service. Our portfolio of solutions includes more than 25 actives, several of which are registered with the US Environmental Protection Agency (EPA) and comply with the Biocidal Products Regulation (BPR) in the EU for food contact. We work closely with manufacturers to find the right solution to meet your objectives, while maintaining the highest possible level of performance and meeting all regulations.
Contact us today to learn more about the benefits of antimicrobial product protection for food service.