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Do you have bacteria on your floor?Floors subject a processor to risk of bacteria. According to research conducted by the AMI 39% of positive swab readings occur on processing floors. Bacteria has become a leading concern in the food processing industry. Each year over 500 people die and 2,500 become seriously ill from the foodborne diseases resulting from bacteria exposure of ingested foods. Listeriosis, the foodborne disease caused by the bacterium Listeria monocytogenes, is by far the most prevalent with E. Coli second. Microbial Disease Avoidance & Risk ManagementWhile there is no substitute for maintaining a high level of sanitation vigilance, other factors prove significant aids in the reduction and elimination of bacterial contaminants in a processing facility. According to industry experts, “the top ten hiding places for Listeria are around floors and drains”. Traditional brick and tile systems have inherent problems with retention of proteins in their surface features. Brick and tile units use a surface applied cinder materials to achieve slip resistance and some brick units are wire cut to desired dimensions. These materials leave open pores where processing fluids and proteins collect and produce septic bacteria conditions. Even where the most strict sanitation procedures are fulfilled, the depth of such open pores often do not allow septic bacteria to be removed or halt its growth. Until now. Click here for more details.
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