The shelf life of a product can be extended either by adding artificial preservatives or by taking

hygienic Hygiene is a series of practices performed to preserve health. According to the World Health Organization (WHO), "Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases." Personal hygiene refer ...

measures during the manufacturing process. As the

consumer trend A consumer is a person or a group who intends to order, or uses purchased goods, products, or services primarily for personal, social, family, household and similar needs, who is not directly related to entrepreneurial or business activities. ...

today is towards preservative-free foods with a long shelf-life, industry is being forced to rethink its manufacturing methods. Instead of adding preservative agents, increased hygienic precautions can be taken during production. A clean and hygienic manufacturing environment is an essential prerequisite in order to keep contamination-related reject rates low. The utilization of surfaces in the manufacturing environment with antibacterial properties can significantly reduce contamination risks. The determination of the antibacterial activity ( microbicidy) of surfaces is described in the following norms: ISO 22196 and JIS Z 2801.JIS Z 2801:2000 Antimicrobial products- test for antimicrobial activity and efficacy The Japanese norm JIS Z 2801 was published in 2000 and published again in 2007 as the internationally valid norm ISO 22196. Therefore, ISO 22196 and JIS Z 2801 are identical. In the test, both a surface system coated with sporicide and an identical surface system without an antibacterial coating are charged with selected microorganisms. A once-only assessment of the

reduction factor Reduction, reduced, or reduce may refer to: Science and technology Chemistry * Reduction (chemistry), part of a reduction-oxidation (redox) reaction in which atoms have their oxidation state changed. ** Organic redox reaction, a redox react ...

is carried out after 24 hours by determining colony counts on the reference surface and on the antibacterial surface.

External links

Cleanroom Suitable Equipment Database

Cleanroom Suitable Materials Database

References

{{DEFAULTSORT:Antibacterial Activity Food safety 3. ISO 22196:2011 https://www.iso.org/standard/54431.html