Public authorities, chain stakeholders and consumers are all concerned by microbial food safety. Microbiological hazards are one of the most common causes of food poisoning that has been considered for many years but still on the track nowadays considering the recent foodborne disease outbreaks largely reported by the media. Microbial contamination origins are diverse from the field to the plate e.g. soil, air, equipment surfaces, packaging material and staff.

Firstly, this article highlights the ways in which the choice of materials plays a major role in surface hygiene. Hydrodynamic conditions directly linked to the equipment geometry are focused on, as is the role played by surfaces in contact with air in surface drying. Surface environmental conditions during processing or cleaning are discussed and new proposals described. Better knowledge of surface contamination and cleaning mechanisms would positively impact hygienic design principles, thereby mitigating any environmental impact of the cleaning operations in the food and beverage industries: new strategies are therefore proposed.

Industrial relevance

Hygienic design of food processing equipment is nowadays considered to be mandatory in the reduction of the risk microbial food contamination. The presentation of potential roles of materials on the remaining bacterial soil, after soiling and cleaning, provide new insights when envisaging any hygienic improvements. Equipment design plays a major role in contamination trapping or in the ease of removal via the flow arrangements, notably during cleaning and rinsing operations. More detailed knowledge of the flow mechanical actions combined with the unavoidable chemical action of the detergents would allow industries to go further in enhancing certain “good” phenomena, such as pulsed flow conditions. Last but not least are those possibilities offered by a hygienically designed processing line, in the quest for environmental impact mitigation of cleaning operations i.e. drinking water and energy reductions, or the use of new “green” mild detergents.

中文翻译：

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食品生产线的卫生设计，可减少因环境问题引起的细菌性食品污染的风险

公共机构，连锁利益相关者和消费者都对微生物食品安全表示关注。微生物危害是引起食物中毒的最常见原因之一，已经被考虑了很多年，但考虑到媒体大量报道的近期食源性疾病暴发，如今仍在关注之中。微生物污染的来源从田地到板块不一，例如土壤，空气，设备表面，包装材料和人员。

首先，本文重点介绍了材料选择在表面卫生中起主要作用的方式。直接关系到设备几何形状的流体动力学条件以及表面干燥过程中与空气接触的表面所起的作用都受到关注。讨论了处理或清洁过程中的表面环境条件，并描述了新的建议。更好地了解表面污染和清洁机制将对卫生设计原则产生积极影响，从而减轻食品和饮料行业清洁操作的任何环境影响：因此提出了新的策略。

行业相关性

如今，食品加工设备的卫生设计已被认为是减少微生物食品污染风险的强制性设计。污物和清洁后，材料在剩余细菌土壤上的潜在作用的表述为设想任何卫生改进提供了新的见解。设备设计在污染物捕获或通过流动装置轻松清除方面起着重要作用，特别是在清洁和漂洗操作过程中。对流动力学作用以及去污剂不可避免的化学作用的更详细了解将使工业在增强某些“良好”现象（例如脉冲流动条件）方面走得更远。最后但并非最不重要的一点是，由卫生设计的生产线提供了这些可能性，