A METHOD FOR THE ASSESSMENT OF BACTERIA TIGHTNESS OF FOOD-PROCESSING EQUIPMENT

It is essential to ensure that bacterial ingress is prevented during a septic food-processing operations. Here the procedures for assessing t he bacteria tightness of food-processing equipment recommended by the Test Methods subgroup of the European Hygienic Equipment Design Group (EHEDG) are summarized. This paper is the eighth in a series of articl es featuring the EHEDG to be published in Trends in Food Science & Tec hnology. The EHEDG is an independent consortium formed to develop guid elines and test methods for the safe and hygienic processing of food. The group includes representatives from research institutes, the food industry, equipment manufacturers and government organizations in Euro pe.