title: Effects of materials containing antimicrobial compounds on food hygiene.
abstract: Surfaces with microorganisms may transfer unwanted microorganisms to food through cross-contamination during processing and preparation. A high hygienic status of surfaces that come in contact with food is important in order to reduce the risk of cross-contamination. During the last decade, products containing antimicrobial compounds, such as cutting boards, knives, countertops, kitchen utensils, refrigerators, and conveyor belts, have been introduced to the market, claiming hygienic effects. Such products are often referred to as "treated articles." Here we review various aspects related to treated articles intended for use during preparation and processing of food. Regulatory issues and methods to assess antibacterial effects are covered. Different concepts for treated articles as well as their antibacterial activity are reviewed. The effects of products with antimicrobials on food hygiene and safety are discussed.
authors: Nofima Mat AS, Osloveien 1, N-1430 Aas, Norway. trond.moretro@nofima.no
authors: Trond
authors: T
authors: Møretrø
authors: Solveig
authors: S
authors: Langsrud
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D003297:Cooking and Eating Utensils; D004203:Disinfection / Q000379:methods* / Q000592:standards; D004783:Environmental Microbiology; D004866:Equipment Contamination / Q000517:prevention & control; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods / Q000592:standards*; D005516:Food Microbiology; D006801:Humans; D006920:Hygiene / Q000592:standards*
chemical_list: D000900:Anti-Bacterial Agents