Regardless of whether contamination is viral, bacterial or chemical, certain precautions can be taken to reduce risks. Stakes are evidently higher for the food industry which must consider contamination every step of the way, from packaging to transformation, including the production of foodstuffs and beverages.
Did you know that the Government of Canada records an average of 4 million foodborne illness cases each year?[1] Food contamination can be caused by bacteria, viruses or even foreign bodies. In an effort to control food quality and avoid contamination, the CFIA (Canadian Food Inspection Agency) has put measures in place. If a contaminant is identified, a costly food recall process is initiated. The CFIA oversees as many as 250 recall incidents each year.[2]
In addition to the food production industry, the entire healthcare sector is also affected by potential contamination risks. Whether it’s in laboratories, pharmacies or the medical field in general, certain materials can be used to reduce these risks. Risk levels depend on two factors: surface cleaning and choice of materials.
Always use non-toxic materials. Indeed, choosing food grade materials that are compliant with FDA (Food Drug Administration) rules and standards significantly reduces the risk of contamination. For example, performance plastics such as NYLON NYCAST® NYLOIL® FG and UHMW TIVAR® HPV are highly resistant, which means they can tolerate aggressive chemical cleaning and frequent sterilization.
In addition, colour coding is an easy and highly efficient method to reduce the risk of cross-contamination. Colour coding helps prevent cross-contact between food that are either in preparation or uncooked and safe food or finished products. Contact between different types of food is therefore kept to a minimum.
Cutting boards are a good example of colour coding. We suggest choosing cutting boards of different colours depending on the food category.
To learn more about colour standardization in food-grade plastics, please read the following article: https://blogue.polyalto.com/en/standardizing-food-grade-plastics
In the food or pharmaceutical industry, porosity is a characteristic that must be fully avoided. Equipment such as basins, trays, containers or any other part in contact with foodstuffs or medicine should always be manufactured using non-porous materials. There is a simple explanation for this: porous surfaces are notoriously hard to clean. Irregularities in the surface of a material increase the chances of bacteria or contaminants becoming lodged and proliferating. Always choose smooth surfaces that are easier to clean or sterilize.
For more details on the impact of porosity in food grade materials, click here
Reducing contamination also means maintaining a safe distance. For example, this can be accomplished by installing transparent polycarbonate shields that ensure protection against splashing without interfering with vision. Polycarbonate is not only light but also highly resistant to impacts (250x more than glass).
For more details on protective screens, see our page: Acrylic and polycarbonate protections
Metal detectable plastics such as UHMW TIVAR® MD are high-performance materials containing a metal-based additive detected by standard industrial metal detectors. Therefore, possible contaminants such as fallen pieces or broken fragments during production are immediately caught by metal detectors.
To discover other advantages of metal detectable plastics, please read our article: https://blogue.polyalto.com/en/safer-food-production-with-metal-detectable-plastics
Several food grade plastics are available in self-lubricating options. They naturally facilitate sliding and reduce friction during movement. They are enriched with vegetable oil, which allows for non-toxic, food-safe lubrication. Self-lubricating materials include NYLON NYCAST® NYLOIL® FG and UHMW TIVAR® CERAM P®.