70% listeria cases traceable to drainage

To bring extra attention to this, ACO, Master Builder Solutions and EHEDG recently organized a webinar. In it they elaborated on the most important points of attention to achieve a hygienic and thus a food-safe result.

Importance of hygienic design for floors and drainage

A recent listeria outbreak in South Africa, once again underscored the importance of good hygiene practices in the food industry. With a balance of 1,024 confirmed cases and 200 deaths, including 80 babies, the toll was very heavy. "Because of the long incubation period, it takes some time to detect listeria," EHEDG's Hein Timmerman interpreted the figures. "A lack of hygienic understanding of the floor and drainage was the cause behind the outbreak. No coincidence, as 70% of listeria cases can be traced back to this issue."

EHEDG has been working since the late 1980s to improve food hygiene through practical guidelines for both end users and manufacturers of equipment and components for food processing environments. Since then, 55 have been published. "Guideline 44 takes a closer look at how floors should be designed to minimize the risk of contamination. The key issue is achieving seamless integration of the floor and drainage."

Flooring concerns

Yet just about all too often things go wrong with the floor. Kris Van Humbeeck of Master Builder Solutions sees several reasons for this. "The floor is often not designed for the loads it has to carry, whether mechanical (forklifts that are too heavy, falling objects), chemical (acids, greases, solvents, strong cleaning agents) or thermal (temperatures that are too high or too low). In addition, proper drainage must be present to eliminate the moisture load."

Considerations for drainage

Finally, drainage in your production areas definitely deserves attention. Reggy Dekeyser of ACO: "Good drainage starts, of course, with the correct positioning of points and/or channels and the right gradient to drain the water. But it has to go beyond that.

• Drainage should allow for thorough cleaning in the first place. If water remains in a drain point or gutter, any contaminations can spread throughout the entire space during cleaning.
• Second, the finish around the drain must be smooth and tight. If the connection is supported by a backfill edge, a stable and durable transition can be achieved, where the risk of accumulating dirt and thus contamination is minimized.
• Drainage should also be designed so that the drainage system does not compromise the safety and health of employees.
• A final concern is capacity. Make sure the drainage points are calculated for the proper flow rate.

Hygiene First at ACO

With the 'Hygiene First' philosophy of ACO the company is committed to providing products that possess the ultimate in hygienic performance. Four features therefore characterize the entire range:

•  All internal radii are equal or greater than 3 mm which greatly increases cleaning power.
• Furthermore, hygienic connections are achieved. A deep-drawn pit body provides smooth contours that eliminate gaps in which dangerous bacteria can settle.
• Moreover, a dry well body is ensured. No standing water can enter the well body, but only the water trap, which is also removable to remove excess water from there as well. This prevents odors, microbial growth and potential chemical hazards.
• A fourth ACO focus is the infill edge. The design provides a stable and durable transition between the drainage and surrounding floor. This helps minimize the risk of cracks in the floor that encourage bacterial growth.

More info can be found at http://www.hygienefirst.com/be-nl