Is anti-microbial protection the new black?

By Bjørn Hegstad

Bacteria and other micro-organisms are a fact of life. Some are good for us, others are neutral, but a few are harmful. So it makes sense to do what we can to protect ourselves against their potentially undesirable effects. Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised way of managing food safety and protecting consumers and a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.

HACCAP focus on the identification and control of microbiological, chemical and physical food safety hazards during production. The hazard assessment and regular monitoring of critical control measures must be documented to provide the basis for audit checks and may provide evidence of due diligence in case of legal action.

Cleaning and microbiological controls form a large part of this, and can become a major  cost as resources are devoted to cleaning and control measures.

In most factories, cleaning is often carried out at the end of each shift but in-between cleanings, the microbiological count can slowly increase. Good practice (and EU Law) dictates the use of detergents and disinfectants when cleaning, but these are a short-term solution that provide only a limited residual activity. Because of this we see 'spikes' of high microbial activity towards the end of the shift before cleaning starts again.

It's worth bearing in mind that given the right conditions - warmth, food source, time and humidity - bacteria can double in number every twenty minutes. With high traffic volumes in and around production areas, it's not surprising that in a survey of foodservice providers and restaurant owners, 85% of respondents* said they were concerned about the growth of bacteria, mould and mildew found on flooring in their facilities.  

Instead, anti-microbial technology guarantees long-lasting protection, continuously working to prevent the growth of bacteria throughout the entire cleaning cycle. Once bacteria have started to grow and reproduce, they will come into contact with the anti-microbial surface. The technology works by disrupting their biological functioning so the lifecycle cannot proceed. It can never replace regular cleaning, as there will always be some microbiological activity, but it will prevent high levels from building up.

It will also reduce cross contamination, with any new bacteria being brought to the area killed immediately on contact with the anti-microbial surface. The floor will now be  easier to clean, with focus and effort now placed on simply removing dirt and debris from the surface - instead of having to rely solely on the disinfectant for HACCP control. This leads to more efficient and cost effective cleaning, as well as promoting a better working environment.

Of course, none of this matters if the floor cannot be cleaned in the first place. The floor must be free from pinholes and pores because any dirt trapped can never be effectively removed or cleaned, no matter how good the anti-microbial technology!

Non-porous AcryliCon Flooring Systems have proven to be one of the easiest to clean on the market. This ensures that dirt and bacteria will remain on the surface and can easily be washed away.

They also have Microban antibacterial protection built into their molecular structure to inhibit the growth of potentially harmful bacteria from the surface of the floor, helping to prevent the risk of cross-contamination. It also cannot wash away or wear out, providing round-the-clock antibacterial protection.  

*Research carried out by Decision Analyst June 2006.

Bjørn Hegstad, Chemical Engineer and President, AcryliCon Group Worldwide

Bjørn Hegstad has made the challenges of industrial flooring his own during more than 30 years in the business. He has developed and established AcryliCon in Norway, Sweden, Finland, England, Ireland, Middle East, Canada, USA and internationally to deal with contracts outside our established areas.