SIGNIFICANCE AND CONTROL OF AIR-BORNE CONTAMINATION IN MILK AND FOOD PLANTS1,2

Summary The control or elimination of air-borne contamination in the food industry provides many distinct advantages. Obtaining maximum shelf-life of packaged non-sterile food products, gaining full economic advantages of continuous sterilization of fluid food products and maintaining overall high quality levels are among the advantages. By control or elimination of sources such as floor drains ventilation systems and plant workers, populations of air-borne microorganisms can be reduced significantly. Recent results reveal that 68% of the air-borne bacteria counts in packaging areas of a dairy plant are greater than 6 per ft3. Nearly 45% of the air-borne bacteria are associated with particles between 2.0 and 5.5 microns. Contamination control can be accomplished by preventing transport of air-borne contaminants from source to point of contamination. Air turbulence is one of the primary mechanisms contributing to transport. Laminar flow of filtered air has provided effective control under experimental situations.