48 million cases of illness, 128,000 hospitalizations and 3,000 deaths that are due to pathogens originating from food products. This is the rate the U.S. Centers for Disease Control and Prevention, responsible for public health, expect for the United States alone.
Hygienic conveyor systems can reduce the incidence of harmful microorganicms
Food product recalls are a threat to the manufacturing industry, which must be countered by increasing monitoring of the quality and safety of marketed foods. Recent global developments pose a growing challenge to international health.
To assist food manufacturers worldwide in their effort to meet strict hygiene regulations, Interroll has developed a hygienic conveyor belt drive, which currently sets the highest standards.
The optimum cleaning ability of Interroll drum motors reduces the incidence of Salmonella, Listeria, E. coli bacteria and other harmful microorganisms in the production environment to an absolute minimum.
A drum motor should satisfy the food hygiene regulations, too
For this, the expert group European Hygienic Engineering & Design Group (EHEDG) was funded. Its aim is to promote hygiene during the processing and packing of food products. One of its guideline is to be able to clean and disinfect drum motors hygienically on a regular basis: with the help of high pressure water jets, steam and chemicals. The synchronous drum motor was developed at an Interroll-owned research and development company according to the guidelines of the expert group European Hygienic Engineering & Design Group (EHEDG). The Interroll drum motor can be cleaned hygienically and disinfected on a regular basis: with the help of high pressure water jets, steam and chemicals. This allows food product manufacturers to meet the highest standards of hygiene. Only high quality materials should be used that have an FDA approval and comply with the EC Regulation 1935/2004. It lays down common rules for packaging materials and articles such as bottles and containers, which come, or may come, into contact with food, either directly or indirectly.
"Despite the time and cost factor which is already reduced in the installation and maintenance, an extra saving of 68.75 percent is achieved due to a product life cycle which is four times longer", confirms Miguel H. Alonso of Grupo hrg, a leading provider of processing systems for seafood in Europe. If you consider indirect costs such as air conditioning, improved efficiency and reduced downtime, this results in a significant amount of savings.