Food Production Clean Rooms

Food Production Clean Rooms have become more and more commonplace in today’s food production industry. Increasing consumer demand for improved product standards, quality and shelf life has influenced many food industries to evaluate the use of cleanroom technology, especially those techniques aimed at control of microbial contamination for the food and beverage industry. When using Food Production Clean Rooms along with food or product processing, and packaging technologies the result has proven elevated product quality and safety improvements for the food industry.

Food Production Clean Rooms are becoming more prominent in today’s production environment

Many food manufacturers, beverage producers and product companies are keen on assuring the purity and the safety of their products. Regulatory standards are becoming more and more stringent causing many companies to adopt Food Production Clean Rooms to house their manufacturing, production and packaging processes.

Expenditures for food processing and production plants are increasing at 6 percent and cleanroom expenditures are increasing at a greater rate than total capital expenditures, statistical analysis shows that cleanroom expenditures will increase at 8 percent per year over the next five years. Asia will likely lead the globe in the growth of production as well as the usage of Food Production Clean Rooms for food and beverage production and packaging. East Asia currently houses the largest food processing cleanroom market. With China leading in growth of food production and cleanroom construction, the Chinese are progressively using more packaged goods and also becoming a world leader in the exportation of packaged goods.

Several trends are driving increased use of Food Production Clean Rooms in a variety of food preparation settings. Dietary concerns are resulting in increased emphasis on general food quality and consumption of fresh foods. At the same time, there is a strong evolution of preference away from the use of additives and preservatives.

Foods that undergo some type of treatment that alters their normal complement of microorganisms are especially vulnerable to colonization by environmental microorganisms. Examples include yogurt, cheeses and other dairy products, juices, flavored milks and entrees. The growth of mushrooms is also sometimes carried out in cleanrooms to prevent overgrowth of opportunistic spores.