Noninvasive Cleaning and Sanitation Monitoring System for Deli Department Processing

The inability to adequately judge the efficacy of cleaning/sanitation in deli departments is a recognized food safety concern. In prior studies, our research group demonstrated that visual inspection of cleaned produce processing surfaces could be enhanced through the use of a portable imaging device. To explore the feasibility of using this technology to facilitate detection of deli residues, fluorescence spectra of deli commodities were acquired using a laboratory-based hyperspectral imaging system. Cheeses evidenced a strong response at 675 nm; meats were best detected at 475 or 520 nm, demonstrating these wavelengths are good candidates for deli residue detection. To confirm these findings, images were taken of an in-house deli slicer with the portable imaging device. Deli residues were detected and several slicer areas were identified as being prone to residue buildup. Results confirmed the potential to use a portable imaging device to enhance current cleaning procedures in a deli setting.

Department dc:contributor.department

Food Science

Year dc:date.issued

2013

Author dc:creator

• Beck, Elizabeth Ann

Advisor dc:contributor.advisor

• Lo, Y. Martin

Handle dc:identifier.uri

http://hdl.handle.net/1903/14578

OAI identifier oai:identifier

oai:drum.lib.umd.edu:1903/14578