Promote Food Safety Through Stainless Steel Conveyor Belts

Multiple major food recalls stemming from contamination have made headlines recently, including one instance in October 2021 when the Centers for Disease Control and Prevention issued a warning after nearly 900 people contracted Salmonella Oranienburg from onions. The contaminated onions were shipped to 38 U.S. states and forced the hospitalization of more than 180 people. Despite the widespread nature of the event, the contamination was linked to one processing facility, suggesting a food processing issue.

This is not an isolated incident; approximately 48 million people become sick from eating contaminated food each year, and an estimated 3,000 of those people die. It’s not just a handful of illnesses at the source—there are actually more than 250 diseases that are spread through food alone. In addition to attracting the attention of FDA and endangering consumers, the intense, negative publicity can be hard to recover from for many producers; not many people have forgotten the deadly 2018 E. coli outbreak traced to tainted romaine lettuce. At the same time, events such as the S. Oranienburg outbreak, in which the contamination is linked to a facility, are almost entirely avoidable with the right precautionary measures and sanitary clean room production elements.

There are many facets to consider within the overarching topic of hygienic food preparation: understanding the inherent microbial risks in certain foods, using the proper materials for the design and infrastructure of a facility, and following best practices for cleaning and disinfecting equipment are just a few. One key element to consider is the material used for conveyor belts and systems, and how this material can support a facility’s commitment to hygienic food processing. Although they are popular, polymer, plastic, and metal mesh conveyors are limited in their hygienic capabilities and may actually increase the risk of food contamination. Conversely, the specific attributes of stainless steel belts and conveyor belt systems can help make food processing safer, more efficient, and far more sanitary.

Hygienic Advantages of Stainless Steel Conveyor Belts

Conveyor belts pose a particular challenge for industrial food processing manufacturers, as the need for flexibility and an ability to pass through different environments can limit the number of viable material options. Stainless steel conveyor belt systems are ideal for the cooking, freezing, and handling of edible products because their versatility allows customization for any automated food processing system with exceptional results.

So, what are some of the specific advantages these systems possess over the alternatives? To answer this question, it’s important to understand what constitutes food contamination during the production process. It can be broken down into two separate categories: bacterial/microbial based and particulate based. Stainless steel belts are adept at prevention in both areas.

First, due to their flat and nonporous surface, stainless steel belts are resistant to bacteria, making them easy to clean and compliant with even the strictest USDA requirements. Stainless steel is a derivative of steel with an elevated level of chromium, which creates an oxide layer on the surface to prevent further oxidation. Furthermore, if the surface is at all damaged or scratched, the newly exposed metal oxidizes almost immediately, in a self-healing capacity. Other belt materials can’t compare, allowing bacterial buildup in crevices and small holes, or even in the gaps between belt components.

In addition to this microbial resistance, stainless steel belts don’t generate particulate like flat neoprene or polymeric alternatives do, so they won’t create dust that could impact production in a clean room environment. These alternatives often incorporate fibers for added strength, which may rub against conveyor guides or rough edges, detaching small particulates which may then be embedded in food products. Unlike mesh belts (made up of miniscule chain links), metal belts made up of a single element won’t generate any friction between component parts that may require lubrication. Not only does the use of a single-unit system reduce overall maintenance, but the lack of required lubrication also means there is no risk of contamination to the flavor or quality of the foods being processed.