Noninvasive Cleaning and Sanitation Monitoring System for Deli Department Processing
Beck, Elizabeth Ann
Lo, Y. Martin
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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.