Food Protection Trends - October 2012 - (Page 574)

Copyright© 2012, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 32, No. 10, Pages 574–584 Characteristics of Food Contact Surface Materials: Stainless Steel RONALD H. SCHMIDT,1* DANIEL J. ERICKSON,2 STEVEN SIMS3 and PHILIP WOLFF4 1 Food Science and Human Nutrition Dept., University of Florida, P.O. 110370, Gainesville, FL 32611, USA; 2 Harold Wainness and Associates, 2460 – 1st Ave. East, North St. Paul, MN 55109, USA; 3U.S. Dept. of Health and Human Services, Food and Drug Administration, Office of Food Safety, Center for Food Safety and Applied Nutrition, 5100 Paint Branch Pkwy., College Park, MD 20740-3835, USA; 4U.S. Dept. of Agriculture, Agricultural Marketing Service, Dairy Grading Branch, 1400 Independence Ave., SW, Washington, D.C. 20250-2030, USA SUMMARy This technical review article describes the properties and characteristics of stainless steel in sanitary design when used as a food contact surface, particularly when compliance with the requirements of standards promulgated by 3-A Sanitary Standards, Inc. is intended. It discusses the general characteristics of stainless steels, including ferrite, austenite, cementite, and martensite. It discusses stainless steel categories and grades used in industrial applications and their properties, including both non-magnetic types such as superaustenitic and magnetic types such as ferric and martenistic as well as duplex stainless steel and precipitation hardened stainless steel. Specific emphasis is given to those categories and grades used in food contact applications. The article contains a discussion on the general steps in stainless steel manufacturing, including melting/casting, forming, heat treatment/annealing, descaling, cutting, and finishing, and describes common types of acceptable surface modification and finishing of stainless steel. In addition to the topics listed above, the article describes common types and causes of corrosion of stainless steel, including uniform, pitting, crevice, stress cracking, galvanic, contact, and biologically and microbiologically influenced corrosion. Finally the article discusses methods of preventing corrosion, including surface maintenance and cleaning and a process referred to as “passivation.” This article contains micrographs showing, at varying levels of magnification, chemical corrosion and some common surface finishes, including number 4 (150 grit), 2B, and 2D finishes, as well as photographs showing unacceptable product contact surface finishes of welds in stainless steel tubing. A peer-reviewed article *Author for correspondence: Phone: +1 352.367.2877; Fax: +1 352.392.9467 E-mail: schmidt2@ufl.edu 574 FOOD PROTECTION TRENDS | OCTOBER 2012 http://www.foodprotection.org/files/food-protection-trends/Oct-12-Schmidt.pdf

Table of Contents for the Digital Edition of Food Protection Trends - October 2012

Food Protection Trends - October 2012
Contents
Sustaining Members
From Your President
Commentary from the Executive Director
The CHEF Project
Characteristics of Food Contact Surface Materials
IAFP 2012 In Review
Award Winners
Black Pearl Award Winner
Ivan Parkin Lecture
John H. Silliker Lecture
Travel Award for State or Local Health or State Agricultural Department Employees
Student Travel Scholarships
Minutes of the 2012 Annual Business Meeting
Committee Minutes
Executive Board Response to Committee Recommendations
Silent Auction Results
Exhibitors of IAFP 2012
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - October 2012