Food Protection Trends - May/June 2024 - 157
the superheated steam unit. However, the RH at other
locations within these sites also increased by an average of
4%. Therefore, in spaces with a low ventilation rate, a small
percentage of change, but statistically insignificant increase
of indoor RH, was observed. Although the increase of indoor
RH was minimal, recurrent superheated steam exposure
during dry sanitation of the space could introduce water
vapor to the ambient environment and gradually increase
the overall indoor RH as it mixes with the surrounding air.
This increase in RH could affect the sanitation efficacy of
superheated steam and comfort of the personnel within
the facility (29, 38, 39, 50, 51). Specifically, the excessive
moisture could promote microbial growth and increase the
difficulty of removing organic food soil in the food processing
environment (9). Thus, dry food and produce handling
facilities with small spaces and low ventilation should
consider alternative dry sanitization methods or decrease the
indoor RH (e.g., venting out water vapor content or elevating
the ambient temperature) prior to superheated steam
sanitation treatments.
Similarly, visible saturated steam and surface condensation
formed at a distance of 0.3 m between the steam nozzle and
the surface (23.2°C) after several minutes (Fig. 2). Thus, the
formation of condensation may be attributed to the distance
between the steam nozzle and the surface. Previous studies
report that as the superheated steam moves away from the
steam source (nozzle), it interacts with the surrounding air
and rapidly cools down (38). Various factors contribute to
this: decrease in fluid flow velocity; formation of a boundary
layer; and temperature gradient between ambient air (or
surface) and the gaseous superheated steam (2, 10, 14, 24, 32,
34, 43, 44). Steam condensation could result as these factors
decrease the superheated steam temperature below 100°C
and condense the water vapor. As a result of condensation,
extended superheated steam exposure with a large distance
between the source and the surface could represent a worstcase
condition for accumulation of surface condensation.
Prior studies confirmed our qualitative observations,
suggesting that the temperature difference between the
superheated steam and the surface (or ambient air), as well
as the nozzle-surface distance, may be attributed to phase
change (condensation) and the transfer of latent heat to
surfaces (4, 8, 23, 53).
Depending on the facility, introduction of moisture
could be a drawback. For wet zones in low-moisture food
processing facilities, such as areas that are distant from the
final products, a limited amount of moisture would not
substantially affect dry food processing when moisture is
removed (e.g., wiping with dry rag) or air dried immediately.
However, dry food processing and produce handling
environments typically exclude wet sanitation and limit
the introduction of moisture because increases in RH and
surface condensation could facilitate microbial and fungal
growth within harborage sites or contamination of food
products and equipment (e.g., conveyor belts or harvester
equipment) (7, 15, 26, 33, 39-41, 47, 49, 52). Similarly,
significant increases in RH and temperature could decrease
the ease of removal of food and organic food soils, as well as
increase deterioration of cardboard, fiber-based products,
and other dry materials. Thus, dry food processing facilities
implementing superheated steam for surface sanitization
should examine the practical environmental considerations
within industrial food processing settings, including changes
of indoor RH and temperature, as well as manual operation
of handheld superheated steam units at close distances from
target surfaces.
Change in RH not time dependent through 5 h of
continuous superheated steam under test conditions
Twelve spaces with sizes ranging from approximately
11.7 m3 (413 ft3
) to 3,437.3 m3
(12,1387 ft3
) were analyzed
in this study to capture a range of diverse environmental
settings (Table 1). The following three types of ventilation
were included: natural, mechanical, and combination. The
ventilation rates ranged from 1.25 to >60 ACH. Within
commercial processing facilities, high ACH and positive
air pressure are commonly used as a good manufacturing
practice. Prior research has shown that low ACH and high
RH contribute to the spread of airborne infectious agents
(13, 16, 31, 54). Therefore, most manufacturing facilities
have already implemented 2 to 6 ACH as part of standard
operating procedures (46). In addition, the semi-enclosed,
naturally ventilated space also had very high ACH (>22
ACH). By contrast, the lowest ACH was observed in the
break room (1.25 ACH).
The two-way ANOVA test showed that exposure time
did not significantly affect ambient RH or temperature (P
> 0.05) among all spaces 1.5 m or greater from the source.
However, the average change in RH and temperature
fluctuated over time and were localized (Fig. 4). The largest
increase for RH and temperature was 47% and 9.3°C,
respectively, and occurred 0.3 m from the source, when
examining all facility spaces during a 5-h superheated steam
operation (Fig. 4). The greatest variation in temperature
change ranged from 2.85 to 9.3°C (large-sized facility with a
low ventilation rate, 0.3-m distance between the sensor and
the superheated steam source; Fig. 4B). The greatest variation
in RH change ranged from 8 to 47% (small-sized facility with
high ventilation rate, 0.3-m distance between the sensor and
superheated steam source).
The minimum change in RH and ambient temperature
may be attributed to two variables: the high efficiency of
both mechanical and natural air handling systems; and the
relatively low volume (1 liter) of water used to generate
superheated steam during the 5-h treatment. In practice,
a sanitation shift within a dry produce handling operation
may last for 5 to 8 h; the application of a sanitizer, such as
superheated steam, would likely constitute only a fraction
May/June Food Protection Trends 157
Food Protection Trends - May/June 2024
Table of Contents for the Digital Edition of Food Protection Trends - May/June 2024
Ambient Temperature and Relative Humidity Remained Stable after Prolonged Application of Superheated Steam in Enclosed Spaces
Understanding the Food Safety Needs of Small and Very Small Processors in the Northeast United States: Food Safety Communicator and Regulator Perspectives
Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
Examining Age and Food Irradiation Knowledge as Influential Factors on the Purchase of Irradiated Foods: United States, August 2022
Beyond the Bio Nathan Mirdamadi
PDG Highlight Pre-Harvest PDG
General Interest Paper Agricultural Water Use in U.S. Fresh Produce Growing Operations—Part I: Pathogen Presence and Persistence
Industry Products
Coming Events
Food Protection Trends - May/June 2024 - Cover1
Food Protection Trends - May/June 2024 - Cover2
Food Protection Trends - May/June 2024 - 145
Food Protection Trends - May/June 2024 - 146
Food Protection Trends - May/June 2024 - 147
Food Protection Trends - May/June 2024 - 148
Food Protection Trends - May/June 2024 - 149
Food Protection Trends - May/June 2024 - 150
Food Protection Trends - May/June 2024 - 151
Food Protection Trends - May/June 2024 - Ambient Temperature and Relative Humidity Remained Stable after Prolonged Application of Superheated Steam in Enclosed Spaces
Food Protection Trends - May/June 2024 - 153
Food Protection Trends - May/June 2024 - 154
Food Protection Trends - May/June 2024 - 155
Food Protection Trends - May/June 2024 - 156
Food Protection Trends - May/June 2024 - 157
Food Protection Trends - May/June 2024 - 158
Food Protection Trends - May/June 2024 - 159
Food Protection Trends - May/June 2024 - Understanding the Food Safety Needs of Small and Very Small Processors in the Northeast United States: Food Safety Communicator and Regulator Perspectives
Food Protection Trends - May/June 2024 - 161
Food Protection Trends - May/June 2024 - 162
Food Protection Trends - May/June 2024 - 163
Food Protection Trends - May/June 2024 - 164
Food Protection Trends - May/June 2024 - 165
Food Protection Trends - May/June 2024 - 166
Food Protection Trends - May/June 2024 - 167
Food Protection Trends - May/June 2024 - 168
Food Protection Trends - May/June 2024 - 169
Food Protection Trends - May/June 2024 - 170
Food Protection Trends - May/June 2024 - 171
Food Protection Trends - May/June 2024 - 172
Food Protection Trends - May/June 2024 - 173
Food Protection Trends - May/June 2024 - 174
Food Protection Trends - May/June 2024 - 175
Food Protection Trends - May/June 2024 - 176
Food Protection Trends - May/June 2024 - 177
Food Protection Trends - May/June 2024 - 178
Food Protection Trends - May/June 2024 - 179
Food Protection Trends - May/June 2024 - 180
Food Protection Trends - May/June 2024 - 181
Food Protection Trends - May/June 2024 - Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
Food Protection Trends - May/June 2024 - 183
Food Protection Trends - May/June 2024 - 184
Food Protection Trends - May/June 2024 - 185
Food Protection Trends - May/June 2024 - 186
Food Protection Trends - May/June 2024 - 187
Food Protection Trends - May/June 2024 - 188
Food Protection Trends - May/June 2024 - Examining Age and Food Irradiation Knowledge as Influential Factors on the Purchase of Irradiated Foods: United States, August 2022
Food Protection Trends - May/June 2024 - 190
Food Protection Trends - May/June 2024 - 191
Food Protection Trends - May/June 2024 - 192
Food Protection Trends - May/June 2024 - 193
Food Protection Trends - May/June 2024 - 194
Food Protection Trends - May/June 2024 - 195
Food Protection Trends - May/June 2024 - Beyond the Bio Nathan Mirdamadi
Food Protection Trends - May/June 2024 - 197
Food Protection Trends - May/June 2024 - 198
Food Protection Trends - May/June 2024 - PDG Highlight Pre-Harvest PDG
Food Protection Trends - May/June 2024 - 200
Food Protection Trends - May/June 2024 - 201
Food Protection Trends - May/June 2024 - 202
Food Protection Trends - May/June 2024 - 203
Food Protection Trends - May/June 2024 - 204
Food Protection Trends - May/June 2024 - 205
Food Protection Trends - May/June 2024 - 206
Food Protection Trends - May/June 2024 - 207
Food Protection Trends - May/June 2024 - 208
Food Protection Trends - May/June 2024 - 209
Food Protection Trends - May/June 2024 - 210
Food Protection Trends - May/June 2024 - 211
Food Protection Trends - May/June 2024 - 212
Food Protection Trends - May/June 2024 - 213
Food Protection Trends - May/June 2024 - 214
Food Protection Trends - May/June 2024 - 215
Food Protection Trends - May/June 2024 - 216
Food Protection Trends - May/June 2024 - 217
Food Protection Trends - May/June 2024 - 218
Food Protection Trends - May/June 2024 - 219
Food Protection Trends - May/June 2024 - 220
Food Protection Trends - May/June 2024 - 221
Food Protection Trends - May/June 2024 - 222
Food Protection Trends - May/June 2024 - 223
Food Protection Trends - May/June 2024 - 224
Food Protection Trends - May/June 2024 - 225
Food Protection Trends - May/June 2024 - 226
Food Protection Trends - May/June 2024 - 227
Food Protection Trends - May/June 2024 - General Interest Paper Agricultural Water Use in U.S. Fresh Produce Growing Operations—Part I: Pathogen Presence and Persistence
Food Protection Trends - May/June 2024 - 229
Food Protection Trends - May/June 2024 - 230
Food Protection Trends - May/June 2024 - 231
Food Protection Trends - May/June 2024 - 232
Food Protection Trends - May/June 2024 - 233
Food Protection Trends - May/June 2024 - 234
Food Protection Trends - May/June 2024 - 235
Food Protection Trends - May/June 2024 - 236
Food Protection Trends - May/June 2024 - 237
Food Protection Trends - May/June 2024 - 238
Food Protection Trends - May/June 2024 - 239
Food Protection Trends - May/June 2024 - 240
Food Protection Trends - May/June 2024 - 241
Food Protection Trends - May/June 2024 - 242
Food Protection Trends - May/June 2024 - 243
Food Protection Trends - May/June 2024 - 244
Food Protection Trends - May/June 2024 - 245
Food Protection Trends - May/June 2024 - 246
Food Protection Trends - May/June 2024 - 247
Food Protection Trends - May/June 2024 - Industry Products
Food Protection Trends - May/June 2024 - 249
Food Protection Trends - May/June 2024 - 250
Food Protection Trends - May/June 2024 - 251
Food Protection Trends - May/June 2024 - Coming Events
Food Protection Trends - May/June 2024 - Cover3
Food Protection Trends - May/June 2024 - Cover4
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