1.5.5 Buildinghygiene intothe system
A new research area that aims to improve general hygiene involves
nanotechnology.Thistechnology is a promisingmeansof developing processes
that are inherentlyhygienic. For example, coatings basedon nanotechnologycan
make the environmentmore hygienic by preventingbacterialattachmentto
surfaces(ceilings, floorsand wallsof processing facilities,conveyorbelts,etc.)
and/or bacterial proliferationon thesesurfaces. Coatingshavealready been
developedand successfullyappliedto preventfoulingof, for example, windows,
waterclosets and tiles.
Another example concerns photocatalytic oxidation technology
(www.cuhk.edu.hk/ipro/pressrelease/021007e.htm). The first application was
developedby ProfessorJimmyYu Chai-mei of the Departmentof Chemistry,
HongKongUniversity, and involves the deposition of a uniform,nanometre-
thicktitaniumdioxidecoating on a solidsubstrate. The coatingexhibits strong
photocatalytic activitywhenexposed to visible lightthat results in the emission
of local ultravioletirradiation.As a result,it can oxidisemost organicand
inorganicpollutants, and kill bacteria such asEscherichia coliand Vibrio
choleraewithinseconds. Thisleadsto a veryattractiveand safe technologyfor
watertreatment.The new treatmentsystemhas proved to be moreeffectivethan
conventionalUV irradiation, and it is said to be suitablefor producing drinking
waterand treatingindustrial or agricultural wastewater and seawater. A similar
air-purificationsystem can be installed in hospitals, offices, schools,restaurants
and homes.Thus,modern technology can do much to protect society from
pathogenicagents,but this takes no accountof one important factor:natural
disease resistance.Withoutsuchresistance, humanbeings will continueto be
highly vulnerableand requireevermoreprotection frompathogens.
1.6 References
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HACCP,A PracticalManual, KeesingNoordervliet,Houten.
BRE¬NOTO, DALEBOUTAandODENC(1995),personalcommunication.
BROWNK L(1996),Guidelineson Air QualityStandardsfor the FoodIndustry, Guideline
No. 12, Campden& ChorleywoodFoodResearchAssociation,ChippingCampden.
BUCHANANR Let al.(2001),`MovingbeyondHACCP± Riskmanagementand food
safety objectives', in Symposium Abstracts IAFP 88th Annual Meeting,
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CAC,COMMITTEEON FOOD HYGIENE(1991),DraftPrinciplesand Applicationsof the
Hazard Analysis Critical Control Point (HACCP) System. Alinorm 93/13,
AppendixVI. Foodand AgricultureOrganization,WorldHealthOrganization,
Rome.
24 Handbookof hygiene controlin the foodindustry