547 results about "Antibacterial activity" patented technology

The shelf life of a product can be extended either by adding artificial preservatives or by taking hygienic measures during the manufacturing process. As the consumer trend today is towards preservative-free foods with a long shelf-life, industry is being forced to rethink its manufacturing methods. Instead of adding preservative agents, increased hygienic precautions can be taken during production. A clean and hygienic manufacturing environment is an essential prerequisite in order to keep contamination-related reject rates low. The utilization of surfaces in the manufacturing environment with antibacterial properties can significantly reduce contamination risks.