W e take the air we breathe for granted—until it’s unfit for breathing, for example, filled with smoke, noxious chemicals or high levels of pollen. Plus, air filled with mold spores, bacteria and viruses can—in the best case scenario—cause allergies and/or make us sick. But in the worst-case scenario, it can kill us. And, in processing operations where food and beverages are exposed to air prior to packaging, contamination with airborne spores, bacteria and viruses not only shortens shelf life, it can also make consumers sick.
However, with the proper hygienic air handling equipment, it’s possible to reduce the count of these airborne menaces to a safe level. But what is a safe level? It depends on the application.