It is easy to understand how aspects such as cleaning and sanitation are crucial in the food sector, at every level and in every application. The risk of contamination is an element that should not be underestimated in any process related to food processing.
Possible presence of bacteria such as staphylococci, salmonellae, clostridia, coliforms (such as Escherichia coli), are examples of microbiological risks in food, often caused by improperly cleaned / disinfected work surfaces and / or processing equipment.