What Is the Most Overlooked Safety Hazard in Food and Beverage Production?

Compressed air is widely used in the food industry, and its application can be categorized into three types: non-contact, indirect contact, and direct contact. When compressed air comes into indirect contact with food or beverages, it refers to the release of compressed air into the general environment of the factory, including areas involved in packaging processes or food storage. For example, compressed air may be used for blowing bottles or opening bags before packaging food. When compressed air comes into direct contact with food or beverages, it is generally used in various production processes such as mixing raw materials and fermentation. In these applications, the compressed air must undergo sterilization and dust removal treatments. Both indirect and direct contact applications have high requirements for the quality of compressed air. Food and beverages directly affect consumer health. If substandard compressed air is used, it may lead to food contamination. Once contaminated products enter the market, they could harm consumers' health and damage the company's reputation, leading to serious consequences. Therefore, compressed air quality has become a critical factor affecting food safety and quality.