Methodology for a comparative evaluation of sensitivity to fouling and cleanability of floor materials used in the food industry

Samples of floor materials used at present in different types of food plants were studied for their sensitivity to fouling and for their cleaning properties. A cleaning procedure close to that used in industry was carried out on seven different floor samples fouled with six industrial soils (e.g. green salad soil, reconstituted milk, and meat) and inoculated with spores of Bacillus stearothermophilus var. calidolactis as tracer. Sensitivity to fouling and the cleanability of the different floor materials were measured, and the results showed a significant difference between them. These differences were dependent upon the type of soil. Sensitivity to fouling and cleanability were not correlated with their slipping resistance characteristics.