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Food safety: why stainless steel is a vital ingredient

A stainless steel for every food application

Nickel-containing stainless steel lends itself to a whole host of applications in the food industry. There is an austenitic stainless steel for almost every food application, from milk and beer, where Type 304 is the standard; fish and meat products which may require a higher grade such as Type 316L (S31603); right through to the super-austenitic steels developed to cope with extremely aggressive conditions of, for example, soy sauce production. Its robust corrosion resistance and ease of cleaning make stainless steel both durable and hygienic, two very valuable properties in food service preparation.

Food safety starts with rigorous hygiene, and nickel-containing stainless steels are the superior, reliable standard at every link of the food chain. Today, more than a quarter of all nickel produced goes into stainless steel products related to the food and beverage sector, where it is a vital ingredient in the food supply chain, from farm to fork. 

Why are stainless steels so suitable for rigorous hygienic applications?

Cleanability is the key to hygiene. The smooth, bright surfaces of stainless steel are eminently cleanable and can remain so over time. It withstands wear, impact and fluctuations in temperatures while inhibiting dirt and scale accumulation.

And the naturally forming self-healing passive layer provides the corrosion protection rather than an applied coating, which may be damaged and degenerate. The ability to easily wash and sanitise stainless steel allows for bacteria to be removed effectively and simply. Tests have demonstrated that stainless steel has a low bacterial retention capacity, making it a very attractive material for the food industry. Stainless steel enables impeccable cleanability even after repeated use. Strict standards of hygiene are therefore possible at every stage. And the corrosion resistance of stainless steel means it is inert and does not alter the taste or smell of food or drink products, resisting the lactic acids formed by fermenting milk or acidic foods like tomatoes.

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