Energie, Komfort und Gesundheit in Gebäuden

Hygiene 4.0

Project details

Project termJune 2018 to December 2020
Funding codeFFG no. 866346
Project managementBoku Wien: Prof. Jäger, HRI: Gerrid Brockmann

New aseptic and decontamination strategies in production and building technology

The aim of the project is the analysis, control and improvement of the hygiene situation in the production environment with special consideration of the production, ventilation and building technologies. In addition to the implementation on the plant engineering side, this also includes studies in food processing companies on the application and optimization of cleaning and decontamination concepts in connection with the establishment of innovative, robust and rapid germ detection and tracking procedures. The Hermann-Rietschel-Institut focuses on ventilation technology and flow simulation.

Based on a hygiene evaluation (overview of airborne microbial counts, copy tests, biofilm characterization) and the technical building description of the production environment (e.g. climate, ventilation, flow, performance data and throughputs), the distribution paths of germs are determined by means of air and flow simulation and microbial tracking. Efficient decontamination strategies are derived from this. This includes the optimization and further development of measures for cleaning and disinfection, the use of antimicrobial surfaces as well as the application of ventilation protection concepts (clean room) and the flow-compatible design of process plants and processes. At the same time, improved rapid methods for the detection of germs are being developed in order to be able to use appropriate analytical tools, on the one hand, to monitor contamination and, on the other hand, to check the success of avoidance and decontamination measures. Finally, recommendations are derived from the results obtained as a basis for future industry guidelines.

The project objectives include increasing production efficiency through innovative tracking of germ propagation paths using new processes, shortened downtimes for cleaning and disinfection, increasing product safety, and developing the know-how and skills in the field of production and building technology for food processors and plant engineers.