Food Safety: Food Quality Through High Compressed Air Quality

Great care must always be taken when compressed air comes into contact with food, because compressed air is not clean by nature. On the contrary, solids and particles are present almost everywhere in the form of dust in various concentrations. Water, in the form of natural atmospheric humidity, is released in large quantities when the compressed air cools down. And thus compressed air quality in accordance with the requirements of the respective application provides best possible safety for foods, consumers and food producers.

Extremely strict requirements are stipulated for compressed air quality in the food and beverage industry. Adherence to them is important in order to ensure best possible food safety, and thus reduce consumers risks as well.

International standards are helpful in this respect. For example, ISO 8573-1:2010 specifies quality requirements for compressed air and stipulates maximum permissible levels of contamination and particle sizes for the respective quality classes. At the same time, standards provide us with the opportunity of penetrating global markets thanks to clear-cut, logical standardisation.