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  • Author or Editor: G. Mathijssen x
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Abstract

The food robotics revolution is driving a shift in the vending machine sector from conventional pre-packaged sales to on-site food manufacture. As these machines develop into small-scale food processing points, it is critical to guarantee food safety. The implementation of automated Clean-in-Place (CIP) techniques, in addition to manual cleaning, is modelled after food production practices, where hygiene is maintained without direct human intervention. These days, running these modern, multifunctional vending machines requires giving the highest priority to food safety and putting rigorous control measures in practice.

This case study aimed to implement a CIP procedure in a vending machine and assess microbial contamination. Water, blender, and smoothies were microbiologically analyzed to evaluate the microbial safety of ingredients, equipment, and the final product.

Microbiological analysis showed that none of the samples was contaminated with three major pathogens: Listeria monocytogenes, Salmonella spp., and Escherichia coli. This study showed the importance of the Clean-in-Place (CIP) process in automated vending machines.

Open access