OCEAN CITY, MD — Moisture in the form of overhead condensation, fog, frost, and/or ice creates problems in food manufacturing, whether it’s in production, process freezing, packaging, cold storage, or loading dock areas, according to Katherine Speltz, Food Key Account manager, Munters National Accounts Group.
Moisture elimination is one of the main factors in the control of biological contamination, especially in meat and poultry processing. It can also affect system efficiency and worker safety, especially when moisture freezes into frost and ice.