Condensation in Meat Processing Environments: Potential Food Safety Risks and Mitigation Measures

Condensation remains a significant food safety risk in meat processing environments. The problem is challenging to control and prevent, as food processing facilities experience continuous fluctuations in temperature and humidity. However, there is currently a lack of recent studies specifically focused on condensation in the meat industry. Moisture on the surfaces of the above facilities can lead to the formation of condensation droplets. These droplets can contain and carry various foodborne disease agents, including bacteria, viruses, and fungi, as well as chemical and physical contaminants. This literature review aims to describe the problem and based on existing research, to discuss the actual risks posed by condensation in food processing facilities. In addition, strategies for controlling and preventing condensation are discussed. Condensation droplets into food products or adjacent structures that contact food may compromise hygiene standards and pose a high risk of food contamination, particularly with pathogens such as Listeria monocytogenes. Although the prevention of condensation has been described in several food regulations in the Western world, the accurate assessment of its severity remains debated, especially when hygiene standards are met. The role of other pathogens than Listeria spp. and Salmonella spp. is still poorly understood. Currently, mitigation measures and their effectiveness also remain unclear. More research on risk assessment and management of condensation is needed to help food business operators better control and understand this finding.