Efficient Cleaning Protocols for Waxing Roller Brushes to Mitigate Food Safety Concerns in Packing Houses

Waxing of fresh produce in packing houses ensures product quality, safety, and extended shelf life. However, limited data on the cleaning methods and efficiency of waxing roller brushes, which are critical food contact surfaces, make effective cleaning practices challenging, raising food safety concerns. This study aims to guide cleaning practice through the understanding of structural and material properties of tufted roller brushes (fibered with nylon or horsehair/polyethylene) and the physicochemical properties of representative formulated waxes (carnauba-, vegetable oil-, and mineral oil-based) along with their interactions. Cleaning methods incorporating chemical treatments (neutral cleaner, pH 8.56; alkaline cleaner, pH 12.97) with or without physical treatments (50 °C, ultrasound) were evaluated for their effectiveness in removing wet, dried, and buildup wax residues. Results revealed that frequent water rinsing removes wet wax effectively, but dried wax often requires combined treatments. This study also provides critical insights to enhance sustainability, cost efficiency, and food safety in produce packaging and suggests future advancements.