Dry Cleaning and Post‐Cleaning Strategies in Food Processing Facilities: A Scoping Review

Effective dry cleaning and post-cleaning treatments are essential for maintaining food safety in dry-food processing environments where water use must be minimized. This scoping review mapped and synthesized empirical research on minimal-water cleaning methods applied to industrial surfaces, focusing on their efficacy against microbial and allergenic residues. Searches across six databases identified 91 relevant studies published from 2014 to 2024. Eight principal approaches were evaluated: mechanical cleaning (wiping, brushing, vacuuming), purging, dry-ice blasting, dry steam, ozone, ultraviolet-C, pulsed light, and cold atmospheric plasma. Cold atmospheric plasma and dry steam consistently produced the highest microbial reductions, often exceeding 5-7 log CFU under optimized conditions, while mechanical steps effectively removed bulk soil but frequently left microscopic contamination. UV-C and pulsed light showed strong potential as nonthermal post-cleaning treatments, though shadowing, surface roughness, and organic matter reduced effectiveness. Evidence on fungal and viral inactivation, as well as allergen removal, remains limited but suggests promising activity for UV-C, cold atmospheric plasma, and dry steam. Surface type, cleanliness, and environmental conditions strongly influenced performance, underscoring the need for standardized protocols. Key research needs include harmonized test frameworks, evaluations under realistic plant conditions, combined mechanical and post-cleaning strategies, energy and safety assessments, and systematic allergen investigations. These findings support the development of reliable and scalable dry cleaning programs for food safety management in dry-food facilities.