I was wondering.. in food industry when we are cleaning surfaces we usually use cleaning agents and disinfectants which generally destroy most microorganism, both pathogen and non-pathogen nonselectivly. So if there are residues of food left on cleaned surfaces pathogen microorganisms can, if they get on that residue grow freely since non-pathogens are reduced/destroyed and cannot inhibit growth of pathogens. So my question is: would it make sense to add specific non-pathogen microorganisms to cleaning agents (or to spray them on the surface after cleaning) which would inoculate any food residues on the surfaces and hence inhibit/slow down the growth of pathogen microorganisms?
Regards,
Dario
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