The chemical disinfection of food processing lines is an issue of utmost importance since high hygienic standards assure the safety and quality of end products and therefore the consumer’s health. Due to this requirement, the metallic surfaces of processing lines inevitably interact with existing microorganisms and applied biocide. These interactions are influenced by many factors which in turn influence the hygiene of the bioprocessing areas. The overall aim of this study is to shortly present only some factors that influence the hygiene of metallic surfaces, such as: the passive film, the surfaces finishing and cleanability and the surfaces corrosion, the cell wall and the biocides. These factors can be taken into consideration by specialists in the hygiene and food safety.