Little thought is placed on food safety from a consumer perspective. However, new and established food processing facilities are responsible for keeping things sanitized and safe behind the scenes. So, how do food plants keep their environment safe while starting a...
A disease-causing, durable, foodborne bacteria, Listeria is known as an “omnipresent” organism that can be found in almost every environment. It’s most often found in raw meat, poultry, milk, vegetables, soil, open water, and animal feces, which means it’s a real...
One of the food industry’s biggest threats to profitability is recalls. A product recall occurs after the discovery of safety issues or defects that might endanger consumers or cause them to become sick. Recalls can also put the manufacturer or distributor at risk of...
Food safety is always a major concern for the public’s health. Food poisoning, spoiled cooking materials, and the tease of a salmonella outbreak linger in the air within every food processing plant and kitchen in the nation. It seems like every couple of years we hear...
Chlorine dioxide gas, also known as CIO2, is a powerful and versatile chemical solution gaining traction among food processors looking for more effective sanitation agents. Despite an association with bleach (chlorine), chlorine dioxide is very different. Chlorine...
Disinfection, sterilization, and sanitation are all terms that have been used quite heavily over the past two years given the pandemic. In laymen speak, these words seem to be used interchangeably. The idea is that any of these words communicates an ‘elimination’ of...
