Cleaning and Sanitation - Articles - Page 15

Food Safety

Antimicrobials for clean labels

Like it or not, today’s consumers want safe foods without complicated, unrecognizable chemicals and preservatives to ward off bacteria, mold and spoilage.

Wayne Labs

October 16, 2017

Consumers want clean labels with preservatives and antimicrobials that they can recognize and understand: like vinegar, ascorbic acid, rosemary or chemicals derived from organic or natural substances.

Andy Hanacek and Jorge Izquierdo of PMMI

New developments make equipment sanitization easier

Episode 1 of The National Provisioner's video series on trends in the industry with Jorge Izquierdo of PMMI

September 15, 2017

In this video series, The National Provisioner editor-in-chief Andy Hanacek discusses trends in the industry with Jorge Izquierdo of PMMI. This episode discusses the struggle of sanitizing equipment and what features processors are looking for to make that process easier and more thorough.

Use, care & maintenance of cleaning tools

Amit Kheradia

September 5, 2017

Proper cleaning and maintenance begins with employee training and supervision and should be considered a significant part of the facility’s overall hygiene and sanitation plan.

Use of endolysins can yield a safer Hispanic cheese

Researchers at the University of Illinois find that PlyP100 is effective at inhibiting the growth of Listeria in laboratory fresh cheeses.

Luis Ibarra Sanchez Max Holle

August 11, 2017

Hispanic cuisine makes up a large portion of the food market in the United States, and the demand of Hispanic-style cheeses has been rising over the past two decades.

Study: Safer meat requires reducing risks where food animals are raised

A variety of pre-harvest interventions can significantly reduce the risk that bacteria harmful to humans will infect food animals.

July 24, 2017

Wider use of evidence-based food safety interventions on farms and feedlots would significantly reduce the risk of people getting sick from contaminated meat and poultry, according to a report released The Pew Charitable Trusts, Philadelphia.

One result of the trend towards antibiotic-free production is the industry must use new ingredients in feeds

Technology intervenes on pre-harvest interventions

Consumer demand for antibiotic-free products requires new  pre-harvest interventions.

Megan Pellegrini

June 22, 2017

Consumers increasingly demand antibiotic-free meat and poultry. So how do processors prevent contamination during the pre-harvest stage without using this common antimicrobial?

Supplier's Perspective

Food processing plant sanitation: Counting on shift zero preparation

Doug White

June 13, 2017

It’s common to think of sanitation as third-shift work that ends the production day. But given that workers ensure the plant is clean and ready to operate, it’s preferable to consider sanitation as the beginning of production, or “shift zero.”

Advocates challenge FDA allowance of toxic chemical in food

June 12, 2017

Public health advocates recently used a little-known legal tool today to challenge a recent FDA move allowing a toxic chemical in food packaging. The groups filed an objection to FDA’s decision to continue to allow perchlorate in dry food packaging.