This article discusses how an operation should develop, document, implement, and maintain a program to properly manage the many chemicals that are used in food processing.
In processing operations for dairy and low-moisture foods, specialized sanitation and environmental monitoring programs are paramount to securing food safety and hygienic operation of facilities.
Glove manufacturer Eagle Protect PBC has submitted a petition to FDA urging the agency to prohibit the use of polyvinyl chloride (PVC or vinyl) disposable gloves for food handling in the U.S., citing compliance gaps, poor durability, and chemical risks.
In bakery environments, maintaining hygiene and safety is a constant challenge, especially when production scales up for the festive season. Preventing these hazards is essential not only to protect consumers but also to maintain product quality and brand trust.
A laboratory study has provided new insights into the efficacy of peroxyacetic acid (PAA) and chlorine dioxide against Escherichia coli, Listeria monocytogenes, and norovirus in wash water during potato processing, and investigated cross-contamination risks in batch washing and water reuse scenarios.
This episode of Food Safety Five discusses research on Listeria biofilms, including sanitizer efficacy and evolutionary insights, and on a persisting Escherichia coli strain in leafy greens. It also covers regulatory developments in the UK, Canada, and the UAE, as well as a potential U.S. ultra-processed foods (UPFs) definition.
A new report from PMMI, the Association for Packaging and Processing Technologies reveals trends driving food safety and sanitation decisions among food and beverage manufacturers, and what these trends mean for original equipment manufacturers and suppliers.
Wageningen University researchers conducted an experimental evolutionary study to explore the genetic and phenotypic mechanisms that drive the enhanced biofilm formation ability of evolved L. monocytogenes strains, identifying the overexpression of a certain protein as a key contributor.
This episode of Food Safety Five discusses hoses as reservoirs for biofilms in food processing facilities, the presence of Listeria monocytogenes and Campylobacter on retail beef and chicken, a new Salmonella serovar database, and microplastics release from food contact materials.
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