Sanitation

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Madison Chemical has introduced its new ProClean® DEGREASER, a liquid, moderately alkaline, multi-purpose detergent for general purpose cleaning and degreasing in food and beverage plants.

A recent study carried out environmental monitoring programs (EMPs) for Listeria monocytogenes at three food production facilities in Japan with the aim of developing EMPs that are relevant to Japanese food businesses and to encourage more widespread adoption of EMPs.

Researchers from Kao Corporation have developed a long-lasting skin coating agent that kills pathogens on the hands, paving the way for new hand hygiene solutions that could potentially help food handlers prevent cross-contamination. 

A recent study of the microbiological profiles of disposable gloves intended for ready-to-eat (RTE) food handling found the presence of bacteria to be much higher on gloves with visible damage than intact gloves, underlining the importance of regular glove changes, especially when damaged.

On October 10–12, 2023, Penn State University will offer a course, titled, “Food Safety and Sanitation for Food Manufacturers” designed for those who are developing in-house food safety programs.

A project funded by the Center for Produce Safety has collected information about, validated, and evaluated the efficacy of the cleaning and sanitation practices for harvest equipment among blueberry harvesters and packers.

Pseudomonas biofilms can aid the survival of Listeria monocytogenes cells even after disinfection, according to a recent study.

Pyure’s air purification solution has demonstrated over 90 percent reductions in microbial loads for food processing. 

PurOne Cleaner and Disinfectant from EvaClean Infection Prevention Solutions has received EPA approval of its updated master label, adding Candida auris to its existing biofilm claim, and making the product one of the few to be registered as effective against both hazards.

New uses for existing technologies are being deployed in foodservice establishments to prevent persistent pathogens like Salmonella, and viral pathogens like norovirus and Hepatitis A, on surfaces where continuous sanitation and disinfection is needed.