Sanitation

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Clariot from Alfa Laval is an artificial intelligence (AI) -based solution purpose-built for hygienic process equipment. It detects and identifies root causes of machine failures related to process, installation, and mechanical conditions.

The University of Arkansas Division of Agriculture Research and Extension will host a three-day, in-person Sanitation and Listeria Prevention workshop in August. The workshop is intended for food safety and sanitation professionals at USDA-, FDA-, or state-inspected food production facilities.

Members raised four new specific trade concerns (STCs) regarding: coffee bean imports into China; Thailand's regulation to mitigate aflatoxins in peanut kernels; a ban on imports of aquaculture shrimp in Thailand; and Viet Nam's procedure for the listing of exporting establishments.

The key to achieving long-term pest management success is fostering a year-round, collaborative relationship between facility managers and a professional pest control partner to implement an integrated pest management (IPM) plan.

Study’s results suggest that charged nanoplastics can influence the growth, viability, virulence, physiological stress response, and biofilm lifestyle of the pathogen Escherichia coli O157:H7.

While most businesses in the food processing industry have detailed procedures, standards, and best practices to ensure food safety, Cut Fresh LLC has learned via experience that having a hands-on approach is what makes food safety achieve success, in addition to established procedures and practices. 

This episode of Food Safety Five discusses two scientific advancements related to Listeria monocytogenes control: 1) a study that showed the effectiveness of combining antimicrobial blue light with chemical sanitizers for pathogen inactivation, and 2) the development of a new growth prediction model for L. monocytogenes in artisanal cheeses.  

This article looks at the use of UV-C light in combination with hydrogen peroxide (H₂O₂) to disinfect packages in the extended shelf life of milk and plant-based products.

A study from the University of Georgia’s Center for Food Safety suggests a synergistic effect between antimicrobial blue light treatment and low concentrations of sanitizers commonly used in industry, finding enhanced inactivation of Listeria monocytogenes on food contact surfaces.

A recent study of Pseudomonas spoilage microorganisms isolated from dairy products in Spain identified the presence of highly biofilm-forming, antimicrobial-resistant (AMR) strains, presenting challenges for dairy industry control strategies, and posing the risk of transfer of AMR genes to pathogenic foodborne bacteria.