Biofilm Control

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Sanitation and cleaning of a food processing facility should be a documented program, following a validated, step-by-step process, utilizing specified chemicals and tools.

Food sanitation is a team effort between your facility and skilled sanitation providers.  

Proactive routine air sampling will detect viable airborne particles and establish typical microbial reference data.

Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.      

Extensive research information may lead to additional methods of both preventing and controlling biofilms.

When growth exceeds destruction by cleaning and disinfection, microorganisms inevitably become persistent and form biofilms.  

Failure to adequately clean equipment can result in biofilms that may require special cleaning methods to effect removal.

Biofilms occur widely in nature and may become major problems in foods and in processing facilities.

Good conveyor hygiene is essential for any sanitation program for food-related applications.

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.