Cleaners/Sanitizers

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This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks. 

With the onset of the COVID-19 pandemic, all industries that need to maintain microbiologically safe environments have shown a renewed interest in antimicrobial coatings and their application.

In October 2021, Institute of Food Technologists (IFT) will host a virtual workshop on various food safety topics. 

GOJO Industries recently released its newest PURELL brand products: PURELL Professional Surface Disinfecting Wipes and PURELL Foodservice Surface Sanitizing Wipes.

Bio-Fence has developed a technology that uses polymers within the top-coat to extend sanitization activity and improve efficiency.

This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.

Researchers at the University of Georgia are studying the risk of Listeria monocytogenes developing a tolerance to sanitizers, with a specific focus on fresh produce production plants.