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Longer application times, shorter nozzle distances, and spray patterns that deliver sufficient physical force to surfaces may contribute to improved microbial reduction. Sanitizer efficacy experiments could misrepresent real-world sanitation outcomes when shear stress and application time are not considered.

Intended for professional sanitarians, food safety leaders, hygienic design specialists, and managers working in low-moisture food manufacturing, the event will take place October 26–27, 2026 in Beloit, Wisconsin.

The findings suggest that pathogen persistence on plastic food contact surfaces is governed by the combined effects of material composition, engineered surface topography, and microbial ecology rather than any single factor.

In low-moisture food manufacturing, keeping your facility dry is key environmental control, yet many facilities treat water in their environment with a level of complacency that does not match its impact. What is needed is a more disciplined mindset—one that treats water with the same seriousness applied to other high-risk materials, such as glass.

The solution includes a clean-in-place (CIP) spray header and can be used to apply sanitizing chemicals to food processing equipment such as conveyors, hoppers, bins, mixers, and other production areas.

This article discusses how, in most cases, more microbial reduction comes from cleaning than from sanitizing. 

The Controlled Rotating Retractor and Controlled Rotating Retractor UltraPure are designed to provide up to twice the cleaning efficiency of conventional static spray balls while reducing water and cleaning media consumption.

Studies funded by the Center for Produce Safety (CPS) are investigating ways to improve produce packinghouse brush sanitation, including the use of antimicrobial light and choosing the best time to replace brushes.

The NEMO R. MY Magnetically Coupled Pump is hermetically sealed and utilizes a magnetic coupling to transmit torque, resulting in a leak- and maintenance-free design.

Applications are open until April 27. Fabricators, users/processors, and regulatory sanitarians will participate in five expert working groups.