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Boar’s Head is planning to reopen a production plant that was linked to a deadly, multistate listeriosis outbreak in 2024. Meanwhile, inspection reports obtained by the Associated Press show that insanitary conditions similar to those that caused the outbreak continue to plague other Boar’s Head facilities.

Industry expert Ralph Contreras from ABB Installation Products addresses critical questions about electrical infrastructure in food processing facilities. This Q&A format whitepaper covers FSMA compliance requirements, contamination sources, sanitization challenges, and the role of specialized electrical components in preventing costly recalls and downtime. Read on for essential guidance for processors seeking to protect food safety while maintaining operational efficiency in increasingly regulated environments.

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.

The hygienic design, sanitation, and maintenance of food processing equipment and the surrounding production facilities are of paramount importance for an effective food safety sanitation program. In this column, we share additional information from processors about their programs, as well as the challenges and obstacles they face in keeping their equipment and facilities in the best condition to ensure food safety.

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.  

The hygienic design, sanitation, and maintenance of food processing equipment and the surrounding production facilities are of paramount importance for an effective food safety sanitation program. In this column, we share firsthand information from processors about their programs, as well as the challenges and obstacles they face in keeping their equipment and facilities in the best condition to ensure food safety.

This article discusses water quality considerations for food and beverage processing, sanitation, and other facility operations.

As a nonprofit association, ENFIT has developed several guidelines to ensure a safe supply chain, including the HQF Certification Scheme (for the certification of transport cleaning stations) and Transport Hygiene Risk Analysis (THR Analysis). 

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.