Sanitation

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Synexis’ DHP technology will be offered through Zee Company as an additional intervention that food and beverage processors can incorporate alongside existing sanitation and pathogen control programs.

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 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.

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.

This article previews upcoming sessions at the 2026 Food Safety Summit and ties in topical learnings from recent Food Safety Insights columns. 

Researchers have developed and validated a rapidly vaporizing antimicrobial liquid designed for dry sanitization, which, after further optimization and regulatory approvals, could offer a potential alternative to highly flammable alcohol-based solutions.

In this episode of Food Safety Matters, Richard Stier, M.S., a consulting food scientist and longtime Food Safety Magazine contributor, recalls lessons from decades in food processing facilities, discussing crisis preparedness, internal audits, facility sanitation and employee hygiene, HACCP, and why strong food safety programs must be continuously improved to remain effective.

This article presents the conceptual understanding and objectives of hygienic zoning for food and beverage processing facilities. It discusses linear workflow and cross-contamination, the design of cleaning and disinfection strategies, pathogen environmental monitoring, and the legal implications of hygienic zoning and positive outcomes for industry.

Applying wet sanitation in dry environments often increases risk. Food processors need a balanced understanding of these risks and their desired cleaning outcomes; specifically, the impact of different sanitation practices and how those impacts are driven by hygienic design challenges in their facilities.