Sanitation

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With support from the Dairy Innovation Hub, a professor at University of Wisconsin–Platteville is establishing a research program to explore the use of cold plasma technology for food safety, sustainable agriculture, and dairy processing.

The food safety and sanitation solutions provider formerly known as PSSI has rebranded as Fortrex.

This article addresses the requirements of the 3-A Sanitary Standards and some common misconceptions. It also describes the relationship between the 3-A Standards and U.S. federal regulations, as well as hygienic requirements beyond the sanitary design of the equipment—installation, validation, and maintenance.

Filling a critical knowledge gap in light of recent outbreaks and recalls associated with low-moisture foods, a study led by National University of Singapore researchers has characterized dry surface Salmonella biofilms and developed a fit-for-purpose, antibiofilm, waterless sanitization protocol for the low-moisture food industry. 

A research project funded by the Center for Produce Safety (CPS) is exploring the microbial risks of unconventional surfaces in small and midsized produce packinghouses with the goal of determining sanitation best practices.

Food manufacturers should consider their physical plants in their list of prerequisite programs for HACCP. As demonstrated by a recent, high-profile Listeria outbreak at a major meat processor, facility condition and upkeep can have a significant effect on food safety.

Recently concluded research funded by the Center for Produce Safety provides practical, immediately actionable insights that industry can integrate into their operations, ranging from sanitation best practices, to Salmonella and E. coli mitigation, to wild bird management, and more.

In today’s food industry, a single recall can disrupt operations, damage reputations, and erode consumer trust. As food safety concerns escalate, professionals must stay ahead by implementing the latest preventive measures. 

An ongoing study funded by the Center for Produce Safety aims to fill knowledge gaps about the microbial food safety risks posed by wax roller brushes used on fruit and vegetables, as well as identify best cleaning and sanitation practices. 

A recent survey of the low-moisture food industry and relevant stakeholders has revealed the sector’s key food safety challenges and research needs related to food safety culture, sanitation, pathogen reduction, and technology adoption.