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Home » Authors » Larry Keener CFS, PA
Larry Keener CFS, PA

Larry Keener CFS, PA

Larry Keener, CFS, PA is President and CEO of International Product Safety Consultants. He is also a member of the Editorial Advisory Board of Food Safety Magazine. 
Articles

ARTICLES

Food Processing Hygiene

Hydroxyl Radicals for a Radical Advantage in Food Processing Hygiene: A Survey of Biocides Used by the Food Industry—Part 2

Biocidal chemicals and other physical/chemical techniques may be used together, in a strategic manner, to achieve an overall improvement in plant hygiene
Larry Keener
Larry Keener CFS, PA
February 12, 2025

Part 2 of this series examines a number of other interventions for food plant decontamination including light-based and reactive oxygen-based technologies, as well as peroxide, chlorine dioxide, ozone, and electrolyzed oxidizing water.


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Hydroxyl Radicals machine

Hydroxyl Radicals for a Radical Advantage in Food Processing Hygiene: A Survey of Biocides Used by the Food Industry—Part 1

The use of hydroxyl radical air cleaners is a unique and valuable addition to the food industry's methods of minimizing pathogens in air and on surfaces
Larry Keener
Larry Keener CFS, PA
December 19, 2024

Hydroxyl radicals offer an effective, safe, and scalable approach to food plant hygiene and food safety. This outcome can be achieved by devices that use ultraviolet (UV) energy to generate hydroxyls from water vapor, turning the ambient air into a mechanism for cleaning. 


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B2B-0424-900-Img1.jpg

Medically Important Foodborne Parasites: A Consequential Challenge for Food Safety Assurance

Foodborne parasitic diseases are often overlooked in food safety control schemes, even though they are known to pose a severe threat to human health
Larry Keener
Larry Keener CFS, PA
April 11, 2024

Parasites are reported in all manner of foodstuffs across the entire food supply, and they are challenging to detect and control. For risk assessment purposes, food safety personnel must be cognizant of the occurrence and significance of these foodborne organisms.
 


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food scientist

Food Safety Objectives: The Nexus among Preventive Controls, Validation, and Food Safety Assurance

The Food Safety Objective concept is compatible with the foundational precepts of process validation
Larry Keener
Larry Keener CFS, PA
February 6, 2023

Proving food safety is a monumental challenge, if not an impossibility. However, with the appropriate tools and techniques one can confirm, with a high degree of statistical confidence, the effectiveness of a preventive control for reducing a specified hazard to an acceptable level or concentration that is consistent with achieving public health objectives.  


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lab techs and business people talking

A Food Safety Paradox: The Mechanistics of Selling Food Safety

Larry Keener
Larry Keener CFS, PA
December 12, 2022

As food safety professionals, we are faced with a compelling need to sell food safety to corporate leadership. Just being the company's food safety scientist is not enough, however. You must be a technical businessperson and use your scientific skill and training to enable the business to succeed, innovate, and grow.


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Parasites

Survey of Preventive Measures for Controlling Foodborne Parasites

Larry Keener
Larry Keener CFS, PA
Tatiana Koutchma Ph.D.
December 21, 2021

In the first part of this survey (“Foodborne Parasites: An Insidious Threat to Food Safety and Public Health”), we looked in depth at common pathogenic parasites behind foodborne illness outbreaks and assessed the extensive geography of their origin and prevalence. In this concluding part, we look in detail at industry and regulators’ approaches to preventive control and eradication in response to this expansive threat to the global food supply system and its consumers.
 


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parasites

Foodborne Parasites: An Insidious Threat to Food Safety and Public Health

Often neglected in risk assessments, foodborne parasites deserve more scrutiny—and prevention
Larry Keener
Larry Keener CFS, PA
October 18, 2021

Foodborne parasitic diseases are often overlooked or neglected in various food safety control schemes, even though they are known to pose a severe threat to human health and are notoriously difficult to detect, diagnose, and treat. This truth may account for this class of foodborne disease-causing agents being left out of the risk assessment equation.


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spices and a spoon
LEEB

Winning the Fight against Pathogens on Spices

Low-energy electron beam (LEEB): A breakthrough microbial reduction technology
Larry Keener
Larry Keener CFS, PA
April 15, 2021

While conventional bacterial reduction solutions in the dry food industry are limited, low-energy electron beam (LEEB) technology is an innovative solution to ensure the safety minimally processed spices, seeds, and herbs.


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The Growing Challenge of Safe Water for Use in Food Processing Operations

Larry Keener
Larry Keener CFS, PA
August 17, 2020
Developing and implementing a comprehensive water-monitoring program is a fundamental and essential element of an effective food safety program.
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The Processing Authority in the Era of Novel and Emerging Non-Thermal Preservation Techniques

Larry Keener
Larry Keener CFS, PA
April 16, 2020
High hydrostatic pressure in combination with heat, involving either an acidified or low-acid food that is intended for ambient distribution, must involve the expert services of a processing authority.
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