Abigail Snyder Ph.D.

This article discusses the limits of "dry" sanitizers in low-moisture environments in terms of performance, cost, employee safety, and the hidden risks of moisture in hard-to-clean niches.

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.

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

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.