This session explores the role of continuous airborne pathogen control technology in supporting sanitation and environmental monitoring programs within food processing environments. While routine sanitation remains foundational, airborne and difficult-to-reach areas can present persistent contamination risks between cleaning cycles.
Attendees will gain insight into how Dry Hydrogen Peroxide (DHP®), a continuous microbial reduction strategy, can complement existing sanitation protocols by addressing environmental exposure points without disrupting operations. The discussion will focus on how the technology integrates into multi-hurdle food safety programs to help strengthen cross-contamination control and overall environmental management.
The presentation will also review third-party validation findings demonstrating reductions in key food safety organisms, including Listeria monocytogenes, Salmonella spp., E. coli, and common spoilage organisms. Real-world case studies from food production settings will highlight measurable mold and yeast reductions, improved spoilage organism control, mitigated financial and product losses, and reduced customer complaints.
During this webinar, attendees will learn how to:
- Assess contamination risks that may persist between sanitation cycles in enclosed food processing environments.
- Interpret third-party validation data and evaluate its relevance to their own production settings.
- Understand how Dry Hydrogen Peroxide, as a continuous airborne pathogen control strategy, can complement sanitation and environmental monitoring programs.
- Identify operational considerations when incorporating continuous microbial reduction into a multi-hurdle food safety approach.
Speaker:
Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine
Sponsored by:
