A recent study has demonstrated the antimicrobial efficacy of a novel organic acid compound against common foodborne pathogens and biofilm.

In recent years, the meaning of food safety has changed for many companies. It has grown from a team of professionals in charge of keeping a product safe to an ethos that defines how companies operate. In this exclusive eBook, we help move that conversation forward with industry-leading content that is both descriptive and prescriptive, helping you create a company culture that places safety at the heart of everything you do.

This article will review sanitizers and disinfectants in terms of their different efficacies to the tolerance exhibited by some microorganisms. Learn which works best against your food microbe of choice.

An interview with Mabel Gil, Ph.D., a senior researcher in the Food Science and Technology Department at the Spanish National Research Council, describes the use of chlorine dioxide as a chemical disinfectant for fresh produce and its applications for the juice industry.

Campden BRI has updated guidance on the design, implementation, and control of cleaning and disinfection of food factories. 

With employee safety and stability of operations at the forefront of all of your daily procedures, these are the two key elements of effective COVID-19 prevention that food manufacturing companies need to adhere to.

As food manufacturers continue production during the COVID-19 pandemic, they are faced with the challenges of keeping their workforces safe and healthy.

As consumers increasingly demand antibiotic-free meat and poultry (and processors look to avoid antimicrobial resistance), alternative treatment and disinfection methods such as bacteriophages should become more popular in food and medicine.