An ongoing study funded by the Center for Produce Safety is examining the survival of Salmonella and Listeria monocytogenes on surfaces in dry food packaging facilities, as well as the efficacy of dry cleaning processes on pathogen reduction. The first of three phases has concluded.

A recent study evaluated four commercial disinfectants that are listed by EPA as being "active" against human norovirus. The study found that three of the disinfectants did not work well against the virus. The fourth, however, was found to be very effective at killing norovirus.

Safe Foods Corporation hosted a ceremony for its latest expansion project, which will increase the company’s capacity to produce sanitation solutions for the food industry.

This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks. 

Sanitizer level control is required in many systems where sanitizers are used to control microbiological growth, avoid cross-contamination, or sanitize as part of a HACCP plan.

With the onset of the COVID-19 pandemic, all industries that need to maintain microbiologically safe environments have shown a renewed interest in antimicrobial coatings and their application.