Items Tagged with 'water use'

The Center for Produce Safety-funded project aims to generate practical guidance for produce growers, including improved sampling approaches to determine whether groundwater is influenced by surface water, and immediately actionable recommendations for mitigating microbial contamination and biofilms in irrigation systems.

Elevated levels of certain metals and the presence of commonly used disinfectants were found to inactivate Salmonella vaccines administered to poultry via drinking water.

FAO and WHO recently published a report identifying and prioritizing chemical contaminants that pose a food safety risk due to their presence in sources of water used in agri-food systems.

A two-year study of Southeastern U.S. watersheds confirmed that surface water harbors complex, clinically relevant Salmonella populations that differ from food animal datasets—revealing critical gaps in understanding environmental Salmonella transmission and the need for robust One Health surveillance systems.

FAO published a report that encourages the application of risk-based tools to ensure the safety of water used in production and processing in fisheries and aquaculture operations.

A new study assessed the efficacy of a commercial lytic bacteriophage cocktail as a preharvest agricultural water treatment against Salmonella Infantis, and found modest but consistent pathogen reductions across diverse water conditions.

A recent study investigating biofilms in water hoses used in a meat processing facility revealed widespread microbial colonization, reaffirming concerns about hoses as reservoirs for pathogens, and underscoring the need for routine monitoring and maintenance of water delivery systems.

The new Cascade Water Recirculation system and Inspira Series high-speed bagmaker from Heat and Control are designed to meet food processors’ sustainability and efficiency demands.

This article discusses how Maple Leaf Foods' redesign of its wet food sanitation processes led to reduced recurring equipment damage that caused startup downtime. It also improved sustainability, saved costs, and ensured food safety through better management of resources.