The Center for Produce Safety has provided insight into an ongoing study funded by the center that is examining the efficacy of superheated steam, also known as “dry steam,” as a sanitization method for dry food production environments. The researchers are looking for industry respondents to fill out a survey on the financial realities of this technology.

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.

When it comes to sanitation requirements, there is no “one size fits all” approach that will cover the needs of every snack or bakery facility.