In this episode of Food Safety Matters, we are joined by Angela Anandappa, Ph.D., President and Founder of the Alliance for Advanced Sanitation, for a discussion about the Alliance's history and its current and future work, the fundamental role of sanitation in food safety, and the current challenges of the sanitation workforce.

Through sampling activities and whole genome sequencing (WGS) analysis, a recent research project funded by the Center for Produce Safety (CPS) revealed insights about the movement of L. monocytogenes across a processing facility, the persistence of the pathogen, and the efficacy of biocides and sanitation practices.

There is a growing trend of pathogenic outbreaks being traced to processed fruits, leading to industry players implementing more diligent control processes. This article discusses methodologies and regulations around fruit washing and sanitizing.

This article explores the total cost of ownership and the many categories of expenses involved in operating, maintaining, and cleaning equipment, as well as the different criteria to consider during the design phase.

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.

Sanitation is one of the most important, if not the most important, departments in the food manufacturing plant. The actions of sanitation personnel mean that production starts the day with clean equipment and a clean environment, and this helps maintain sanitary conditions during operations to prevent food safety hazards or quality failures.

Goodway Technologies is opening an office in Düsseldorf, Germany, bringing the company’s cleaning and sanitation solutions to Europe's food and beverage market. 

New research suggests that oil formulations with food-grade organic acids can kill dried Salmonella on stainless steel surfaces.

The backbone of innovation relies on what some call the "underbelly" of the industry: sanitation. Many would agree that sanitation is the most fundamental aspect of an operation's ability to consistently produce high-quality, safe food. But how much does our industry really know about sanitation as a whole?

A recent study of hatcheries has demonstrated the efficacy of tailored advice on preventive controls for Salmonella, as well as provided insight into the prevalence of the pathogen in commercial British hatcheries.