Firefighting is dangerous for obvious reasons, but one of the less obvious risks is exposure to harmful carcinogens. Decontamination on the Fireground of turnout gear and equipment is critical for protecting firefighting professionals from unnecessary exposure to dangerous chemicals. Because of this, turnout gear decontamination should be part of regular training to the extent that it becomes second nature.

The global pandemic has caused a dramatic increase in the use of chemical disinfectants and unfortunately, some of these include claims of residual efficacy against viruses. Many of these claims are false, and although EPA will pursue false claims, it can take time. In the meantime, it’s up to consumers and commercial disinfectant users to educate themselves about potentially false claims. 

Are your facilities safe against coronavirus? As the virus continues to spread throughout the world, it is more important than ever to understand the science behind it, how it spreads, and the disinfectants available to keep your employees and facilities safe.

In addition to maintaining safe levels of bacteria in a food processing facility, FSQA managers must also take measures to prevent physical contamination. Any object that is not supposed to be in a food product can qualify as a physical contaminant, no matter how it got there. Whether it’s a piece of an olive pit in a container of hummus or something an employee dropped in a mixing vat, physical contamination presents serious risks to both consumers and food brands.

As businesses and public areas throughout the country start to reopen for visitors, maintaining safe spaces is more important than ever. Coronavirus disinfection is a top priority for families and individuals for working, shopping, banking, and running other personal errands. For the people responsible for keeping public spaces safe and healthy, there are some important considerations to bear in mind. 

When the environment inside a home or other structure becomes compromised because of extreme weather, poor building techniques, occupant behavior, or other circumstances, owners must often decide between remediation, abandonment, or demolition. Although sometimes costly, household and commercial remediation offers the benefit of maintaining an investment for future ongoing use. 

There’s no doubt that 2020 has so far been more newsworthy than usual. Although news about COVID-19 may be overshadowed by other hot topics, the reality is, the global pandemic continues to have an impact in the food processing industry, among other sectors. The food supply chain is an essential service and, in some cases, one in which it can be challenging to maintain social distancing. This has led to spikes in cases among workers, particularly in the meat-packing industry. Food banks are working hard to keep up with increased demand, consumers have expressed concern about the safety of food packaging, and some in the food industry are seeing the pandemic as an opportunity for long-term improvement.  

One key to reducing the risk of contamination in a facility is preventing pathogens from entering in the first place. Entryways and transitions between zones are critical areas for bacteria and other unwanted pathogens to enter. People walking into sanitized areas can bring bacteria in on their shoes, and equipment wheels can also spread pathogens as they move around a facility. Using a timed entryway sanitizer in addition to other sanitation best practices can help keep your facility outbreak-free.

Whether it’s protecting workers from COVID-19 or consumers from foodborne pathogens, preventing contamination in food production plants is critical. Plant closures due to outbreaks can be damaging to brands, even if no consumers are directly affected. Taking the necessary steps to prevent an outbreak of any kind from occurring will help protect employees, consumers, and brands.

One of the challenges related to preventing contamination is that it can come from multiple sources. Food processing plants already have measures in place to prevent the spread of bacteria, viruses, and mold to food or equipment during the production process. However, the spread of infection from worker to worker is a new challenge that the industry is quickly learning to address. Following certain protocols and regularly sanitizing your facility can help prevent multiple types of contamination.

Decon7 is a team of talented individuals, and Chief Science Officer Dr. Mark Tucker is one of the key members. With roots as a civil engineer in the wastewater industry and a long career at a national laboratory focusing on decontamination, Dr. Tucker’s most recent venture is with Decon7, commercializing D7—an innovative disinfectant and sanitizer solution that he co-invented while at Sandia National Laboratory. Although D7 was originally developed to combat chemical and biological warfare, Dr. Tucker saw its potential in a range of industries due to its efficacy, low toxicity, and low corrosive properties.