Food safety news this month includes recent recalls, a new outbreak related to ground beef, and a program for lab accreditation proposed by the FDA. In the west, where wildfires have been ravaging the countryside, another popular news item is related to food safety during emergencies.

Maintaining a safe level of bacteria and controlling odors in a food processing facility often requires a multi-pronged approach, especially for preventing biofilm formation. Rotating chemicals and using different application methods are two ways to keep unwanted bacteria and odors at bay. In addition to sprays and foams that remove bacteria from surfaces, fogging is another application method that many FSQA managers employ in facilities to address odors, especially those that come from bacteria in areas that are difficult to reach.

Effective plant sanitation depends on a number of factors, such as the chemicals being used, application equipment, and trained crews who properly use the chemicals and equipment together. No matter what chemicals you are using, if they are not correctly applied by a trained professional, they won’t be effective.

Effectively sanitizing in any type of food processing facility can be difficult, but poultry processing equipment comes with a particular set of challenges. The equipment used in raising, processing, and packaging poultry must be regularly sanitized in order to prevent contamination and a potential food-borne pathogen outbreak. The risks associated with an outbreak have lasting negative consequences for food brands, which is why it is so important to mitigate as many of them as possible through daily sanitation.

The primary theme in food safety news in October has been Listeria. With the discovery of a new strain, a massive food recall, and the beginning of the associated lawsuits, this is a good time for FSQA managers to review sanitation protocols. These timely reminders of the constant evolution of bacteria and the costly consequences of contamination are strong motivations for staying vigilant and continually evaluating plant sanitation processes.   

Bacterial resistance in the food industry is a challenge that all FSQA managers face. When microorganisms become resistant to the sanitizers that are used to remove them, the products become less effective over time.

When bacteria finds an environment where it likes to grow, it can be difficult to stop it from multiplying. This can lead to facility contamination that could cause a costly product recall or health risks for consumers.

The sanitizing chemicals used in biosecurity applications must all meet a minimum standard for effectiveness, but this is not the only feature that should be considered when evaluating your options.

Foam is quickly becoming the tool of choice for  decontamination and sanitizing operations around the world.

The health risks associated with the most common foodborne pathogens are quite serious, and no company wants to be responsible for causing illness or death. When there is an outbreak of bacteria such as Salmonella, E. coli, or Listeria in a food processing facility, the financial implications can be disastrous for both consumers and food producers.