Pigs may be notoriously dirty animals, but wallowing in mud is, in fact, a way for them to stay healthy by preventing overheating. However, when a sty is not properly cleaned, this otherwise acceptable wallowing could lead to illness and disease. For hog farms, porcine disease can have dire effects, especially if it spreads among the herd and infects other animals.

The primary goal of an FSQA manager has always been to maintain food safety standards. However, the role has changed over the years with the emergence of modern technology, increased consumer interest in food safety, and more rigorous regulatory standards.

Playgrounds and other areas where children gather are notorious for having higher levels of germs and bacteria.

Almost two decades ago, meth made in home labs was such a problem that Congress passed a law in 2005 that limited the amount of pseudoephedrine (one of its key ingredients) individuals could purchase in a given period of time.

Cross-contamination in food processing facilities can happen in a number of ways, and not all of them are as visible as you might expect.

One challenge biosecurity professionals face is having the necessary equipment to efficiently and effectively disinfect multiple areas.

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.