Gemini Mixing and Wall Mount Foamer: Diluting Units of Chemical Concentration

The products you select for sanitizing a food processing facility or disinfecting a live animal production area will affect more than just how much bacteria is removed. The types of products you use will also influence production times, how much personal protective equipment is required, and the types of training employees must go through. For example, a disinfectant with hazardous properties might take longer to apply because of the safety issues that surround it, as is the case with formaldehyde.

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How Long Does Coronavirus Last on a Surface?

Many people are understandably concerned about coronavirus on surfaces and how long it can stay on different types of materials. As local and national governments continue to take steps to slow the spread of the virus and fewer people come into contact with each other, the possibility of spreading through non-contact means remains. For businesses operating in the food supply chain, landlords turning over apartments, hotel operators, and quarantined individuals receiving packages, it’s important to understand how coronavirus on surfaces can potentially present a risk of exposure.

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Why D7 is Superior to other Products for Disinfection of SARS-CoV-2

Why D7 is Superior to other Products for Disinfection of SARS-CoV-2 D7 is an aqueous-based disinfectant that can rapidly neutralize highly toxic chemical and biological materials. The formulation: 

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[Infographic] The Evolution of D7

D7 is a patented chemical disinfectant, sanitizer, and cleaning solution that’s currently used in the food and biosecurity industries, but it wasn’t invented with those applications in mind. Like so many other products that were born from tragedy—vulcanized rubber shoe soles, the wind-up radio, and the airbag, to name a few—D7 was invented in response to a Japanese terror incident. 

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How to Prevent a 2020 Outbreak

One of the amazing aspects of life on earth is the ability for organisms to adapt to their surroundings, sometimes through mutations that change the way they handle external threats. Although this is scientifically fascinating, from a food safety perspective, when bacteria adapt to become resistant to the chemicals used to kill them, it presents a potential health risk because it makes the sanitizing products food processors use less effective.

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This Month in Food Safety

Food Safety magazine recently published an article about the importance of cleaning for food safety that highlights the distinction between cleaning and disinfection. This difference is important to understand because without proper cleaning, disinfection won’t be as effective. This can lead to the formation of biofilms that allow bacteria to grow under a protective layer. If that layer is disrupted or allowed to come into contact with food, the result can be an outbreak that affects the health of consumers. Biofilm removal is also a more time- and labor-intensive process than daily cleaning and sanitation, so avoiding this problem in the first place will help save time, money, and lost production.

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What Are Log Kills? The Difference Between 99.9% and 99.9999%

It’s common knowledge that a detergent cleaner removes more bacteria than water alone and that a sanitizer or disinfectant is more effective than just soap and water. However, what many people don’t think about is specifically how effective a product is and how that’s measured. What percent of bacteria are killed, and how many are left behind? Although these details might not be critical in a household, when it comes to food safety and biosecurity, log kills matter. 

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What Does Contamination Really Mean?

Contamination is essentially the introduction of an unwanted element into an environment, whether through intentional or unintentional means, with potentially negative consequences. Contaminants can include a range of substances, such as bacteria, mold, poison, drugs, disease, and more. Depending on the context, the results can be devastating, including illness and death.

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Gram-Positive Bacteria

Ongoing research into bacteria and how it spreads has led to the identification of an enzyme that plays a critical role in its growth. A team at the Centre for Cellular and Molecular Biology (CCMB) have been studying E. coli for the past decade in an effort to learn more about how cell walls develop during bacterial growth and division. This is important for food safety professionals because once the mechanism is better understood, it may be possible to develop technologies that inhibit it.

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This Month in Food Safety News

Coronavirus, leafy greens, and cannabis are the latest hot topics in food safety news. A zoonotic virus that seems to spread from person to person, coronavirus could potentially be linked to a food market in China. Meanwhile, the romaine lettuce outbreak may be over, but leafy greens still present a food safety risk, which is why research from multiple angles is ongoing. The cannabis industry is booming, but what about the growers that were busted before it was legal? One food safety organization wants to help.

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