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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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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The Power of Foam: What Is a Deep Clean?

Daily sanitation is essential for keeping unwanted bacteria at bay in a food processing environment, but it’s also important to do periodic deep cleans. The intent of daily sanitation is to consistently keep bacteria at safe levels and to prevent the formation of biofilms on surfaces. By regularly treating work surfaces, equipment, walls, ceilings, and floors, bacteria are not able to rapidly multiply, potentially causing an outbreak. 

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ASFV: How Do You Get Swine Fever, Anyway?

Those who work in farms or food processing environments must be concerned about the spread of disease, not just to workers and consumers, but also among livestock. When disease spreads among animals raised for consumption, the outcomes can be disastrous for herds and costly for business owners. Being aware of the potential risks and taking steps to prevent disease from affecting herds in the first place is the best way to keep animals healthy and protect your investments. 

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From Then to Now: The Evolution of FSQA Standards

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.

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Beyond Food and Biosecurity: D7 as a Playground Sanitizer

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

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7 Unexpected Areas of Cross-Contamination in Food Processing Facilities

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.

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Challenges of Sanitizing Poultry Processing Equipment

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.

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