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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This Month in Food Safety News

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.   

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Avoiding Bacterial Resistance

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.

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The Risks Associated with Formaldehyde-Based Sanitizers

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.

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Infographic: How D7 Works

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. 

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The Best Cleaning Chemicals Used in the Food Industry

FSQA managers in the food processing industry typically have at least two sanitizers in rotation because it is one of the best practices for the prevention of bacterial resistance, and required by the FDA and USDA. The types of cleaning products and sanitizers used in a facility will depend on the specific food processing environment, the equipment being used, and a number of other factors.

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How D7 Chemistry Works Against Common Food Processing Bacteria

A range of sanitizing chemicals can be used in a food processing environment: hydrogen peroxide, quaternary ammonium disinfectants, aldehydes, and more. Though all of them are required to deliver a minimum level of efficacy, not all of them offer the same benefits.

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7 Things to Expect from an Onsite Visit from Decon7

The USDA Food Safety and Inspection Service and the FDA may be the regulatory agencies responsible for ensuring a safe food supply, but it ultimately comes down to the practices of individual companies. Having systems in place for daily sanitation, using products that effectively remove biofilms, and training personnel on safe food handling and sanitation practices are all important steps. 

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How a Turkey Facility Achieved a 99.9999% Reduction in Facility Entrance Bacteria

At food processing facilities across the country, cross-contamination prevention, reducing labor, and cutting chemical costs are of the utmost importance. No matter how extensive its sanitation protocols are, what happens outside the facility can still have serious consequences inside the facility.

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This Month in Food Safety News

Summertime is naturally a season when food safety issues come to the forefront for individual consumers. Outdoor barbecues, graduation parties, and all types of casual gatherings are opportunities for food borne pathogens to thrive. With Food Safety Day, a Congressional initiative to create a single food safety agency, and a symposium on the topic, this seems to be the time of year that the industry has renewed focus on this important issue.

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