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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What Makes a Pathogen Grow Like Crazy?

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.

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The Food Processor’s Quick Guide to Salmonella Enterica

Foodborne pathogens are not only dangerous for individuals but can also be devastating to a brand in the event of a product recall. Understanding some of the most common bacteria and how to avoid spreading them is critical, especially for people who handle and process food. These Salmonella facts are a great starting point for anybody working in a food processing environment.

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6 Deep Cleaning Tips for Removing Bacterial Biofilm in Food Processing Plants

Biofilms in the food processing industry can create persistent challenges, especially when their origin is difficult to identify. Even when the source of the biofilm is known, standard sanitation practices are often not sufficient for removing it. In these cases, deep cleaning and disinfection is required for effectively treating biofilms.

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