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BRC Global Standard: What's New in Version 9
The BRCGS Global Standard for Food Safety, Version 9 (Issue 9), sets out the requirements that food manufacturing companies must meet in order to achieve certification against the standard. This certification helps ensure the safety,...
Limiting the use of antibiotics on livestock farms
The excessive and inappropriate use of antibiotics for both human and veterinary medication over the last decades is the cause of new societal concerns and challenges in animal health, human health and impact on...
Cleaning and disinfection of milking facilities
On dairy farms, cleaning and disinfection of milking equipment and milking circuits is essential to ensure animal health, milk quality, consumer food safety and farm efficiency and profitability. Implementing and maintaining rigorous milking facility hygiene...
Advantages of low-pressure over high-pressure cleaning
For the cleaning of open surfaces in the food industry (OPC – Open Plant Cleaning), the use of equipment for the application of detergents in the form of foam is widespread. Within this range of...
Peracetic acid disinfection in the food industry
Ensuring proper disinfection of surfaces in contact with food to avoid microbiological contamination is one of the main concerns of the food industry. To achieve this, and as an essential part of the implementation of a...
Textile disinfection in laundry processes
Although the main purpose of laundry processes is the removal of visible stains and soiling, textile disinfection is particularly important for ensuring that micro-organisms are reduced to hygienically safe levels, as it reduces microbiological contamination...
Foodborne viral illnesses: preventive measures
For years, food contamination through viruses has been considered the main source of infectious diseases via food (Rodrigo A et al. 2007). However, most foodborne viral illnesses go unreported because people do not seek medical...
Evolution and characteristics of quaternary ammoniums for surface disinfection
Cleaning and disinfection of surfaces and environments in contact with food are essential in the food industry and catering to maintain a degree of hygiene in accordance with the established requirements. To this end, as an essential part...
Low-temperature laundry
Introduction The growing awareness in society of the need to conserve our planet is driving important changes in habits, aiming to make more responsible and sustainable use of available resources. The high water and energy...
Industrial dishwasher maintenance: the balance between good cleaning and food safety
Industrial dishwashers are designed for the automatic cleaning of dishes and glassware with pressurized water and detergent. In addition to speeding up the cleaning process and guaranteeing thermal disinfection, among their many advantages, they allow...
Listeriosis
Listeriosis is an infection caused by the bacterium Listeria monocytogenes. Outbreaks of this disease are generally related to the ingestion of foods containing large amounts of this bacterium. It is a relatively rare disease, since its...
Taking effective measures in terms of hygiene and cleaning is essential to prevent the Ebola virus
The World Health Organization recently recommended to take comprehensive measures of hygiene and cleanliness due to the rapid spread of the Ebola virus, which this year has affected the countries of Guinea-Conakry, Sierra Leone, Liberia...
