Combating Food Pathogens and Spoilage
Discover the Powerful World of Cleaning Agents in the Food Industry: Where grime and germs meet their match
Enter the battleground of the food factory, where grime and germs are the persistent villains, and our mighty cleaning and disinfecting agents stand ready to battle and ensure pristine conditions.
Biofilm in food factories
When considering the cleaning and sterilization of microbes in factories, it's crucial to understand the concept of biofilms. This article simply and clearly explains what biofilms are, their formation process and mechanism, the physiological characteristics of biofilm cells, the areas in food factories where they are likely to form, and methods of removal.
Disinfection vs. Cleaning in Food Safety: Why Thorough Cleaning is the Foundation
To understand the essential strategies of disinfection and cleaning in a food production facility, consider a hypothetical scenario involving Mr. Yamada, a factory worker. Imagine him attempting to disinfect his boots by immersing them in a disinfectant tray at the factory entrance, despite significant food residue on the soles. This situation highlights a critical insight into microbial disinfection: mere disinfection without proper cleaning is ineffective.
Handwashing Nuances: Efficacy Against Transient Bacteria vs. Resident Flora
The way we wash our hands daily can remove dirt and transient bacteria. However, it's not possible to remove the resident bacteria that naturally live on our hands. For instance, Staphylococcus aureus, commonly known as staph, cannot be washed away. In fact, washing hands may even bring staph to the surface, increasing the risk of transferring it to food. This article will discuss the purpose, meaning, and microbiological aspects of handwashing.