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.
Which is more important: disinfection or cleaning?
This article aims to elucidate the fundamental strategies of disinfection and cleaning within the food production environment, employing a scenario where boots coated with food residues are subjected to a disinfectant. It becomes clear that merely applying disinfectant is insufficient; understanding the critical role of cleaning is paramount. Microorganisms can rapidly multiply, rendering the effects of disinfection temporary as long as residual organic matter is present. While knowing the types of disinfectants is valuable, grasping the essentials of thorough cleaning is fundamentally more crucial.
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.