BROWSE ALL ARTICLES BY TOPIC

Articles by Keyword - Antimicrobials

Listing articles 1 to 3 of 3

Departments: Nonstop Sanitation

Application of a sanitizing solution registered with the Environmental Protection Agency (EPA) to conveying equipment during production can help reduce the incidence of undesirable microorganism contamination on critical meat, poultry, fruit, and vegetable conveyor surfaces. Such sanitizers, approved for incidental food contact, can provide critical intervention. Benefits of a continuous antimicrobial belt treatment include protecting your brand and investment in product, reducing and controlling...

Departments: Acidic Punch Pounds Pathogens

Food processors and consumers are becoming more attracted to food preservation strategies with a focus on naturally occurring antimicrobials. Free fatty acids are widely distributed in nature and possess antimicrobial properties. This makes it a great time to consider new treatments which utilize these properties to deliver benefits valuable to processors.

Departments: Hazard or Hype?

Over the past several years, there have been a number of reports claiming that the use of antibacterial hand soaps may lead to the development of “supergerms.” According to these reports, supergerms would be resistant not only to the antibacterial agents used in soap products, but would likely develop resistance to commonly used antibiotics as well. Despite the attention-grabbing headlines such reports have generated, the facts simply do not support these assertions.

Pagination

Advertisement

 

Current Issue

Current Issue

October/November 2014

Site Search

Site Navigation

 

Advertisements

 

 

Advertisements