Articles by Topic - Sanitation

Listing articles 1 to 10 of 85

thumbnail image: thumbnail for: Street Food, Safe Food?

News: Street Food, Safe Food?

With more food trucks popping up all around the nation, the question of whether or not their food is safe to eat has become more important. A study researched over 260,000 food and safety inspection reports in seven cities and found that in all cities, food trucks and carts did just as well as, or better than, restaurants.

thumbnail image: thumbnail for: SPECIAL FEATURE: Silver’s Role in Disinfection

News: SPECIAL FEATURE: Silver’s Role in Disinfection

For centuries, silver has offered an alternative use as an antimicrobial—an agent that kills or inhibits the growth of microorganisms. Specifically, Silver Dihydrogen Citrate (SDC) has the capability to usher in a new era of effectiveness in killing germs on hard surfaces and opening a range of opportunities for which silver and SDC-based products can be used.

Online Exclusives: Ozone Helps Water Bottlers Deliver Quality to Consumers

Water bottlers take risks relying on antiquated equipment to produce ozone for water disinfection

Features: Efficiency and Sustainability in Organic Processing

With the continued growth of the organic market, chemical companies and beverage processors are providing solutions that meet the strict regulations of aseptic packaging

thumbnail image: thumbnail for: Preventing Norovirus Using Proper Handwashing Techniques in Food Service

Features: Preventing Norovirus Using Proper Handwashing Techniques in Food Service

CDC analyzed cases of norovirus between 2009 and 2012 and found the vast majority–64 percent–of norovirus infections stem from restaurant contamination. Out of the 1,008 cases analyzed, 364 specifically cited food worker contamination as the cause, and 54 percent of those cases involved bare hand contact to ready-to-eat food.

Features: Environmental Sanitation Programs

How to best ensure control of environmental parameters via a thorough preventative maintenance sanitation program

Features: Hygienic Design for Processing Equipment

The best cleaning system and most effective sanitizers cannot work properly if the design of the equipment does not follow basic hygienic principles

Features: When is it Time to Clean for Facility Decontamination?

A study was conducted to gain a better understanding as to how clean a facility needs to be for a gaseous chlorine dioxide fumigation to be successful

thumbnail image: thumbnail for: The Norovirus Versus Cruise Ships

News: The Norovirus Versus Cruise Ships

The outbreak of norovirus that sickened nearly 700 people—630 passengers and 54 crew members—on Royal Caribbean’s Explorer of the Seas cruise ship in January was caused by a newer strain of the virus known as the Sydney strain, the CDC reported. The strain first emerged in 2012 in Sydney, Australia.

Features: Components for an Effective Pathogen Environmental Monitoring Program

Determining which organisms to target, the risk evaluation, factors in a sampling plan, and the corrective actions




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December/January 2015

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