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Food Processing
March 2006
Mike Pehanich |
Cleaning without chemicals Sometimes a cleaning and sanitizing solution is not a solution, it's steam, gas or a silver bullet.   |
Food Processing
January 2009 |
Equipment Round Up: Cleaning And Sanitation Products New ways of keeping the food production environment sanitized |
Food Processing
May 2007
Mike Pehanich |
New sanitation technologies New and improved means of keeping your plant safe and clean -- at lower cost. |
Food Processing
February 2008 |
Equipment Round-Up: Cleaning & sanitation products A liquid pre-treatment, an ozone-dosing system and a cheap and easy vacuum. |
Food Engineering
April 1, 2009 |
Tech Update: Contamination Killers There are a number of disinfecting and sanitizing technologies that can reduce contaminants significantly. |
Food Processing
January 2007 |
Equipment Round-Up: Sanitation January's Equipment Round-Up covers sanitation products that can help keep a plant clean and within code. |
Food Engineering
March 6, 2006
Kevin T. Higgins |
Goodbye, elbow grease Manual sanitation regimens gradually are giving way to automated cleaning systems, with clean-in-place only part of the mix. |
Food Processing
October 2007
Mike Pehanich |
Clean and mean Why do companies frequently fall short at the most important interface in the food safety scene -- the hands of their plant workers? |
Food Processing
April 2007
Mike Pehanich |
A really clean floor Advances in flooring and floor-cleaning technology make maintenance and sanitation easier and more effective than ever before. |
Food Engineering
April 1, 2008
Kevin T. Higgins |
Tech Update: Antimicrobial Tools Want to get tough on mold and bacteria? An impressive arsenal of microbe killers exists. |
Food Engineering
December 1, 2008
Wayne Labs |
Tech Update: Clean-in-Place Where feasible, a clean-in-place or an automated CIP system not only improves efficiency, but also provides several other benefits. |
Food Processing
December 2011
David Phillips |
Can You Prove You're Clean? Avoiding contamination is arguably "job one" for food manufacturers. |
Food Processing
March 2005
Mike Pehanich |
Designing food safety into your plant Don't make food safety an afterthought. Carefully planning the design and materials used in your plant can help insure the safety of your food production. HACCP programs and AMI's 'Eleven Principles' are good starting points. |
Chemistry World
January 7, 2013
James Urquhart |
Kilogram ready to slim down for the new year UK scientists have developed a cleaning technique that could solve a long-standing puzzle in the field of metrology -- how to return the standard kilogram, against which all others are measured, to its original mass. |
Food Engineering
September 5, 2007
Wayne Labs |
Tech Update: Non-thermal Processing Non-thermal processing techniques kill "bugs" quite effectively if they're used correctly. But techniques like irradiation, pulsed electric field, high-pressure processing or pasteurization and ozone are mostly unknown to consumers, and not always better understood by some processors. |
Food Processing
April 2010
Bob Sperber |
Meat and poultry: Make it fast, keep it safe Amid recession, recalls and regulations, plants make strides to marry safety with efficiency gains. |
AskMen.com
Jacob Franek |
Germ Cesspools Acknowledging these filthy microbial hangouts, and following some suggested precautionary measures might just keep you a tad healthier and away from winter sicknesses. |
Food Processing
May 2013
Kevin T. Higgins |
Dairy Processing Equipment Transitions from Tanks to Technology Stainless steel tanks and kettles are synonymous with dairy manufacturing, but the long-term trend is toward continuous processes that don't require the tools of batch. |
Food Processing
August 2013
Kevin T. Higgins |
Emerging Plant Technologies Help Processors Make Better Beverages From micro-encapsulation to pulsed light, technology is providing processors with the tools needed to produce superior liquid foods. |
Food Processing
May 2005
Chuck Jolley |
Meat Safety Under the Microscope Thanks to continued research and technological advances, meat processors now have multiple ways to ensure the safety of meat products -- from irradiation to ultra-high pressure techniques to ozonated water. |
Chemistry World
May 6, 2015
Matthew Gunther |
Zombie cells may rise up to kill infections The worst fears of Hollywood may yet become a reality as chemists in Israel have found dead bacteria, killed with silver, may be able rise up like 'zombies' and go on to kill surviving pathogens. |
American Journal of Nursing
December 2011
Hubner et al. |
Original Research: Survival of Bacterial Pathogens on Paper and Bacterial Retrieval from Paper to Hands: Preliminary Results Paper is omnipresent on hospital units, but few studies have examined the possible role of paper in the spread of nosocomial pathogens. |
Food Engineering
February 1, 2007 |
Engineering R&D: In-Line Waste Incineration A purification loop using UV-generated ozone is enabling US dairies to drastically reduce wastewater discharges and chemical costs from their CIP systems. |
AskMen.com
November 16, 2001
Chris Rovny |
The ABCs Of Dry Cleaning Today's dry-cleaning process is pretty straightforward to customers, and surprisingly enough, dry cleaning is also quite environmentally friendly... |
Science News
October 11, 2003
Janet Raloff |
Wash Those Hands! In most instances food poisoning can be blamed on bacteria or viruses that originate in animal or human feces. A Florida-based company is now developing a laser-based scanning technology to scout for dirty hands. Installed in restaurant washrooms or daycare centers, it could identify fecal traces. |
American Journal of Nursing
June 2008
Mary C. Vrtis |
Is Your Patient Taking the Right Antimicrobial? Ways in which bacteria become resistant to antimicrobials and the prevalence and costs of health care-associated infections resulting from antimicrobial resistance. |
Food Processing
August 2013 |
MRO Q&A: Is Sanitary Equipment Design Really That Important? Our sanitation people have been cleaning our equipment for years, and they do a more than adequate job in getting legacy machines clean and ready for production. Why do people think sanitary design of equipment is so important? |
