Clean ice, clean ice storage bins and sanitary handling practices are the key to improving product quality.      

Extensive research information may lead to additional methods of both preventing and controlling biofilms.

When growth exceeds destruction by cleaning and disinfection, microorganisms inevitably become persistent and form biofilms.  

Failure to adequately clean equipment can result in biofilms that may require special cleaning methods to effect removal.

Biofilms occur widely in nature and may become major problems in foods and in processing facilities.

Good conveyor hygiene is essential for any sanitation program for food-related applications.

Innovations in antimicrobial systems help food processors stay ahead of foodborne illness-related recalls.

As biofilms age, they become more resistant to cleaners and sanitizers.  

The best defense against biofilms in the food production facility is a good offense developed as part of the sanitation program.

How do we make sure that we have put sanitation in a position to be the most important department in the plant?