Tebots Inc. has designed a UV disinfection station called POZ that addresses the limitations of existing devices that have prevented the technology’s adoption by the foodservice industry.

To help safeguard electrical systems against leaks and contaminants in food and beverage operations, ABB Installation Products has expanded its portfolio of solutions to include the T&B Fittings® Stainless Cylinder Conduit Hub and Stainless Dome Drain, as well as the T&B Liquidtight Systems® Type A Solutions conduit and fittings.

A recent study has demonstrated the efficacy of antimicrobial blue light technology for the inactivation of both dried cells and biofilms of Listeria monocytogenes on surfaces found in food processing environments. 

HRS Heat Exchangers has been awarded the American 3-A Sanitary Standards approval for hygienic design for two of its key heat exchanger models used in the food and beverage industry.

Ongoing research funded by the Center for Produce Safety aims to fill knowledge gaps about the efficacy of sanitizers and wash techniques used on peaches.

On October 10–12, 2023, Penn State University will offer a course, titled, “Food Safety and Sanitation for Food Manufacturers” designed for those who are developing in-house food safety programs.

Through sampling activities and whole genome sequencing (WGS) analysis, a recent research project funded by the Center for Produce Safety (CPS) revealed insights about the movement of L. monocytogenes across a processing facility, the persistence of the pathogen, and the efficacy of biocides and sanitation practices.

ABB’s improved Baldor-Reliance Food Safe motors, designed with smooth contours and advanced sealing, exceed IP69 ingress protection ratings for washdown conditions to maximize motor life in high-pressure, sanitary cleaning environments.

This article explores the total cost of ownership and the many categories of expenses involved in operating, maintaining, and cleaning equipment, as well as the different criteria to consider during the design phase.

The Center for Produce Safety has provided insight into an ongoing study funded by the center that is examining the efficacy of superheated steam, also known as “dry steam,” as a sanitization method for dry food production environments. The researchers are looking for industry respondents to fill out a survey on the financial realities of this technology.