L'hygiène durable, c'est bien plus que l'économie d'eau
Le double pouvoir d’un large spectre effet désinfectant et rémanent

Le double pouvoir d’un large spectre effet désinfectant et rémanent

La production d’aliments sûrs pour le consommateur est une condition préalable pour toute la chaîne alimentaire, des fermes d’élevage au secteur de la restauration en passant par l’industrie alimentaire. L’hygiène et la désinfection jouent un rôle clé dans les différentes stratégies à mettre en œuvre. La désinfection est la phase fondamentale et finale, et il […]

Cosmetics Manufacturing 2024: Overcoming the Challenges Ahead

Cosmetics Manufacturing 2024: Overcoming the Challenges Ahead

The cosmetics industry is one of the most dynamic in the world today, with constant challenges to develop novel and inventive formulations, deliver continuous innovation and ensure superior product tolerability. Manufacturers in the cosmetics industry face several challenges. The market is fast-paced and demanding, driven by a constant quest for innovation and evolving consumer preferences. […]

Yes, you can avoid spreading the seasonal flu!

Yes, you can avoid spreading the seasonal flu!

Seasonal influenza, more commonly known as the flu, is an infection of the respiratory tract caused by influenza viruses. It occurs in all regions of the world. Influenza A viruses, further divided into subtypes based on surface proteins, are the most common influenza viruses. Subtypes A (H1N1) and A (H3N2) are currently circulating in the […]

About healthcare-associated infection (HAI)

About healthcare-associated infection (HAI)

Everyone has heard of healthcare-associated infections (HAIs), but most people don’t know exactly what they are, so it’s important to start with a definition. HAIs are infections that patients acquire while in hospital or other healthcare settings. While some infections are easily treated, others can have a significant impact on a patient’s well-being, prolonging their […]

Nouveaux défis en matière d’hygiène, prêts pour les virages

Nouveaux défis en matière d’hygiène, prêts pour les virages

L’hygiène joue un rôle clé dans les processus de production alimentaire et, dans de nombreux cas, peut être considérée comme faisant partie intégrante de ceux-ci. Dans certaines industries, comme celle de la viande, les opérations de nettoyage et de désinfection peuvent représenter jusqu’à un tiers de la journée de travail. On comprend donc que la […]

What you need to know about polyquaterniums stains

What you need to know about polyquaterniums stains

Polyquaternium stains are a persistent issue for commercial laundries. The culprit is a conditoning ingredient called polyquaternium-7. This polymer sticks to fabrics and causes non-removable dark stains. As a result, laundries face the cost of frequent textile replacement costs. This blog post’s aim is to help understand and address this issue, and find effective ways […]

Sunscreen stains, one of the hidden costs in laundries

Sunscreen stains, one of the hidden costs in laundries

Sunscreen is essential in protecting the skin from the harmful rays of summer. Unfortunately, most sunscreens tend to cause yellow-orange stains on textile, which are difficult to remove.  As a result, normal washing cycles are no longer effective and laundries are confronted with a high percentage of rewash and a significant increase in processing costs. […]

Cool solution for PPE lengthens textile life

Cool solution for PPE lengthens textile life

A recent study in Europe has shown that the personal protective equipment (PPE) segment is growing fast in the total market for textile rental services, due to increasing public interest in risk prevention. Fulfilling its role as an innovator, Christeyns had already jumped on the bandwagon in 2016 with the launch of its ‘Cool Chemistry […]

Campylobacter, the bacteria responsible for most food-borne diseases

Campylobacter, the bacteria responsible for most food-borne diseases

“Campylobacter, the discreet bacterium” is the title of the new book published by Betelgeux, in which seven experts specialised in different areas tackle the most relevant issues related to food safety and controlling Campylobacter spp. Campylobacter was first described in 1886 by the German paediatrician and bacteriologist Theodore Escherich as curved or spiral bacteria present in the colon […]

Construction project for a new plant: Basic aspects related to the hygiene of facilities

Construction project for a new plant: Basic aspects related to the hygiene of facilities

Hygiene is essential to achieve safe and good quality food. Hygiene practices must be efficient at all stages of the food chain, from production to consumption, in order to avoid errors that may cause foodborne diseases or alterations that reduce their useful life. In the European Union, health regulations on food have a strongly preventive […]

Cleaning and disinfection in the beverage industry: CIPs and use of peroxide-peracetic

Cleaning and disinfection in the beverage industry: CIPs and use of peroxide-peracetic

In food industries, in addition to producing the largest possible number of processed food units, they must be of adequate quality. In this sense, they must be safe, not produce any toxicity to the people consuming them, and maintain the physical-chemical and organoleptic characteristics in all lots throughout their commercial life. An important aspect is […]

Escherichia Coli: characteristics, pathogenicity and prevention

Escherichia Coli: characteristics, pathogenicity and prevention

Escherichia coli bacterium was initially isolated and described by the German pediatrician Escherich in 1885, who proved its existence as a regular host in the intestine. He named it Bacterium coli commune, which can be translated as « common colon bacteria ». In 1919 Castellani and Chalmers gave it its definitive name in homage to Escherich. Escherichia quickly became […]