EXPERTS AAN HET WOORD

De pluimveesector speelt een belangrijke rol in Europa, niet alleen als vleesleverancier, maar ook op cultureel en economisch vlak. Veel Europese gerechten bevatten kip of kalkoen. In 2022 bedroeg de consumptie van pluimveevlees in de Europese Unie 11,817 miljoen ton. In 2021 produceerde de EU  naar schatting 13,2 miljoen ton pluimveevlees, wat neerkomt op een […]

Ondanks de turbulente tijden waarin we leven, blijven hygiëne en voedselveiligheid van het grootste belang in de voedingsindustrie. Deze industrie probeert kosten te besparen om de stijgende grondstof- en energieprijzen het hoofd te bieden en de marges op peil te houden. Ondanks dit alles is hygiëne, waaronder reinigen en desinfecteren van installaties, en de voedselveiligheid […]

Voedselveiligheid blijft de hoogste prioriteit Energie, grondstoffen, vervoer, consumptie, prijzen… Alles is de laatste maanden bijna onverwachts de hoogte in geschoten. De wereldmarkten zitten midden in een diepe bevoorradingscrisis, die heeft geleid tot een sterke stijging van de kosten van grondstoffen en energie. Een atypische situatie die ontstaat na twee jaar van een pandemie die […]

Beroepskleding thuis wassen kan een eenvoudige en voor de hand liggende oplossing lijken. Of dit nu werkkledij, kokskleding, ziekenhuisuniformen of nog iets anders is. In werkelijkheid geven wetenschappelijke publicaties echter aan dat textiel een drager kan zijn van infecties, zeker in tijden van corona. Daarom is het belangrijk dat men begrijpt waarom werkkledij in een […]

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 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 […]

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 […]

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 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 […]

Food safety has become an aspect of primary importance in a globalised world, where economic benefits in search of food quality and safety predominate in most cases. Clear examples of this are the latest food crises that have taken place worldwide. While food safety consists in ensuring the population’s adequate nutrition in some countries, in […]

Cleaning, sanitising and disinfecting are three essential processes in the food industry. Three actions whose objective is ensuring food safety, thus preventing food poisoning, in addition extending the products’ commercial life. Out of these three sanitation phases in the food industry, based on its importance, we will focus our attention on the disinfection of surfaces […]

Have you ever had the thought, usually accompanied by a sinking feeling of foreboding, “how on Earth am I going to get this clean again ?”. Success in cleaning delicate textiles lies, above all, in taking the right decision on how to process the dirty textile. When the textile comes in, it is inspected for […]