Experts Speak

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 […]

Quaternary ammonium compounds (QAC) are active biocide substances widely used in disinfectants utilised in the food industry to sanitise surfaces and facilities. Its main use derives from its properties: They have a broad biocide spectrum, being effective against the most common pathogens in the food industry They are safe when properly handled by operators They […]

Bacteria commonly found in the environment, present in food industries on floors, tools and surfaces and in water and air…, they can live in humans and animals. They are one of the most resistant non-spore-forming pathogens and can survive for long periods of time in low humidity environments. They grow between 7ºC up to 47.8ºC, […]

It is a group of prokaryotic morphology unicellular microorganisms (without nucleus), which are part of one of the three great living beings’ domains: archaea, bacteria and eukaryotes. Archaea are microscopic organisms, (size between 0.1 μm to more than 15 μm), which may have flagella. Their cells are surrounded by a cover (cell wall) with membrane […]

One of the biggest concerns in terms of hygiene in the food industry is the formation of bacterial biofilms. Biofilms are groups of microorganisms that accumulate on a solid-liquid interface and are surrounded by a mucilaginous matrix[1]. The biofilm matrix is the extracellular material, mostly produced by the microorganisms themselves, in which the biofilm cells […]

In the eyes of the general public, chemical companies do not have the best reputation. They are often associated with water and air pollution, health risks via contact with products, danger of accidents in the factories, dumping of chemical waste… Even though the chemical industry has dramatically improved its environmental performance, the public’s perception goes […]

Innovation in the laundry industry has led to many new developments allowing the drycleaning sector to re-qualify itself to the great benefit of the environment as well as the end-user.   Biodegradable solvents Chemical formula optimisations mean that a wider range of textiles can now be confidently cleaned in a more sustainable manner. When it […]

Controlling microbiological contamination is of vital importance for the food industry to prevent food alterations or risks for consumers’ safety. Microbiological controls in food and work environments usually revolve around assessing microbiological indicators, for example, counting total aerobic microorganisms or enterobacteria, or identifying the presence of pathogenic microorganisms such as Listeria monocytogenes, Salmonella or Campylobacter. […]

Cavitation: an innovative cleaning and disinfection system for the food industry based on ultrasonic technology, that will significantly shorten, improve and automate cleaning processes. Using cavitation, in combination with high temperatures and specific chemistry, dirt and grease are easily removed, and microorganisms and biofilms are eliminated. The ultrasonic system can be incorporated into the production […]