Experts Speak

Waste heat recovery is a significant opportunity for laundries to improve efficiency and reduce energy bills. Many commercial laundries are turning to such heat recovery systems to capture the thermal energy from waste heat and re-use it to preheat freshwater or incoming air efficiently. The most common heat exchanger systems that meet the specific requirements […]

The latest zoonoses report published by EFSA for 2021 confirms that campylobacteriosis is the most reported food-borne gastrointestinal infection in the EU. This has been the case since 2007. The number of confirmed cases of campylobacteriosis was 127,840, or 41.1 cases per 100,000 population. Broiler chicken caused the highest number of outbreaks detected in the […]

Ensuring perfect hygiene in the poultry industry is crucial, especially in slaughterhouses and poultry cutting plants. To achieve this, it is important to apply strategies to control pathogenic microorganisms to ensure that poultry meat is safe for the consumer, as well as to reduce the presence of microorganisms that reduce the shelf life of the […]

The poultry sector plays an important role in Europe not only as a meat supplier but also culturally and economically. Plenty of European dishes include chicken or turkey as an ingredient. The poultry meat consumption across the European Union reached 11.817 million metric tons in 2022. The EU produced an estimated 13.2 million tons of […]

Food hygiene and safety remain paramount in the food industry despite the turbulent times we live in. Food industries are trying to save costs in order to cope with rising raw material and energy prices and maintain margins. But in spite of all this mumbo-jumbo, the hygiene component, consisting of the cleaning and disinfection of […]

Food safety remains the top priority Energy, raw materials, transport, consumption, prices… Everything has soared in recent months almost by surprise. Global markets are in the midst of a deep supply crisis, which has led to a sharp rise in the cost of raw materials and energy. An atypical situation that comes after two years […]

Washing professional clothing at home may seem like a simple and obvious solution. Whether for workwear, chefswear, hospital uniforms… In reality, however, scientific publications indicate that textiles can be a carrier of infections, especially in times of Corona. That is why it is important to understand why workwear should be washed in a professional laundry […]

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 […]